Sweet and Sour Chicken Wings
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This is my favorite chicken wings, every time I serve this, no matter how many I cook, they will be gone in on time. It is oven fried/baked. Super easy to make. I am sure if you try it you will fall in love=)
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**INGREDIENTS**
**FOR THE CHICKEN WINGS MARINADE**
- 1.2 lbs of chicken wings
- 1.5 tbsp of garlic chili sauce [You can use sambao, Lee kum kee]
[Home made garlic chili sauce link:
- 1 tsp of vegetable oil
- 1/2 tsp of salt
- 1/2 tsp of black pepper
**FOR THE SWEET AND SOUR SAUCE**
- 1.5 tbsp of garlic chili sauce [Amazon Link:
- 1/4 cup of honey
- 1.5 tbsp of lemon juice
- 1.5 tbsp of hoisin sauce [Amazon buying choice:
- 1 tsp of soy sauce
**OTHER INGREDIENTS**
- 1 cup of flour
- 1 tsp of sesame seed (optional garnish)
- diced cilantro (optional garnish)
- small lime
- Marinate the chicken wings with 1 and a half tbsp of garlic chili sauce. You can use any Asian-style chili sauce, just need to adjust it to your level.
- Next, we gonna add 1/2 tsp of salt and some freshly ground black pepper.
- Last, we gonna add a little bit vegetable oil, just to lubricated, also a little bit oil will make the skin even more crispy!
- Mix it evenly. Let it sit for at least 1 hour. You can do it overnight too.
- Add in about 1 cup of plain flour. Toss it until they all nicely coated.
- Bake the chicken wings in the MIDDLE of the oven, 400 °F, 30 minutes. It is better to put a roasting rack under, that will be better. Because the liquid can drop down and the other side will turn out much better.
- 30 minutes later, flip it over. Bake it for another 30 minutes.
- While waiting, let’s make the sauce. 1.5 tbsp of homemade garlic chili sauce like i say before, you can use Asian style chili sauce. I try it many times, they work fine and taste good.
- After that, we gonna add in 1/4 cup of honey, 1.5 tbsp of lemon juice, 1 and a half tbsp of hoisin sauce, 1 tsp of soy sauce.
- Cook it on medium heat until it is thick
- Coat the chicken wings with the sauce. You are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =)
mukbang | How to make fried skewers? | How to make Spicy Crisp? | spicy challenge | songsong & ermao
mukbang | How to make fried skewers? | How to make Spicy Crisp? | spicy challenge | songsong & ermao, The Chinese delicacies in the video are:Spicy and crispy,Sausage with Roasted Scallions,pickled fish,fried skewers,Chili oil,fuel consumption.
Video chapters:
0:00 Spicy and crispy
1:39 Sausage with Roasted Scallions
2:55 pickled fish
4:28 fried skewers
5:54 Chili oil
7:24 fuel consumption
Hello everyone, this is the funny mukbangs channel of FatSongsong and ThinErmao, two brothers who live in the country and love to cook country food (especially spicy!). We want to share our lives and bring laughter to everyone.
This is a channel (original by FatSongsong and ThinErmao) with interesting videos about country food, country cooking, spicy food challenges, country life, mischief, and more.
Here you can learn more about rural stories, rural life, rural childhood memories, rural scenery, rural culture and other information.
If our videos make you laugh, please subscribe to our channel（FatSongsong and ThinErmao）. And turn on the little bell ???? notification to prevent missing new videos.
Have a great time everyone!
#mukbangs #asmr #mukbang #funny #humor #funnyvideos #comedyvideos #chinesefood #cooking #seafood #koreanfood #fatsongsongandthinermao #songsongandermao #eatingshow #food #chinesecuisine #interestingvideos #tiktok #spicyfood #dona도나 #dona #songsong
eating food | The spicy eating competition between Songsong and Ermao is really exciting! | mukbang
eating food | The spicy eating competition between Songsong and Ermao is really exciting! | mukbang, The eating and broadcasting delicacies included in the video are:spicy competition,Sichuan peppercorn,chicken ass,chili,Turtle,eel,steak,Crab,Fat intestines,river snail,Ghost Pepper Noodles,Pan-fried Small River Fish,hairy belly,Yellow spicy diced,Spicy Brains,fried chicken,Spicy Bird Claw,Zheergen,pork belly.
Soft-shelled turtles contain a large amount of collagen, which is similar to the collagen structure of human skin. It has a greater affinity for protein molecules on the skin surface, can increase skin elasticity, and has the effect of beauty and skin care. The unsaturated fatty acids contained in soft-shelled turtles can improve brain cell activity, enhance memory, and delay mental decline. Turtle is also rich in calcium and vitamin D, which can supplement calcium and help prevent osteoporosis.
