Chicken At It’s Best

God was in a very good mood when he gave whoever invented it the idea! I mean, it’s crunchy, juicy, greasy, salty…everything that is delicious and good in the world.

As much as I love fried chicken, I can’t get enough.

Extra Crispy Spicy Fried Chicken I found a billion different blogger recipes I wanted to try but I decided on this Extra Crispy Spicy Fried Chicken because it was created based on Popeye’s Chicken and you just can’t go wrong with that. It’s my favorite of the two big fried chicken fast food chains.

As for the Delta Sauce, the only thing that comes to mind is…. OMG!!!

This chicken is everything the name promises. Unbelievably crispy with a kick of spice. Because it’s soaked in buttermilk it becomes incredibly juicy.

Whenever I need a crispy, fried indulgence this is exactly what will pop into my head and cook up on my stove!

Extra-Crispy Spicy Fried Chicken

For the chicken:
3 eggs
⅓ cup water
About 1 cup hot red pepper sauce
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2½-pound) chicken, cut into pieces
Peanut Oil, for frying

For the Delta Sauce:
½ cup mayonnaise
1 tablespoon lemon juice
¼ cup vegetable oil
¼ cup chili sauce
¼ cup ketchup
½ teaspoon paprika
½ teaspoon pepper
1 teaspoon onion powder
½ teaspoon prepared mustard
1 teaspoon Worcestershire sauce
2-3 dashes hot pepper sauce
1 clove garlic, minced

For the chicken:
Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
Heat oil in deep fryer or deep pan to 350. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.
For the Delta sauce:
Combine all ingredients in a small bowl. Chill in the refrigerator for one hour before serving.

Can’t Get Enough Korean!

Dak Bulgogi (Korean BBQ Chicken)
Chicken bulgogi

If you like sweet and savory bulgogi flavor but don’t like red meat, this one’s for you! Bulgogi is a marinated meat dish made with thin slices of beef. Dak bulgogi is a variation made with chicken. Dak means chicken.

For this chicken bulgogi recipe, I added a bit of lemon flavor. It certainly gives the dish a tasty spark!

I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. The bite size chicken pieces marinate and cook quickly, making this dish a good option for a weeknight meal.

If you want to use this recipe for outdoor grilling, cut the chicken into larger pieces and marinate longer. Double (or triple) the recipe as needed.

You can enjoy the chicken in lettuce wraps with a dollop of ssamjang or doenjang (soybean paste). It will be equally delicious simply served with your choice of salad or a side dish, such as sigeumchi (spinach) namul or watercress namul, along with a bowl of rice. Enjoy!

1 pound boneless chicken thigh and/or breast.

Marinade

3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
1 tablespoon honey (or 1-1/3 more tablespoons brown sugar)
1 tablespoon rice wine (or mirin or white wine)
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon sesame oil
pinch black pepper
1/2 teaspoon sesame seeds

Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).
Mix the marinade ingredients in a bowl until the sugar has dissolved.
Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)

Let’s Go To Korea For Some Chicken!

Here’s another Korean BBQ option for your summer grilling! This spicy chicken bulgogi recipe is so flavorful, and I am confident that it will become one of your grill favorites. Not a spicy lover? Not to worry! I already have a mild version of this chicken bulgogi recipe, which, by the way, is one of the most popular recipes on my blog.

The dark meat stands up better to the bold marinade in this recipe. Boneless thigh meat is my favorite chicken part for grilling. Its open, flat surface works well for marinating and grilling. In Korea, deboned drumstick meat is also popular for similar dishes. Keeping the skin is a matter of personal preference.

As a sweetener for the marinade, I used Korean plum syrup called maesil chung in addition to honey and sugar. It adds a bit of acidity and fruity sweetness to the dish. Other options are pineapple juice or lemon juice with a bit more sugar. Grated apple works well too. The marinade can be made 2 to 3 days in advance. Marinate the chicken overnight for best results.

For the marinade
3 tablespoons Korean red chili pepper flakes
1 tablespoon sugar
3 tablespoons soy sauce
2 tablespoons rice wine (or white wine)
2 tablespoons Korean red chili pepper paste
2 tablespoons honey (or 3 tablespoons corn syrup)
2 to 3 tablespoons pineapple juice or grated apple
1 tablespoon sesame oil
1/4 medium onion, grated (about 1/4 cup)
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 teaspoon salt
pepper to taste

For the garnish
2 tablespoons chopped scallions for garnish
1 teaspoon sesame seeds for garnish

Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.
spicy Korean grilled chicken
Combine the marinade ingredients in a bowl and mix well.
Spicy Korean grilled chicken
Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.
Spicy Korean grilled chicken
Preheat a lightly oiled grill over medium high heat. When hot, add the chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken indoor on a grill pan or in a skillet.
Korean grilled spicy chicken

Chef’s note: Grill some vegetables such as onion, zucchini, and/or mushrooms. Simply cut up, toss with some sesame oil and sprinkle with salt and pepper before grilling. You will have an easy side dish to serve with the meat.

