Spicy Fried Chicken Wings In Gochujang Sauce#SundayFunday

Korean chicken wings are spicy, savory and crispy just fantastic and delicious finger food. Gochugaru is a red crushed chili. It’s not super hot but mildly spiced . This Gochujang paste is versatile and can be used in many other dishes.
Ingredients
For Chicken Wings Marination 

Frist Marination
15 Chicken wings (with skin)
Salt to taste
1 Large Egg
½ Teaspoon Vinegar
½ Cup Cornstarch
2 Tablespoons Gluten Free Bread flour
1 Teaspoon White Sesame Seeds
For Coating Chicken Wings
1 Cup Gluten Free flour
Salt to taste
Oil for deep frying
For The Sauce
1 Tablespoon Sesame Oil
4 - 5 Tablespoons Heaped Gochujang
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Tender Coriander Stems- chopped
1 Teaspoons White Sesame Seeds
2 -3 Tablespoons Water
Fried Chicken Wings
For Garnish
Chopped Spring Onion White and green into big bites Coriander Leaves
White sesame seeds

Method

Remove the non fleshy part of the chicken wings and reserve to make soup broth
Wash and pat dry the chicken wings.
First Marination

If you are marinating the wings overnight then add only salt, egg and vinegar mix well. Then before frying add rest ingredients and deep fry. I kept it overnight
In a bowl add the chicken wings and all the given ingredients, mix well. Cling wrap and refrigerate it for at least an hour.

For Frying

In the Gluten free flour add the salt mix well. Take each chicken wing and dredge it in flour and then fry in hot oil. Do not touch the wings for 10 minutes or until the chicken coating is hard, flip and cook for another 5 minutes. Remove and these have to refried or else they will not cook. Let these cool. Then again heat the oil on high flame and refry all the chicken wings till light golden brown, crisp and cooked till full done, for 5 to 7 minutes.
For The Sauce

In a large pot/kadai heat sesame oil add all the ingredients and cook stirring till it starts to thicken for 3 -4 minutes and oil surfaces. Now add the fried wings and sesame seeds and toss well . Garnish with the given ingredients. Serve .. Enjoy a perfect party appetizer.

Labels: Chicken Wings, Spicy, Appetizer, Sunday Funday, Gochujang, Korea, Asian Cuisine 

• Amy’s Cooking Adventures shares Baked Boneless Buffalo (and Honey BBQ) Wings 
• Palatable Pastime shares Empress Chicken Wings 
• Karen’s Kitchen Stories shares One Pot Sticky Chicken Wings 
• Sneha’s Recipe shares Spicy Fried Chicken Wings In Gochujang Sauce 
• A Day in the Life on the Farm shares Honey Garlic Wings

Thai Fried Chicken Wings With Red Fiery Sauce#Foodieextravaganza

This sauce is super delicious. Fiery, but it does not burn your mouth. You will love, you'll be licking your fingers for sure.

Serves 4
Ingredients
For The Marination 
9 Chicken Wings With Skin
2 Tablespoons All Purpose Flour
1 Tablespoon Heaped Potato Starch/Corn flour
¼ Teaspoon Heaped Baking powder
1 Teaspoon Sesame seeds
1 Tablespoon Thai Red Curry Paste
1 Teaspoons Lemon juice
1 Small Egg
¼ Teaspoon Salt
½ Teaspoon Chicken powder
1/8 Teaspoon White pepper 
For The Red Fiery Sauce
½ Cup Water
½ Teaspoons Red Pepper Flakes
1 Teaspoon Ketchup
2 Tablespoons Sweet & Sour Sauce
½ Teaspoon Vinegar
1 Teaspoon Sugar
1 Teaspoons Corn flour - dissolved

Method
For Wings Marination

Marinate chicken wings with all the given ingredients for 30 minutes, or overnight in the refrigerator.
Mix the all purpose flour, baking powder, potato starch and sesame seeds well.
Before frying add the egg and the flour mix. Mix well so that the wings are coated with this mixture.

Heat oil in a deep frying pan , place the wings in a single layer (fry them in batches), let them fry on medium low flame for 10 minutes on one side, then turn the sides and let it fry for another 5 minutes . Then fry the next batch of wings. Remove them to when done. Just before serving refry them in hot oil on high flame for just 2 - 3 minutes or till crisp and golden.
For The Red Fiery Sauce 

Mix all given ingredients except the corn flour in a sauce pan, cook till mixture reduce to nearly half. Mix the corn flour in a tablespoon water, add it to the sauce and keep stirring till it thickens.

Serve the fried wings with this Red Fiery Sauce.  

Enjoy!! 
Labels: Thai,  Red Curry Paste, Thailand, Asian Cuisine, Chicken Wings, Dipping Sauce, Appetizer

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.    