Video chapters:
00:00 spicy competition
01:05 Sichuan peppercorn
02:16 chicken ass
03:16 chili
04:40 Turtle
05:17 eel
06:34 steak
07:26 Crab
08:47 Fat intestines
09:43 river snail
10:45 Ghost Pepper Noodles
11:38 Pan-fried Small River Fish
13:00 hairy belly
14:07 Yellow spicy diced
15:20 Spicy Brains
16:10 fried chicken
17:35 Spicy Bird Claw
18:23 Zheergen
19:30 pork belly
Hello everyone, this is the funny mukbangs channel of FatSongsong and ThinErmao, two brothers who live in the country and love to cook country food (especially spicy!). We want to share our lives and bring laughter to everyone.
This is a channel (original by FatSongsong and ThinErmao) with interesting videos about country food, country cooking, spicy food challenges, country life, mischief, and more.
Here you can learn more about rural stories, rural life, rural childhood memories, rural scenery, rural culture and other information.
The old channel (Songsong and Ermao) will not upload new videos, friends who like Songsong and Ermao, please pay attention to the new channel (FatSongsong and ThinErmao) so as not to miss the latest videos.
If our videos make you laugh, please subscribe to our channel（FatSongsong and ThinErmao）. And turn on the little bell ???? notification to prevent missing new videos.
Have a great time everyone!
Become a member of this channel to enjoy the following benefits:
#mukbangs #asmr #mukbang #funny #humor #funnyvideos #asmrfood #comedyvideos #chinesefood #cooking #seafood #koreanfood #fatsongsongandthinermao #songsongandermao #eatingshow #food #chinesecuisine #interestingvideos #tiktok #spicyfood #dona도나 #dona #songsong #鬆鬆和二毛 #foodrecipes
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!
????PRINTABLE RECIPE -
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 -
BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
Cantonese Dim Sum Chicken Feet Recipe
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You may wonder what kind of crazy cook can come up with such a complicated recipe for chicken feet. But, after trying this dish, you will admit that Cantonese people have the best way to cook chicken feet. Steamed chicken feet in black bean sauce (豉汁蒸凤爪) is one of the most popular dim sum items. If you have never had it before, get out of your comfort zone and give it a try. You will fall in love with the tender, succulent texture and the rich flavor.
INGREDIENTS
To Blanch & soak the Chicken Feet
1 lb of chicken feet
1.5 liters (6 cups) of water
60 g (3 tbsp) of maltose (Amazon Link -
Lemon juice from 1/2 of a lemon
Lemon peel from one lemon
3 scallions, tore into stalks
1.5 inches of ginger, sliced thinly
2 star anise (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1 stick of cinnamon (Amazon Link -
2 bay leaves (Amazon Link -
1.5 tbsp of red yeast powder, optional
The Seasoning
1.5 tbsp of oil
1 tbsp of minced garlic
1 tsp of ginger
2 tsp of fermented black bean, roughly diced (Amazon Link -
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
2 tsp of hoisin sauce (Amazon Link -
1.5 tsp of Chuhou paste (Amazon Link -
Others：
1 cup of peanut, pre-soaked for 1 hour, optional
Diced scallions as garnish
Red chilies as garnish
INSTRUCTIONS
Add the chicken feet, 1.5 liters of water, Chinese cooking wine, scallions, ginger slices, cinnamon, star anise, bay leaves, lemon peel, lemon juice, and maltose to a big pot, then bring it to a boil. The citrus aroma from the lemon peel helps to remove the unpleasant smell. The maltose will enhance the mallard reaction and give the chicken feet that desired golden brown color. If you don't have it, feel free to use sugar.
Remove the chicken feet from the water onto a rack until they cool to lukewarm. Reserve the blanching liquid on the side
Cut off the chicken nails by using a pair of kitchen scissors. Then dab the excess moisture with paper towels.
The next step is to fry the chicken feet until golden brown, which you can do by air frying in an air dryer (360 F for 18-25 minutes), deep frying in oil (360F for 12-15 minutes), or you can roast the chicken feet in the oven(400F for 30-40 minutes and flip the chicken feet every 10-15 minutes). If you choose the deep frying method, it is best to dry the chicken feet furthermore by leaving them in the fridge uncovered overnight to avoid oil splattering.
Soak the chicken feet in the reserved blanching liquid for 1.5 hours. Optionally, add 1.5 tbsp of red yeast rice powder to enhance the vibrant red color. You can skip it or use food coloring as it doesn't affect the taste.
While waiting, you can prepare the sauce. Stir the fermented black beans, minced garlic, and minced ginger with a drizzle of oil over medium-low heat until the aromatics are golden. Turn off the heat, then add soy sauce, oyster sauce, hoisin sauce, and Chuhou paste. Mix thoroughly.
Chop the chicken feet into smaller pieces, then mix them with the sauce.
Put the pre-soaked peanuts on the plate and place the chicken feet on the top. If you skip the peanuts, use 1/2 tbsp of less soy sauce to adjust the saltness.
Steam the chicken feet over medium heat for 1.5 hours. Please make sure the pot is filled with enough water to avoid evaporating to dry.
Garnish the chicken feet with some diced scallions and red chilies.