Wild and Spicy Chicken

Hey everyone! Let’s get wild and spicy with the chicken tonight for dinner!
Now, when I say wild, I’m talking about cooking the chicken in a way that is far beyond the normal way of cooking that bird.
There’s three things that I enjoy eating. Chicken, spicy foods and chocolate. Tonight, I’m going to take all three and put them together.
Are you ready?
Yes? Well then let’s get wild and spicy with chocolate and chicken.

Spicy Chocolate Chicken

2 tablespoons extra-virgin olive oil
4 ounces bacon, diced
One 3-pound chicken, cut into 8 pieces
1 1/2 teaspoons salt
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 serrano chile, stemmed and halved
2 tablespoons tomato paste
1/2 teaspoon allspice
1 teaspoon pimenton (smoked paprika)
1 1/2 cups red wine
1/2 cup low-sodium chicken broth
1 1/2 ounces baking chocolate, chopped
2 tablespoons butter, room temperature
2 teaspoons agave nectar
1 cup frozen peas, thawed

Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon.
Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon. Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through.
Remove the chicken to a platter to rest. Meanwhile, whisk the butter and agave nectar into the sauce. Stir in the peas, then spoon the stew over the chicken pieces.

Love Is In the Air!

Who needs reservations? Instead of going out and bearing long lines, crowded venues, and cold food with the masses on Valentine’s Day, enjoy a restaurant-quality, romantic dinner for two in the comfort of your own home. You will not be missing out on anything with these romantic dinner ideas, straight from the loving arms of Chef Hank’s kitchen. These Valentine’s Day dinner recipes for two are worthy of the romantic occasion. Whip up a prime cut of flank steak that’s even juicer than its steakhouse counterpart, or try your hand at a tender stuffed chicken recipe that’s pretty as a picture. Celebrate the romantic dinner with a creamy and decadent chicken risotto, or indulge in rich fettuccine covered in buttery al burro sauce. So go ahead, splurge on that bottle of Barolo that would cost triple its price at a restaurant. Enjoy these romantic dinner for two from the cozy comfort of your own dining room. Save room for dessert!

Cast-Iron Cowboy Steak Recipe

This is the best way to cook a thick, juicy bone-in steak restaurant-style without smoking up the house. Use your grill to heat the cast-iron skillet; the skillet surface area promotes a more assertive flavor and better sear than grill grates, yielding a steak with the proper steak house crust.
This is the best way to cook a thick, juicy bone-in steak restaurant-style without smoking up the house. Use your grill to heat the cast-iron skillet; the skillet surface area promotes a more assertive flavor and better sear than grill grates, yielding a steak with the proper steak house crust.

Kosher salt and freshly ground black pepper
1 (1 1/2- to 2-lb.) bone-in rib-eye or porterhouse steak (about 2 inches thick)
1 tablespoon vegetable oil
3 tablespoons butter
8 fresh herb sprigs (such as thyme, rosemary, and oregano)
3 garlic cloves, peeled and smashed

Preheat grill to 400 to 450 (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.
Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (I recommend an internal temperature of 120 to 125 for medium-rare; temperature will rise as steak rests.)
Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.

Flank Steak and Cucumber Salad

This steak recipe shows off Asian flavors with chili paste, lime, soy sauce, and sesame oil.
Start on the Quick-Pickled Cukes first, so they soak in flavor.

1 (1 to 1 1/2 lb.) flank steak
1 tablespoon olive oil
Kosher salt and pepper
1 tablespoon dark sesame oil
2 garlic cloves, minced
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons fresh lime juice
2 tablespoons Asian chili paste
1 teaspoon cornstarch
Quick-Pickled Cukes

Preheat grill to 350 to 400 (medium-high) heat. Rub steak with olive oil and desired amount of salt and pepper. Let stand 10 minutes. Grill, covered, 5 minutes on each side or to desired doneness. Let stand 10 minutes.
Meanwhile, sauté garlic in hot sesame oil in a saucepan over medium heat 1 minute. Stir in soy sauce, next 3 ingredients, and 1/4 cup water; bring to a boil. Whisk together cornstarch and 1 tsp. water, and stir into soy sauce mixture. Bring to a boil; boil, stirring often, 1 minute.
Cut steak across the grain into thin strips. Arrange Quick-Pickled Cukes on a platter, and top with sliced steak and sauce.

