Eric Wareheim Eats EVERY Part of the Chicken (Hot Ones Style) | Hot Kitchen

It's unfortunate that I'm doing this on TV, but it hurts. [Laughter] Hey guys, it's Christian Aquisa, host of Hot Ones Hot Kitchen, where we cook everything spicy just for you. Joining me today, we have food blogger, cookbook author, my personal favorite professional eater, Eric Worheim. Thanks so much for having me. Come on, guys. everyone back there. It was an expensive reservation to get in here. I thought um I didn't know I had to pay to be on the show, but you're going to pay the price for sure. How have you been? I'm doing great. I just finished my brand new cookbook steakhouse. Oo, I chronicled 65 steakouses in America. 40 recipes. I photographed all the people. It was actually a beautiful experience. Three years. It took 3 years to make the steak house. I think it was the last time I saw you. It was three years ago. I had a great time on the burger show, especially with you. We were riffing, doing jokes. It was really fun. First we feast. We love chicken wings. But let's be real, the chicken has way more to offer than just wings. So my mission today, I'm going to make you a five course gourmet meal. And in span of the five courses, we're going to utilize everything but the wings. But every course is going to gradually get spicier and spicier. And why I have you here today is I need a professional eater, a gourmand. I need your seal of approval. I need to know if I nailed each course. To be top food blog, there's a matter of integrity. If you're going to throw out some chicken butt and it ain't popping, I'm going to have to say so on live TV. I did take six Pepto-Bismol this morning. I was up on WebMD for hours last night just what do I do if Christian's going to blow me out with fire? And so they said, you got to prep. I actually brought some some finger booties, too. Oh, my my doctor said it's not necessarily the spice on your pallet that gets you. It's like in your fingertips. I'm just going to booty up. Don't bite more than you can. You can do this. You don't feel You don't feel [ __ ] Yeah. Yeah. I'm just excited. Course one. We're going to turn this into this. I'm going to make something I know you love. Okay. Talking chicken parm. Oo. All right. Not just any chicken parm. a stuffed chicken parm with a spicy vodka sauce. People say the white meat's the most boring, but I'm here to change that. So, what I'm gonna do here is I'm gonna do the traditional dredge. Yeah. Then I'm going to pan fry it. That's This is what I like. You going to take a sniff test of that. Oh, messy buttery Calabrian chili. Okay, this is this is exciting. Just the color alone kind of beautiful. Zero food coloring. This is Calabrian chilies just hitting every crevice in their breadcrumbs. Okay, this is butter busted. Wow. So, what level hot is this going to be? Say two out of 10. Parmesano brown. I can just wash this whole thing. First course, chicken parmesan nugget stuffed. Want to do it? Yeah, we should do it. Yes. Take a show. Oh. Oh. Vangu. Bro, it looks good. Oh, you excited? Yeah. Spice on your lips, spice on your hips. M. Very good. It's got a kick. It's a slight kick. It's the first kick. Just got to get one of these. I've never had anything like this. Calabrian chili. The hot sun. Yes. Where are you right now? I'm in like a Maui, but not the Maui coast. I'm in I'm in work in the fields, you know, sweating. Yeah, pepper guys. Like me and them, we're pulling peppers crying. That's But I'm wearing booties. Eric Warheim's booties. The top chef's tool available right now, Eric Wyman booties. Check them out. So, being the top food blog and the judge of this competition show, if it's a dish that I approve of, you're going to get bangoo. And if I don't like it, you're gonna get a dirty old pal. I I look forward to zero palps today. So, it's a meatball. It's a chicken tender. There's parmesan elements. It exploded. It's the right amount of spice. I give it a good on to the next one. Course number two. Now we're in the dark meat land. My happy place. Tastier, meteier. I'm gonna take you back to your college roots, right? Okay. I'm gonna use a leg and thigh to make a Philly cheese steak. Wow. It's a day in my life. Because it's the second course. A little bit more heat. Put a little red jalapeno powder. It's about to smell real good in here. Now we're sizzling. When I think spicy, may I always think Sriracha. So, we're going to use hot one Sriracha. Being from Philly, I know my cheese steak. I know all the joints. There's like fancy versions. There's like kind of crappy versions that I love. There's Torsy versions. I love them all. If you want chopped onions and and Belvita um cheese whiz, you just say whizwit. Whizwit. And if you don't say the lingo, they laugh at you. I use new school American cheese. Oh, that's good stuff. To make a cheese sauce. And and for this one, two out of 10. But it's one of the most flavorful ones. Garlic Fresno. Oh. Oh, yeah. Give me another hit, bro. Let's stay up all night. Talk about her dad. So, what is this roll here? This is Alarosa roll. Really? Yeah. So, heat