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla
• Copycat Canes Chicken and Sauce by Palatable Pastime
• Dirty Fried Chicken by Karen's Kitchen Stories
• Korean Fried Chicken by A Day in the Life on the Farm
• Thai Fried Chicken Wings With Red Fiery Sauce by Sneha's Recipe
• Vegan Buffalo Chicken Sandwich by The Spiffy Cookie

Fried Chicken Wings - Korean Style#SundayFunday

I had local dark soy sauce so the color turned blackish, use light soy sauce. If you do not have light soy sauce then reduce the quantity of soy sauce to half. I used potato starch this made the chicken wings nice and crispy . I have also refried them. First fry them till they are nearly done or 80% done and keep aside. When your are ready to serve, heat the oil again and re fry them on medium high flame. They will be crunchy and crispy.

Ingredients 
¼ kg Chicken Wings
3 Tablespoons Soy Sauce - use Light Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Sesame Oil
1 Tablespoon Honey
1/3 Cup Potato Starch Or Corn flour
Grind To Paste
5 Cloves Garlic
1" Piece Ginger
2 Fresh Red Chillies
For the Honey Dip
¼ Cup Honey
1 Tablespoon Water
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Soy Sauce
Method

In bowl add, ginger, garlic paste, soy sauce, vinegar, sesame oil, fresh red chillies and honey, mix well, Add chicken wings and toss them well. Add in the potato starch and mix well till they coat the chicken. Keep this aside for at least an hour.
Heat oil in a deep frying pan, fry chicken wings till 80% done.
When your are ready to serve, heat the oil again and refry them on medium high flame till crispy and done. Drain on paper towels.
For the Honey Dip

In a small sauce pan add all the given ingredients and cook till it comes to a boil. Cool.

Serve the Chicken Wings with Honey Dip
These are so crunchy and crispy.
Labels : Chicken Wings, Deep Fried, Appetizer, Soy Sauce, Dipping Sauce, Honey, Sunday Funday, Korea, Asian Cuisine

Sunday Funday

Recipes with Umami

• • Umami Bomb Tomato Sauce from Making Miracles
  • Steaks with Gouda Sauce from Amy's Cooking Adventures
  • Tomato and Blue Cheese Salad from A Day in the Life on the Farm
  • Chorizo Chickpea Tomato Pasta from Food Lust People Love
  • Fried Chicken Wings - Korean Style from Sneha's Recipe
  • Umami from the Sea: Sea Palm-Kale Salad and Uni Handrolls from Culinary Adventures with Camilla
  • Patatas Bravas from Mayuri's Jikoni
  • Easy Vegan Pad Thai from Cook with Renu

Batter Fried Herbed Chicken Wings#Improv

Make this for a party as a starter and it will be a hit. They can be made in advance by frying the chicken till done. Just before serving , refry them in hot oil on high flame for 2 minutes. These are ready to serve.

Ingredients
For Marination
12 - 15 Chicken Wings - with skin
Salt or to taste
2 Tablespoons Heaped Green Chilly Garlic Sauce
For The Coating
Dry Ingredients
1½ Cup Heaped All Purpose Flour
2 Tablespoons Coriander leaves - finely chopped
2 Green chilies - - finely chopped
1 Teaspoon Paprika powder
¾ Teaspoon Salt or to taste
1 Teaspoon Black Pepper powder
1 Teaspoon Chicken powder
Wet Ingredients
2 Large Eggs
½ Cup - ¾ Cup Buttermilk
¼ Teaspoon Salt
For Deep Frying
Oil as required

Method

Make the wings into lollipops and marinate them in salt and green chilly garlic sauce, keep aside for at least an hour.
For the coating 

Mix all dry ingredients for the coating in a large bowl. In a seperate bowl whisk the egg, ½ cup buttermilk and salt well, add this to the ingredients and keep whisking till it form a a smooth batter, if the batter is thick then keep adding a tablespoon at a time the remaining buttermilk till you get a coating batter. 

Heat oil in a large deep frying pan on medium low flame
Dip each lollipop in the batter, shake it lightly to remove any excess batter.
Deep fry in hot oil medium low flame in a single layer till golden and done.

Serve hot with Homemade Delicious Szechwan Sauce.
Labels : Chicken, Chicken Wings, Egg, Deep Fried, Improv Cooking Challenge, Starters, Appetizer, Party Pleasers

Improv Cooking Challenge: January 2021

Buttermilk and Flour 

• Batter Fried Herbed Chicken Wings by Sneha’s Recipe
• Buttermilk Pancakes by Kate’s Recipe Box
• Kodhuma Dosa / Wholewheat Crepes by Magical Ingredients
• Sourdough Buttermilk Biscuits by A Day in the Life on the Farm
• Baked Cinnamon Sugar Donuts By Cookaholic Wife
• Biscuit Chicken Pot Pie by Making Miracles

Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seasonings#EattheWorld

These Jerk Chicken wings are spicy and sweet with an earthy flavor I, am sure you will enjoy. It's made with Homemade Jerk Seasonings which is preservative free an easy to make with all spices that are in your kitchen pantry. I served this rice with Jerk Chicken Wings and this was a perfect combo which makes for an excellent dinner or appetizer.

