Sweet Spicy Garlicky Wings and air-fried potato slices

-


I salivate over chicken wings sold everywhere online lately but I always end up not liking the sauce or powdered flavorings. Worse, the chicken is overcooked so that it's dry. Chicken wings cook easily as compared to thick drumstick cut. The secret is to just deep fry it in a hot cooking oil for 3 to 4 minutes to achieve consistensy as to doneness.  

1 kilo chicken wings
2 cups Whole wheat flour
1 cup Starch 
Salt and pepper water
3 eggs
Cold Water
Canola oil

Clean the chicken wings and cut between the first fold to separate the bigger fleshy part and the smaller bony part. 

In a deep bowl, mix flour and starch plus the salt and pepper. Make a well and add the eggs and the water. Adjust water by adding little by little until the batter is not thick and not watery. Add the chicken to the batter. 

In a deep pot, add a big amount of oil that would cover the chicken when placed for frying. Let the oil get hot. To test, sprinkle some salt. If it sizzles good, it's ready. Add the battered chicken one at a time and make sure they're not crowded. Fry for 3 minutes. If the chicken floats a bit, that's a signal that it is done. Add 1 minute for the thicker chicken portion. Repeat until all is done. 

For the sauce:
2 cups tomato ketchup
3 T apple cider vinegar
3T brown sugar
1/2 cup water
3 T hoisin sauce
6 T chili garlic sauce
3 T minced toasted garlic
Dashes of Pepper 

Mix all ingredients in a bowl. 
Add cooked battered chicken in the mixed sauce, one at a time. Repeat until all is covered. Serve hot.



Air fried potato slices

8 pcs medium potatoes
Cold water
Salt and pepper (optional)

Set airfryer to 200c at 5min preheating. 
Brush the soil off unpeeled potatoes. Wash thoroughly. Slice pototoes to desired sizes. Mine is as thick as about 3 pieces of french fries. 
Add more time about 25 minutes to cook the potatoes, sprinkles with salt and pepper if desired. It's done and ready to serve.

Note: Adjust time according to thickness of slices like if it's a wedge, make it 30 min or if it's french fries thick, make ot 15 only. 

Bon Appetit!!!




Comments

Post a Comment

Popular posts from this blog

Do you still remember how Sarali or Sirali taste?

-
Image
This "Sarali" is a childhood fruit for everyone who grew up in the Visayan area of the Philippines. Also known as  Flacourtia jangomas or Indian Plum or coffee plum, Sarali is best enjoyed by pressing one fruit between one's palm, move it in circular motion until tender, and pop the soft flesh quickly in one's mouth save the seeds. Just like apple, this fruit oxidizes quickly and thus, gets dark brown easily. It can give one's teeth a nasty brown shade. Sour with a hint of sweet, this is a must-try fruit. I believe, the fruit has an economic value just like sarguellas and lanzones. *** *** *** ***  Related readings:  Possible Treatment of Diabetes http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2959214/ Anti bacterial property:  http://www.ijplsjournal.com/issues%20PDF%20files/july2011/1.pdf
Read more

Linabog nga Bisaya nga Manok

-
Image
When I searched for Linabog in th web, I can see entries on Linabog but using a different souring agent and usually the fish called "pagi" is used. Also, they attribute Linabog to the Cebuanos and there is one video which explained that the word means "throw away" because the parts used in the dish are parts which are usually to be thrown away, like the bony "pagi." Meanwhile, there is also a "kinunot" way of cooking which means "hinimay" or flaked for the Luzon. The name was also coined for leftover parts of fish or chicken. In Hiligaynon, the word "labog" means forcefully thrown away.  This surprised me because when I was small, I heard from my father and his friends about this linabog and they used the leaves of labog plant. So I grew up having some idea of what linabog cooking means and definitely, the Cebuanos' definition of Linabog dish is far from my Ilonggo definition. And yes, Ilonggos ...
Read more

TIKUM KADLUM (The Enchanted Dog, The First of the Ten Epics of Panay Bukidnon)

-
Image
At the house. One day, Bulawanon engaged the help of Tikum Kadlum, a hunting dog with the gift of sensing the spirits, in cooking rice for his husband Paiburong and his brother Dumaraog who will be going hunting. When the rice was cooked, the brothers ate fast. Then, while Bulawanon packed the betel nut for her husband, Paiburong and Dumaraog dressed themselves, with Dumaraog suggesting they match their sashes and belts, since he is his brother's loyal protector. To complete their hunting preparations, the two brought out their long-bladed sharp knives, shields, spears, and lances from their gold chest and wall hanger. When everything is set, Paiburong bade goodbye to his wife, Bulawanon, who reminded her husband to be careful as he might meet in the forest one named Makabagting, who is accompanied by a man-eating woman called Muwa. Makabagting is a nobleman and a warrior who is widely known as having tasted human flesh. Paiburong went out of his house, and he heard a sound. It...
Read more