it up a little bit in there. Spare no expense. I like it. Spicy mayo. Fill her up. All right. This looks amazing. Okay. That This is one of the sexiest things I've ever seen in my life. Bro, you got to open the restaurant. Oh, shove it. It's so good. Here it comes. I feel it. It's like It's a sleeper. Ooh, look at that. Good thing you got I got my my booties. Yes. Yes. We We see see one win one. Oh, it's a whole orchestra. Time for my review. Christian, you really dug deep for my heartstrings. You know I'm from Philadelphia. You know I love a cheese steak. You know I know how to say whiz witch. I know waw wa you know all that [ __ ] To to give me a Philadelphia a cheese steak, but it's so new and interesting and delicious. I give you two bangles and one capia. Oh, what a capesia. That's huge. Thank you. Thank you. And every time we do that fist bomb, they go spicy. Spicy. I need more, please. You need You need more? Yes, of course. Three. We've mastered the basic cuts, the white meat, the dark meat. Now, let's switch it up. I like a good fried chicken bucket, right? Uh-huh. Do you? I love it. So, I'm going to take my three favorite ways of having fried chicken and combine it into one. I'm talking Taiwanese popcorn chicken. I'm talking Nashville dusted. I'm talking Jollibee inspired gravy dip. Now we're going to do the back, the butt, the oysters, and the skin. Listen, I'm not a [ __ ] I eat [ __ ] chicken tooth right now. Oh yeah. You see that? Wow. I really crisp up. Mhm. Mhm. Any kind of popcorn to anything. Any This is my favorite thing in the world. So, I'm going to throw us in some basil in here. Just fry that. Yep. Yes. Almost got murdered. I'll squeeze you. All right. Look at that. Wow. right there. Dust me the dust. Can I do a lick of it or is that pinch and squeeze? That's nice. So, traditionally popcorn chicken is served in a paper bag. Oh, in that Nashville dust, I did a little five spice, brown sugar, paprika, onion powder, garlic powder, pepperc corn, salt, um, and then a little bit of Apollo pepper powder. Pepper. Why? The hell are you talking about? One of the hottest peppers. Oh [ __ ] And finally, Jollibee inspired gravy. This looks amazing. Let's try some skin first. Okay. Skin. Oh, heard that. That's amazing. Music. Music to my ears. Oh, that's awesome. This gravi. That's gra. What the hell? That's so good. Yeah, it's naughty. It's like a French. That's my favorite, right? I think that's the oyster right there. Chicken oyster. Not yet. It's going to trip. It's going to drip. Not yet. I I Oh, good. Yeah, that was amazing. Yeah. First of all, the the way you just cooked the oyster was like spicy. Spicy. Um spicy. I hope you can I hope you can afford the graphics to do the spice. That would be cool for men. Spicy. Now it's getting hot. Now it's time for top food blog review. The heat, it's it's like a drug in a good way. Mhm. You know what I'm saying? It's like micro doing of a high quality mushrooms and because it gives you compassion for the world. Two bangles. That's crazy. Thank god this is the last thing we're eating. La spice. But wait, there's more. No. And for the fourth course, we're taking you on a journey. Mr. Spice, we're on the fourth course. Taking you to Japan. They're known for their skewers. This isn't sushi. So, we've made skewers with your favorite parts of the chicken. This is hearts. M. This is liver. Mhm. And this is leg gizard. It's a delicacy. It really is. So, tell me about Japan. Why do you love it so much? It just changes you. I want to do a joke here, but I'm I'm not going to. Here's just an example. their Italian American food, their pizzas. It's like the best I've ever had in my life in in Japan. Yes, they go crazy on perfecting something. It's utopia. And yes, I go I go to the Yakuri. After we grill it, get that nice touch of charcoal. We're going to dip it in at sauce. Very savory soy sauce base. But we're going to make it a little bit spicy. We're going to add to bomb. What's scobbby scale are we here? This is lab tested at over 130,000 units. So, let's just go real light. I really want things that look like that package in my mind right there. That's all I need to give you. The bomb. The bitterness, the smokiness is going to pair really well with a really savory sweet that the tar gives out. Okay. So, we're all balanced. I'm not trying to hurt you and not give you a little bit pleasure. You've given me mostly pleasure, but it's like it's like a nice spanking. Like it's like playful. Like we're in the locker room. Mix that up. So it's not like the first. Do you want to taste just the tar? Do you want the tweezers, man? Oh. Oh, that's good. Yeah. You feel the chicken unconsciousness there? Listen to that. Go add and post. There she goes. The experience of Yakuri is watching the smoke, listening to it, and it's like a show. Here, let me bowl a little towards you so you can get a little waff of that. Give me a hit, bro. Shotgun it. I have three different variations of toarashi that we made. I have a jalapeno based toarashi, a habanero based toarashi, and a pepper X toarashi. And that's currently