Pan-Grilled Chicken with Fresh Plum Salsa

Sweet and spicy Pan-Grilled Chicken with Fresh Plum Salsa starts with fast-cooking chicken cutlets, giving you a leg up on dinner—it’s ready in 26 minutes. The best part? It’s pretty enough to serve at any occasion.

1 cup chopped ripe plums (about 2 plums)
1 small jalapeno pepper, seeded and diced
2 tablespoons chopped fresh basil
2 tablespoons chopped red onion
2 teaspoons fresh lime juice
3/4 teaspoon salt, divided
2 tablespoons brown sugar
1/2 teaspoon ground cumin
4 (4-oz.) chicken breast cutlets
2 teaspoons olive oil

Stir together plums, next 4 ingredients, and 1/4 tsp. salt in a medium bowl.
Stir together brown sugar, cumin, and remaining 1/2 tsp. salt in a small bowl. Rub chicken with brown sugar mixture.
Cook chicken in hot oil in a grill pan or nonstick skillet over medium heat 3 minutes on each side or until done. Serve with plum mixture.

Baked Chicken Roulade

Baked Chicken Roulade is fancy enough for a special occasion.

4 skinned and boned chicken breasts (about 1 1/2 lb.)
1/2 teaspoon pepper
1/4 teaspoon salt
1 (5-oz.) package baby spinach
4 garlic cloves, minced and divided
2 teaspoons olive oil
12 fresh thin asparagus spears (about 1 lb.)
Wooden picks
5 tablespoons butter, divided
2 tablespoons olive oil
1 tablespoon all-purpose flour
2 tablespoons dry white wine
3/4 cup chicken broth
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons drained capers

Preheat oven to 425. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
Sauté spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425 for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken. Serve immediately.

Chicken Risotto with Spring Vegetables

Make a main dish meal of rice by adding chicken, asparagus, zucchini, herbs and cheese to a a creamy risotto.

4 cups chicken broth
1/2 pound fresh asparagus spears
3/4 pound skinned and boned chicken breasts, cut into 1-inch strips
1/2 teaspoon herbes de Provence
1 1/4 teaspoons salt, divided
3 tablespoons butter, divided
2 tablespoons olive oil, divided
2 medium zucchini, thinly sliced into half moons
1 medium onion, finely chopped
2 1/2 cups uncooked Arborio rice (short-grain)
1 cup dry white wine
1 cup freshly grated Parmesan cheese
1/2 cup freshly grated fontina cheese
1/4 cup chopped fresh parsley
1/2 teaspoon pepper
Garnish: Parmesan cheese

Bring chicken broth and 4 cups water to a simmer in a large saucepan over low heat. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.
Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken; cover and keep warm.
Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender. Remove vegetables; cover and keep warm.
Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)
Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately.

Shrimp Destin Linguine

For a little kick, add a pinch of dried crushed red pepper just before serving.

1 1/2 pounds unpeeled, large raw shrimp (21-25 count)
1 (9-oz.) package refrigerated linguine
1/4 cup butter
1/4 cup olive oil
1/4 cup chopped green onions
2 garlic cloves, minced
1 tablespoon dry white wine
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley

Peel shrimp, leaving tails on, if desired. Devein, if desired.
Prepare pasta according to package directions.
Meanwhile, melt butter with oil in a large skillet over medium-high heat; add green onions and garlic, and sauté 4 to 5 minutes or until onions are tender. Add shrimp, wine, and next 3 ingredients. Cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill and parsley. Remove shrimp with a slotted spoon, reserving sauce in skillet.
Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.

Fettuccine-and-Asparagus al Burro

Al burro means “buttered.” This simple sauce is a more authentic version of today’s popular Alfredo, which calls for whipping cream. Buy a high-quality cheese—it makes a difference.

