How To make China Sam's Chicken Wings

5 Spice Buffalo Chicken Wings Recipe

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Today, we are making my west meets east recipe - Five-spice roasted chicken wings with buffalo sauce. Five-spice is a classic flavor for Chinese wings. Buffalo sauce is so popular in western culture - just wait until you see how incredible these wings are when the two tastes are combined!

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For the Chicken Marinade

1 kg of chicken wings
1 tbsp of Chinese cooking wine (Amazon Link -
1.5 tsp of Sugar
1/2 tsp of dark soy sauce (Amazon Link -
2 cloves of garlic, grated
1/2 inch of ginger, grated

For the Dry Rub

1 tbsp of Cornstarch
1 tbsp of baking powder
2 tsp of 5 spice powder (Watch this video to learn how to make your own -
2 tsp salt or to taste
1.5 tsp of Paprika (Amazon Link -

For the five-spice buffalo Sauce:

1/3 cup of frank’s red-hot sauce (Amazon Link -
1.5 tbsp of honey (Amazon Link -
1/4 tsp of 5-spice powder (Watch this video to learn how to make your own -
1 clove of garlic, grated
1/4 cup of butter


INSTRUCTIONS

In a small bowl, mix all the dry rub ingredients until well combined and set aside. Cornstarch will create a thin and light crust to make sure your wings come out crispy. Baking powder will release a lot of carbon dioxide while baking, which brings in tons of lightness and fluffiness to the chicken skin.
Pad the wings dry with paper towels. Then marinade with Chinese cooking wine, sugar, dark soy sauce, garlic, and ginger.
Mix the wings with the dry rub thoroughly or until you don’t see any dry powder seasoning left.
Wrap a baking pan with tin foil and place a rack on top of that. Put the chicken on the rack. Let it sit in the fridge uncovered for 24 hours or until the skin is completely dry. This is the key to get a crispy result. If you don’t have space in your fridge, you can place the chicken wings under a fan for 4-5 hours.
Preheat the oven to 425°F (218 C). Transfer the wings from the fridge directly into the oven. Let it bake for 30-40 minutes. Every oven is different, so be sure to keep an eye on it for the very last 10 minutes so you don’t burn it.
While waiting, you can make the buffalo sauce. In a sauce pot, add 1/3 cup of hot sauce. I am using frank’s red-hot sauce. Then, go in with 1.5 tbsp of honey; grate 1 cloves of garlic in. Sprinkle 1/4 tsp of five spice powder to add some chinese influence.
Turn the heat to medium and bring this to a simmer. Let it cook for a couple of minutes.
Turn off the heat and throw in 1/4 cup of cold butter. We’re going to use the rest of the heat to melt it. If you keep heating it, the temperature will climb up. If it passes 120°C, the butter will start breaking. You will end up with a clear separation where the oil is floating on the top and the sauce is sinking at the bottom.
Once the butter is melted completely. Coat the chicken with the buffalo sauce. Enjoy!

Videography / Editing by Austin Schargorodski -

Barbecue Chicken Wings

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Ingredients:
1 cup ketchup
1/2 cup vinegar
1/4 cup brown sugar
1 stick butter
2 tbsp honey
1 tbsp Worcestershire sauce
2 tbsp mustard
paprika and salt
1 tbsp lemon juice
1/4 tsp hot sauce

1. Combine all ingredients in saucepan and stir until butter has melted.
2. Coat on chicken, meat, or anything! Enjoy.

#shorts #wings #barbecue #bbq #chicken

THE BEST WING SAUCE EVER

Try this once, and you will never go back to any other wing marinade and sauce. Next level grilled or smoked wings right here. You can also always fry then toss them in this sauce.

Ingredients
Buffalo sauce
Honey
Bbq sauce
Butter
Lime
Dry rub
Minced garlic


#chickenwings #buffalowings #grilledchicken #bbqchicken #buffalochicken #grilling #bbq #recipe #marinade #cooking #grillmaster

I cook 100 pieces and we still don’t get bored of them. Sticky chicken wings, on the pan

I cook 100 pieces and we still don’t get bored of them. Sticky chicken wings, on the pan

Ingredients:
chicken wings - 1.5 kg (3.31 lb)
sodium bicarbonate - 10 g (0.35 oz)
water - 700 ml (23.6 fl oz)
LEAVE IT 5 minutes
butter - 50 g (1.76 oz)
salt - 5 g (0.18 oz)
black pepper - 2 g (0.07 oz)
sweet paprika - 5 g (0.18 oz)
OVER MEDIUM FIRE 7 minutes
ketchup - 40 g (1.4 oz)
lemon juice - 15 ml (1 tbsp)
garlic - 4 cloves
French mustard - 30 g (1 oz)
honey - 35 g (1.18 oz)
OVER MEDIUM FIRE 15 minutes, under the lid

for the salad:
cabbage - 200 g (7 oz)
carrot - 1 piece
salt - 7 g (0.25 oz)
black pepper - 4 g (0.14 oz)
sour cream - 30 g (1 oz)
mayonnaise - 40 g (1.4 oz)

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3 Reasons THAI FRIED CHICKEN is the Best in the World

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SEE ALSO:
Mortar and pestle I used:
7 Ways to Make Sticky Rice:

I'm here to prove that Thai fried chicken (aka Hat Yai fried chicken) is the best in the world, and give you 3 reasons for it. This recipe is also full of tricks and tips that you can apply to any other fried chicken! Try it out to see for yourself! It uses rice flour in the crust, so it's also a gluten free fried chicken recipe - all you need to do is use your favourite gluten free soy sauce!

00:00 Intro
00:50 How to make the marinade
02:30 How to prep chicken for frying
04:16 How to make fried shallots
07:17 Making the batter for the crust
08:23 How to fry the chicken
10:23 Plating and tasting


MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

Sticky Honey Garlic Wings

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RECIPE:

Sticky Garlic Wings
Serves 2

Ingredients
12 single chicken wings (approximately 1 ¼ lb)
A thumb size ginger (approximately 1 tsp)
3 cloves garlic
¼ tsp salt & pepper
¼ cup rice wine (you can substitute to white wine, milk or butter milk)
12 cloves garlic
1 or 2 Serrano or jalapeno
2 Tbs soy sauce
2 Tbs honey