We don’t eat anymore at KFC since I’m cooking chicken wings in the pan, with Cola!
We don’t eat anymore at KFC since I’m cooking chicken wings in the pan, with Cola!
Ingredients:
chicken wings - 1 kg (2.2 lb)
water - 1.5 l (51 fl oz)
sodium bicarbonate - 15 g (½ oz)
LEAVE 15 minutes
oil - 20 ml (0.7 fl oz)
butter - 20 g (0.7 oz)
for the sauce:
ketchup - 40 g (1.4 oz)
honey - 30 g (1 oz)
mustard - 30 g (1 oz)
soy sauce - 40 ml (1.35 fl oz)
salt - 10 g (0.35 oz)
black pepper - 8 g (0.29 oz)
Coca Cola - 100 ml (3.4 fl oz)
Cook 20 min
potatoes - 1 kg (2.2 lb)
salt - 10 g (0.35 oz)
hot water - 1.5 l (51 fl oz)
LEAVE 15 minutes
olive oil - 30 ml (1 fl oz)
rosemary - 10 g (0.35 oz)
parmesan - 100 g (3.5 oz)
bread crumbs - 40 g (1.4 oz)
sweet paprika - 10 g (0.35 oz)
garlic powder - 5 g (0.18 oz)
Tray size 32 X 32 cm (12.6 x 12.6 in)
IN THE OVEN 180° C (356 °F)/30 minutes
for the sauce:
sour cream - 100 g (3.5 oz)
cheese - 100 g (3.5 oz)
garlic powder - 5 g (0.18 oz)
dried parsley - 10 g (0.35 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
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The best chicken wings i've ever eaten ! easy chicken wings recipe !
The best chicken wings i've ever eaten ! easy chicken wings recipe ! how to make chicken wings? Watch this cooking videos until the end. Everyone can cook this chicken wings in the oven with perfect honey bbq sauce. This homemade chicken wings is incredibly delicious just like the one sell on restaurant. My family loved this chicken recipe so much. Only few ingredients needed, so every can try this at home!
When you come to here, I think you like to find food recipe or recipes which you want to cook for your lunch, dinner or breakfast. So you can consider subscribe as I will provide you with my favourite video recipes which is simple and quick!
Try this creative delicious the best chicken wings at home and let me know “how do you like it?”
This is really a delicious and easy recipes!
I wish you have a delicious day ahead and stay safe for you and your family!
Bon Appetit
Recipe and ingredients:
0:00 – Intro
0:01 – 7 chicken wings (~600g)
0:33 – 2 teaspoons olive oil
0:53 – 2 teaspoons paprika
1:00 – 2 teaspoons garlic powder
1:06 – ½ teaspoon salt
1:09 – ½ teaspoon pepper
1:12 – 3 tablespoons all purpose flour
2:10 – Bake with 200°C (400°F) for 50 minutes
2:13 – 3 cloves of garlic
2:28 – 5 tablespoons tomato ketchup sauce
2:41 – 3 tablespoons honey
2:55 – 1 teaspoon sugar
3:22 – 15g butter
Do you like this simple and easy recipe?
I hope you enjoy this recipe and you can share it to anyone you love!
Friends, on this channel, I show you delicious and easy recipe and how to cook at home that everyone will love! Some are most tender recipe with amazing results!
❣️ Consider subscribe for cooking delicious food for your love one!
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#tasty
Die besten Hähnchenflügel, die ich je für meinen Mann gemacht habe! Knusprige Hähnchenflügel #253
Die besten Hähnchenflügel, die ich je für meinen Mann gemacht habe! Knusprige Hähnchenflügel in Sauce!
Sie müssen sie probieren! Knusprige Hähnchenflügel mit einer würzigen, cremigen Sauce - was könnte besser sein? Bereiten Sie dieses köstliche und einfache Rezept für Hähnchenflügel für die ganze Familie zu und jeder wird von diesem unglaublichen Geschmack begeistert sein. Das ist ein unglaublich leckeres Abendessen für die ganze Familie. Bereiten Sie ein köstliches Abendessen für die ganze Familie zu, und die ganze Familie wird Ihnen für dieses unglaublich leckere Rezept für Hähnchenflügel dankbar sein. Kochen Sie mit Genuss!
Zutaten:
1,5 kg Hähnchenflügel
3 Esslöffel Speisestärke
2 Teelöffel Knoblauchpulver
2 Teelöffel geräucherter Paprika
¼ Teelöffel Chilipfeffer
1 ½ Teelöffel Salz
Schwarzer Pfeffer
Bei 200 Grad 50 Minuten lang backen
100 g scharfe Sauce (oder Ihr Lieblingsketchup, Tomatensauce)
2-3 Esslöffel Honig
70g Butter
Gewürze und Salz nach Geschmack
200g Rotkohl
200 g Weißkohl
1 rote Zwiebel
1 Tomate
½ rote Paprika
Salatgurke
½ Apfel
1 Karotte
Saft von ½ Zitrone
80 g saure Sahne
40 g Mayonnaise
20 g Senf
1 Knoblauchzehe
Schwarzer Pfeffer
Guten Appetit!
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#schneller_koch
Cantonese Swiss Chicken Wings (瑞士鸡翼)
Swiss wings! A great dish that...obviously have nothing to do with Switzerland :) These are some wings braised with stock and soy sauce, and why the name is the way it is... is ultimately lost to history.