Made the Jerk Chicken wings a little saucy, served this with Coconut & Beans Rice which is a perfect combo. But you can dry them up if you want to serve as an appetizer.
Ingredients
250 Grams Chicken Wings With Skin
2 Tablespoons Oil
Ingredients For Marination
Blend all the ingredients to gather to a fine paste
1 Spring onion - finely chopped
4 Cloves Chopped Garlic
1 Teaspoon Chopped Ginger
1 Tablespoon Ketchup
1 Tablespoon Soy sauce
1 Tablespoons Lemon juice
½ Teaspoon Salt or to taste
For the Homemade Jerk Seasoning
1 Tablespoon Garlic powder 
3 Teaspoons Cayenne Pepper powder
2 Teaspoons Onion powder
2 Teaspoons Dried Thyme
2 Teaspoons Dried Parsley
2 Teaspoons Brown or White Sugar
2 Teaspoons Salt
1 Teaspoon Paprika powder
1 Teaspoons All Spice /Garam Masala Powder
½ Teaspoon Black pepper powder
½ Teaspoon Red Chilly Flakes
½ Teaspoon Nutmeg powder
¼ Teaspoon Cinnamon powder

Method

For the Homemade Jerk Seasoning

Combine all ingredients, in a small spice jar and pulse it once or twice till well mixed. 

Store in an airtight container.
For the Chicken Wings

In a blender add all the ingredients for the jerk chicken wings with a tablespoon heaped of jerk seasoning till blended. Rub this mix into the chicken wings and marinate the chicken for 4 -6 hours in the refrigerator.

Heat oil in a wok, add in the marinated chicken and fry for 2 minutes on high flame. Then reduce the flame to low. Cover and cook until tender, adding ½ cup water. When the wings are done and the gravy is thick/saucy switch off the flame. Serve this with a sprinkle chopped spring onions greens and dash of spice seasoning on top.

Serve immediately.
                             

Enjoyed this with Jamaican Coconut & Beans Rice

Labels: Jamaica, Jerk Seasonings, Homemade, Chicken, Chicken Wings, Main course, Eat the World, Masalas

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month we are travelling to Jamaica.

Check out all the wonderful Jamaica recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Pandemonium Noshery: Pumpkin Rice 

Culinary Adventures with Camilla: Jamaican Stew Peas 

Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup 

Palatable Pastime: Jamaican Jerk Chicken Burger 

Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seasonings 

CulturEatz: Jamaican Ginger Beer Recipe 

A Day in the Life on the Farm: Banana Fritters 

Sugarlovespices: Jamaican Beef Patties 

Making Miracles: Jamaican Chicken Stew 

Kitchen Frau: Rice and Peas (Coconut Rice and Red Beans)

Honey Chicken Wings In Potato Baskets#Foodieextravaganza

These honey chicken wings are deep fried till crisp, golden and then coated in a  honey glaze sauce.  These are so addictive and delicious.
Ingredients
300 Grams Chicken Wings
For the Marination
1 Tablespoon Hot & Sweet Sauce

1 Tablespoon Dark Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Hot Sriracha Sauce
½ Teaspoon Ginger Garlic Paste
½ Teaspoon Himalayan Salt
All Purpose Flour - for coating
Oil as required to deep fry

For The Honey Glaze
¼ Cup Honey 

1 Tablespoon Water
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Soy Sauce

For The Potato Baskets
2 Medium Potatoes - grated

1 Tablespoon Corn Flour
Salt to taste

Method
For the Marination

Wash and rinse chicken wings and pat dry.

Marinate the chicken wings in the given ingredients under marination. Keep this marinated chicken wings in the refrigerator overnight or for at least an hour.

Dredge them in flour. 

Deep fry them on medium low flame till crisp and golden.
                             

Perfectly fried crispy wings
For The Honey Glaze

In a small sauce pan add all the given ingredients and cook till it comes to a boil. Cool and serve it along with the chicken wings.

For The Potato Baskets

Grate the potato and place them in water for an hour. Wash it in fresh water twice. Then squeeze out all the water. Add cornflour and salt to taste. Mix well. 

Take two tea strainers. Press a ball of grated potato mix on to one strainer, make a thick baskets by pressing it on the walls of the strainer. 

Deep fry on medium high flame till golden.  

Dip each wing in the sauce.

Serve the chicken wings in potato baskets.
Labels : Foodie Extravaganza Party,  Chicken Wings, Honey, Potato, Starters, Chicken, Deep Fried

Since September is National Honey month for Food Extravaganza Party our Host Rebekah Rose Hills of Making Miracles / http://rebekahrose.blogspot.com asked us to "Bake / cook / grill a dish that utilizes honey, and showcases this deliciously sticky natural sweetener "  

• Honey Chicken Wings In Potato Baskets by Sneha's Recipe
• Honey Roasted Figs by Palatable Pastime
• Honey Soy Baked Chicken Thighs by Making Miracles
• Hot Honey Chicken Wings by Karen's Kitchen Stories
• Mustard Honey Buttered Carrots by Food Lust People Love
• Sticky Soy Spare Ribs by Culinary Adventures with Camilla