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Hi, I am Jonny. Welcome back to my food fest series. In this episode, I am going to show
you a spicy buffalo wing recipe. [music]
First, when you get your chickens, they are going to look like this. So you have got the
winglet and you have got this little bit here. What we are going to do, just take the winglet
off. We save it. We never throw winglets out. Perfect for stocks, if you are creating great
flavors, brown or white stock, anything. Bag it up and we freeze it. So you go straight
for that little slit. I will just show you here again. Get your winglet. You open it
out and it naturally gives you that v there. You can just see where it goes in, straight
through, remember? Winglet, open out, save. Do whatever you want. So I have got my oil
heating up. What we are going to do is we are going to take the chicken wings. Be very
careful. Do no throw them in. If you throw them in, it is your own fault because it is
going to hurt. That is what we want. We want it to bubble. We want to hear that noise,
OK? Same situation as the fryer. The colder they are, the more moisturized something is,
it is going to go crazy, OK? So five or six at a time, stand back, let it chill out. Maybe
add a couple more. Keep your eye on it obviously because we want it to just go gold and we
do not want it to burn. Keep an eye on them because they are going to be quick depending
on how hot the oil is. See how quick that is? There is nothing worse than limp, fatty
chicken wings. They are crisp. They have got a bite. They have got all that spice to it.
It is like dream land. So, for the sauce, this bad boy is the ingredient for making
it. Obviously it works perfectly well with ketchup, but if you can find hot pepper sauce
please get it, please get it. As there is not that much in this, we are going with the
full bottle, and then we are going to go with a little bit of worcestershire sauce, just
a teaspoon. Tobasco sauce. This is entirely up to you. Celery salt. Celery salt is a little
absolute gem of an ingredient in this recipe. It adds a different layer of flavor, a bit
of depth to it. Ok, that is my sauce. We will add a little bit of garlic. You can roast
it. You can fry it first. It doesn't matter. As you can see, a simple, really easy chicken
wing recipe is not that hard to do. So make sure that you look at the description box.
Do not miss a thing. So you obviously need to try it. That has got a hell of a kick.
So grab yourself a tray. That is what we are looking for, crispy all the way around. The
skin is crispy. It is bubbling. There is already heaps of flavor in that just from the natural
frying flavor of it. We have got the crispy chicken that adds that kind of different element.
When that touches it. It is going to be heaven. So let us just finish these off and get the
rest fried off. So now these are done. All beautiful golden, and crispy. You are going
to get this sauce. Nothing fancy. Pour it. Make sure that it is all coated. We are going
to get our hands in. Make sure that you are not wasting any of that. Look at that perfect
amount. It smells delicious. We are going to put these into the oven now. Five minutes
maybe, five minutes max, 180, banging. So they have had five minutes. The reason why
I put them in there, it is just so that the sauce has that time just to kind of bind with
the chicken. Get yourself a big wedge of salad. What you are going to do, just pick them up
and arrange them just nicely. Get them all on top of each other so then the top sauce
goes all through. Everyone is marinated. Nothing is ever going to be dried out. I can not wait
to dig in. Get yourself a little bit of coriander. Just rip it off. Not being fancy. Just throw
it over the top. Cheap, quick, and simple. If you love this recipe and you want see more
recipes from myself, make sure that you hit the subscribe button and I will see you back
next time.