1 pound fresh thin asparagus
4 to 6 oz. thick pancetta slices, diced
1 (9-oz.) package refrigerated fettuccine
2 tablespoons butter, at room temperature
3 tablespoons extra virgin olive oil
1/2 cup freshly shredded Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Toppings: shaved Parmesan cheese, freshly ground pepper

Snap off and discard tough ends of asparagus. Cut diagonally into 1 1/2-inch pieces.
Sauté pancetta in a large skillet over medium heat 5 minutes or until crisp; remove from skillet.
Cook fettuccine and asparagus in boiling salted water to cover 2 to 3 minutes. Drain, reserving 1/4 cup pasta water.
Melt butter with oil in skillet over medium heat; add hot cooked pasta and asparagus, cheese, and next 3 ingredients. Toss to coat, adding enough reserved pasta water to make a glossy sauce. Remove from heat; sprinkle with pancetta. Serve immediately with desired toppings.

Grilled Chicken and New Potatoes

Use a foil packet as a fuss-free cooking vessel for the leeks and potatoes (or any vegetable).

1 medium leek
1 1/2 pounds small new potatoes, halved
2 tablespoons crushed red pepper-and-garlic seasoning, divided
4 tablespoons olive oil, divided
1 1/2 teaspoons table salt, divided
1 1/2 pounds chicken breast tenders
2 tablespoons fresh lemon juice, divided
2 bunches green onions

Preheat grill to 350 to 400 (medium-high) heat. Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Cut into thin slices.
Toss together leek, potatoes, 1 Tbsp. garlic seasoning, 3 Tbsp. olive oil, and 1 tsp. salt.
Divide leek mixture among 2 large pieces of heavy-duty aluminum foil. Bring foil sides up over mixture; double fold top and sides to seal, making packets.
Grill foil packets, covered with grill lid, 12 minutes.
Meanwhile, toss together chicken, 1 Tbsp. lemon juice, and remaining 1 Tbsp. garlic seasoning, 1 Tbsp. olive oil, and 1/2 tsp. salt.
Shake foil packets, using tongs, and return to grill. At the same time, grill chicken, covered with grill lid, 5 minutes; turn chicken. Place green onions on grill, and grill chicken, onions, and foil packets 4 to 5 minutes or until chicken is done.
Open foil packets carefully, using tongs. Arrange grilled vegetables, chicken, and green onions on a serving plate. Drizzle with remaining 1 Tbsp. lemon juice.

Italian Fried Chicken

I have shared many recipes, for Fried Chicken from all over the world. Now, I’m about to share with you a recipe from my Nan’s own. Italian Fried Chicken.

Italian Fried Chicken, one of my family’s favorite dinners. If you are looking for something quick and easy and so good, then this is it. No need for any heavy bread covered chicken, just a few spices and pan frying!

What a wonderful Saturday I am spending with my soon to be wife Wanda Rima. I try to take her on trips around the world with my cooking various cuisines. Sometimes I take her to the orient as well as to the European countries. Especially to my ancestor’s country, Italy!

Ahhh but one thing I love about Italy is that Italians love to stop two or three times during their walk for a cold drink or better yet a gelato. And gelato I love.

It is not a big secret that besides gelato I absolutely love pasta, but I have to admit there are some meat dishes that I enjoy making and eating more than pasta and this Italian Fried Chicken is one of them.
Fast, easy, made with Olive oil and some of the best fresh spices, your family will love it.

Buon Appetito!

Italian fried chicken

Italian Fried Chicken,a delicious moist and tender chicken dish. Made with fresh Italian spices, fast and easy, the perfect weeknight recipe.

4 chicken legs
1 1/2 teaspoons oregano
pinch of thyme
3/4 teaspoon salt
3 sprigs rosemary (remove the leaves)
1 clove garlic chopped
2 tablespoons olive oil
1 cup water

In a medium- sized frying pan add 2 tablespoons olive oil, add the chicken legs, sprinkle with half of the following ingredients oregano, thyme, salt, rosemary leaves and chopped garlic turn the legs and sprinkle with the other half of the above ingredients. Add the water and cover cook on high heat till boiling then lower heat to low to medium for approximately 30-40 minutes (check occasionally), check for doneness after 30 minutes, if cooked remove cover raise the heat and cook till water has evaporated. Turning to brown on both sides. Serve immediately. Enjoy!

You Say That Your Hot Wings Are Hot? I Don’t Think So.

Hot Wings, Buffalo Wings, whatever name they are given. The people that makes them claim that there’s are the hottest. Yeah right as I bite into one, tears running down my cheeks, sweat pouring from places that I never knew had sweat glands. But my pride prevents me from admitting that they won, instead it sends me on a quest to make mine the hottest of them all.
So you think you make the hottest hot wings huh? Well then think again, for I’m about to unleash the burning of a lifetime. There are many techniques and secrets to making these little balls of fire.
I have developed a couple of recipes, that is almost guaranteed to give you the bragging rights amongst your friends and family. But I will not be held responsible for any damages to egos, tastebuds, or sweats from places where there weren’t any sweat glands before. You are on your own.