These days, they've become a real home cooking classing in Guangdong. We were aiming for a similar flavor that you'd find at the Tai Ping Koon restaurant, so we did go a different route than you'd generally see in many recipes. For another way of cooking them, do check out Wantanmien's recipe, which I'll link below.
No Reddit recipe, sorry :/ I'm feeling lazy again (these videos are taking longer and longer to edit, and a description box recipe takes ~1 hour to pound out vs half day for a Reddit recipe).
Because most of you will likely be using your own homemade roast chicken stock or a bit of box stock, I'll put the Swiss wings recipe first, and the Tai Ping Koon-style stock here second:
INGREDIENTS, SWISS WINGS:
* Stock, preferably roasted stock or the Tai Ping Koon stock below, 750mL
* Spices for the stock: 1/2 cinnamon stick (桂皮), 2 star anise (八角), 4 dried bay leaves (香叶), 1 Chinese black cardamom a.k.a. Tsaoko (草果). Skip the Chinese black cardamom if you can't find it.
* To make the swiss sauce: 6 tbsp light soy sauce (生抽), 6 tbsp dark soy sauce (老抽), 6 tbsp Taiwan thick soy sauce a.k.a. soy paste (油膏) -or- an additional 6 tbsp light soy, 100g slab sugar a.k.a. jaggery (红糖) -or- dark brown sugar.
* Ten chicken wings, or however many you feel like, really.
PROCESS, SWISS WINGS
(Note: this process of separately adding spices and reducing the stock is sort of our own personal approach to allow for ease between switching between using box stock and homemade. Other recipes would not call for a similar step)
1. Add the stock to a saucepan together with the spices. Over a medium flame, get it to a heavy simmer/light boil. Let it reduce, ~20-30 minutes.
2. While the stock is reducing, blanch the chicken wings in boiling water for ~2 minutes. Then rinse under cool water, and transfer to an ice bath. Let the wings soak for at least five minutes. Note that if you don't care about making your wings more plump, you can skip the ice bath.
3. Back to the stock. Remove the spices - there should be about ~375mL of stock remaining. Add in the soy sauces and the sugar. Bring to a boil and let the sugar dissolve.
4. Add the chicken wings to the boiling water. Let them boil in there for ~1 minute. Shut off the heat and cover.
5. Let the wings soak in the hot water - covered - for at least one hour, flipping halfway through. If you are soaking for longer than an hour or so (especially overnight), after flipping bring everything up to a boil again for one minute once again, and be sure to cover. This is for safety purposes.
6. After soaking, transfer the wings together with ~1/4 cup of sauce to a non-stick skillet. Cook over a medium flame for ~5 minutes, or until the sauce reduces into a syrupy consistency.
The remainder of your sauce should be saved and either fridge'd or frozen depending on how soon you want to use it again. Think of this as sort of like a Lo Shui master stock that you can be a bit rougher with.
You can also make a larger batch of wings - they reheat very well.
INGREDIENTS, TAI PING KOON-STYLE STOCK
Note that there ended up being some educated guesswork here. The broad strokes of it should be correct, however.
* Meat for the stock: 1/2 chicken, ~500g, preferably old hen; 500g pork bones with a bit of meat still attached (猪脊骨), 250g chicken feet
* Vegetables: 1/2 onion (洋葱), 1 carrot (胡萝卜), ~1.5 inches ginger (姜), 1 small bunch Chinese celery (芹菜) -or- ~1 stalk western celery (西芹)
* Liaojiu a.k.a. Shaoxing wine (料酒/绍兴) -or- wine, 1/4 cup.
PROCESS, TAI PING KOON-STYLE STOCK
1. Fry the meat pieces for 5-6 minutes over a high flame until browned. Think of this as akin to a sear. You will probably need to work in batches. Remove and reserve.
2. Medium flame. Fry the onion for ~1 minute, followed by the carrot for ~1 minute, and finally add in the celery and ginger and fry for a minute more.
3. Swirl in the Shaoxing wine and deglaze like you would in the Western manner, scraping up the fond.
4. Add back in the meat pieces and cover everything up with water. Bring it up to a boil, then down to a simmer, and cook for ~8 hours. (if leaving uncovered you will need to periodically add more water in)
5. Remove the meat pieces and carrot, reserve for another use. Strain the stock, transfer to the fridge.
6. Next day (or before using), skim off the layer of fat at the top.
For reference, Wantanmien's recipe is here for comparison purposes:
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
How to make Korean Fried Chicken (Dakgangjeong, 닭강정) - Easy and delicious!
Crispy and crunchy Korean fried chicken glazed in a sticky, sweet, and spicy sauce! This dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up fast for a quick snack!
Full recipe:
Ingredients:
Chicken
1 pound boneless skinless chicken thigh and/or breast
1/4 teaspoon salt
pinch pepper
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 tablespoon rice wine or mirin
1/3 cup potato starch or cornstarch
oil for deep frying
Sauce
1 tablespoon soy sauce
3 tablespoons rice wine or mirin
2 teaspoons sesame oil2 tablespoons apple cider vinegar or rice wine vinegar
2 tablespoons brown sugarpinch pepper4 tablespoons corn syrup (or 3 tablespoons honey)1 tablespoon gochujang1 teaspoon minced garlic
1 teaspoon grated ginger
Garnish
1 to 2 tablespoons coarsely chopped peanuts or seeds
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