the world's hottest pepper. Wow. We're going to do progressively spicier skewers on coarse four. We're going to start off with the hearts. Dip it in the tare. Wow. That deliciousness right there. I'm excited to eat it, but I'm also scared. The jalapeno one's going to be on the hearts. Habanero is going to be on the liver. And the pepper X is going to be on the gizzard. [Music] That's good. Sorry, it's kicking in a little bit. Yeah. Yeah. It's like Yeah. You get a hint and then it goes and it's cracking through my Pepto shell that I formed. That's the thing. [Music] Yeah. Yeah. Yeah. Oh, sorry. Hold my hand. Just reaching out for anything. Oh, it's instantly hot. That's full esophagus. Oh, I can feel all like it spiced all my organs at once. I need the emergency room. I am the This is an emergency. Eat your last skewer. What is it? Delicious. Good old gizzards. Pepper X. You thought that was hot. Oh, that's hot. I'm out. See what I did there? I just It's a Hollywood trick. Like it looked like I ate it, but I If you go back on the the tape, you can see I didn't eat it. Run back and even touch the lips. Oh, I just touched myself. I let him go to the sink. Oh, there's no off it. This is a real kitchen. Is there some hot sauce on that? No. Oh, yeah. Oh, yeah. [Music] It's unfortunate that I'm doing this on TV, but it hurts. You can't even take the last skewer yet. I can't, man. For Eric, dude, this [ __ ] is hot. Oh, yeah. That last one's uh It's not that bad. You should try the last one. I tried it. You just weren't looking. You weren't looking. I tried it. Can I get a review? Going to Japan. It's a place I love. But the spice is so intense. It's fully psychedelic. So, I got to give this dish a grumpy face. I got a grumpy. Help me. Help me. On to the final round. With this course, I'm going to put my best. It's in my brain. Foot forward. He's struggling. Where am I? I can't see anything. We're going to take eastern technique, western flavors. Talking dim sum. And when I say I'm going to put my best foot forward, I mean it chicken feet. What? So, what I have here is braised chicken feet. No skin, no nail. Dude, I've already added the last dab in here. It smells so hot. It smells like do like kind of good. Oh, dude. The vapors are hot. I just want to before I fully pass out, I want to say this does looks beautiful. Delicious. After we braze the chicken feet in a an Asian inspired buffalo sauce or typical vinegary Franks, we're going to steam it just so it gets extra tender. We'll take some of that brazing liquid and mount it with hotel. Look, look at the marble. It's cultured salted 84% butter. I don't care. It's You know what I mean? Cuz it's just going to end with me blacking out. So, this sauce has a last stab experience. Oh, cool. Everyone talks about nose to tail, but here we've gone beak to feet. Thank you. So sorry. Okay. And you're welcome. Thank you for this experience, you know. Thanks all to all the fans, too. I don't even know what's happening. What's this thing? I would use your uh hind fingers. High five. [Music] I mean, guys, that was delicious. Oh, that's not spicy at all. [Applause] That's the last kiss. Eric, where [Applause] the final dish? Chef Christian knocked it out of the park. I should say that the ghost pepper is in my brain. I've never felt anything like this. It's like a high that feels bad. Then he gives me a chicken feet. I'm like, I can't I can't put it. I can't put it. But I did. I tried it and it was it's delicious. I'm going to give a quick sass and one. I'll take it. You're a talent. We all know it. The internet knows it. What do I do now? You know, like I have to go to my bank. I got to get Ask for alone. But I'm tripping balls right now. I really am going to pass out. Just But I did have a wonderful time. Appreciate that. We hug. Yes. Yes. Zip. Zip. Zo. We'll see you next week. Thank you. Thank you. Hey guys, Christian Alqua here, host of Hot Ones Hot Kitchen. Don't forget to like, subscribe, and hit that notification bell. Don't mind me.

Comedian Eric Wareheim does it all: he’s a best-selling cookbook author (Foodheim), a winemaker (Las Jaras), and renowned “Top Food Blogger,” with a new cookbook "Steak House" coming out this fall. But now it’s his turn to eat it all. In this episode of Hot Kitchen, Eric’s foodie credentials will be put to the ultimate test: he must endure a spicy 5-course gourmet meal, featuring every part of the chicken. The kicker? Each dish gets progressively hotter. From a stuffed chicken parm nugget with Calabrian chilis, to yakitori gizzards and hearts dipped in Da Bomb tare, to Last Dab Buffalo-braised chicken feet, get ready for a self-contained feast using one whole single bird. Can our host Christian Alquiza live up to the standards of America’s Top Food Blogger? BUY HOT ONES HOT SAUCE NOW: https://fwfea.st/hotsauces BUY HOT ONES TRUTH OR DAB: THE GAME: http://truthordabgame.com SIGN UP FOR THE HOT ONES MONTHLY HOT SAUCE SUBSCRIPTION: https://bit.ly/2veY50P SIGN UP FOR THE FIRST WE FEAST NEWSLETTER: https://mailchi.mp/firstwefeast/signup http://firstwefeast.com/ http://hotones.com/