Suicidal Wings

One part to three parts hot sauce and one part Tabasco.
Wash and remove tips from the wings, separate wings. Allow wings to dry on a rack overnight in the fridge to let blood and water drain out of the wings.
Deep fry the wings until thoroughly done and golden brown. Hold cooked wings in the oven if necessary, until all the wings are done.
Combine butter, hot sauce and Tabasco until thoroughly mixed. Toss wings in sauce to coat well. Serve with celery and ranch dressing.

Hot Wings From Hell

6 serano peppers
6 red chili peppers
10 jalapeño peppers
2 c. White wine
1 bottle Tabasco
10 tbsp. Cayenne pepper
10 tbsp. Durkee red-hot sauce
1 tbsp. Salt
1 tbsp. Pepper
1/2 c. Vinegar

In a blender, carefully puree the peppers, wine, vinegar and all spices. Put puree in a bowl and marinate the wings in the fridge for five days. After five days, remove the wings and broil them until thoroughly cooked, about 15 minutes.
Take the marinade and pour it into a saucepan, place on stove. Add 1/4 cup sugar and heat to a boil. Reduce heat and cook until thick. Pour over wings and re-broil for 5 minutes.
Serve with soda water for maximum heat effect, but keep plenty of ice water handy.

Not Just Any Fried Chicken!

I know, I know. I’ve heard it many times before, fried chicken is just fried chicken. But, I’m here to tell you that it isn’t. Korea never was into fried chicken, until the American businesses made their debut on the peninsula and introduced fast food in 2006.

Now I’ve done a lot of fried chicken and I have to tell you that the technique that I’m about to tell you will change your view. Trust me.

Korean Fried Chicken

Whenever I fry food, I typically try to stay true to some of the basic batter ingredients. Whether that is a standard dredge when making a Wisconsin beer battered fish fry, or even frying chicken for a Sunday dinner. There are, however, plenty of times when I experiment with creating a really crunchy exterior while maintaining a succulent interior. Sometimes that is not easy. This was not one of those times. This fried chicken was a homerun, and everyone really loved the fried chicken.

If you have never had Korean style fried chicken, it’s a must . Not only do you get a great crunchy exterior, but you get some really great flavors embedded in the chicken from the marinade, and a nice sauce that is glazed on the exterior. In a nutshell, it’s pretty awesome.

Ingredients for the marinade:

8 chicken thighs, boneless, skinless, cut into chunks

4 chicken drumsticks, skinless

1 medium onion, grated

4 cloves of garlic, minced

1 tsp. salt

½ tsp. cracked black pepper

Ingredients for the batter:

½ c. flour

¾ c. cornstarch

½ tsp. baking powder

½ tsp. salt

½ tsp. cracked black pepper

1 tsp. sugar

1 c. ice cold water

Ingredients for the sauce:

6 tbsp. ketchup

1 tbsp. chili flakes

2 tbsp. honey

1 pinch of salt

½ tsp. black pepper

1 lemon, juiced

2 cloves of garlic, minced

1 green onion, chopped

Kimchi, optional

Sounds like a lot, but it’s not. Start by getting your marinade together. When grating the onion, you will get some of the moisture from the onion, which will help marinate the chicken. Place everything in a sealable plastic bag, give a good mix, and let marinate for at least 4 hours, if not, overnight.

You can make the sauce ahead of time if you want. Add everything to a saucepan and cook on medium low heat for about 15 minutes, stirring along the way. Remove from the heat, let cool.

When you are about ready to fry the chicken, take the chicken out of the refrigerator, and let it come to room temperature. You can do this while bringing some oil in a pot up to temperature. Add enough canola oil in a pot, about 3 inches deep. Bring this up to 350. This will take about 20 minutes to heat up, depending on your stove.

Make your batter. Mix your everything but the ice cold water in a mixing bowl. Slowly begin powering in the water, and whisking along the way. You will basically end up with a fairly thick batter. Just make sure it is nice a smooth and no lumps remain.

When the oil is heated, pour off any access liquid from the marinade into the sink and discard. Take a few pieces of the chicken out, and dip them into the batter, making sure to thoroughly coat each piece. Gently lay them into the oil, slowly, then let them submerge. Cook these for about 8 minutes, or until a nice golden