Tag Archives: chicken

Lau Chicken Wings

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Chicken wings can be succulent, tender, crispy perfection. But if you have them often enough, you’re also guaranteed to come across dry, tough chicken jerky masquerading as wings. (Or worse, undercooked wings that make you take note of where the restroom is.)

Is there a way to guarantee success? Guarantee is too strong a word, but let’s say we have a few tricks to greatly, significantly, grandly increase your chances of success when frying chicken wings at home!

Help the wings cook evenly with a few smart incisions. Make two cuts across the flats, and jab twice into the thickest part of the drumettes. This will help the heat (and the flavor!) penetrate the wings better and reduce the chance of undercooking.

Dry chicken is a result of overcooking the chicken, so you need to keep an eye on your oil temperature. Don’t be afraid to adjust the heat if you need to help the oil get hotter or to cool it down.

Do an initial fry at 300°F to get the chicken wings cooked through, then take them out. Do a second fry at 350°F to get the crust nice and crispy. Done!

CLICK THE CONTINUE READING LINK FOR THE RECIPE

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Fried Chicken Tenders

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Whether you use a cast iron skillet or a deep-fat fryer, you can’t beat the classic taste of crispy Fried Chicken Tenders! These Spicy Chicken Tenders are ridiculously delicious! Strips of tender chicken marinated in buttermilk and hot sauce, then deep fried twice for extra crispiness.

One of the key ingredients in the dredging mix is baking powder. When this hits the oil it causes a reaction, which in turn causes lots of tiny bubbles. This is what gives you that crispy, airy batter!

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Balsamic Chicken Marinade

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This balsamic chicken marinade elevates chicken to a whole new level of YUM! It’s seeping with complex savory, tangy, slightly sweet, herbilicious notes. The marinade is made with balsamic vinegar, lemon juice, honey, Dijon mustard, Italian herbs and seasonings that inject the chicken with loads of effortless flavor. And the best part of this balsamic chicken marinade? It does ALL THE work! Come dinner time, just cook the chicken (grill, oven and stove methods included) and serve with your favorite sides like mashed potatoes and roasted asparagus or in salads, wraps, pasta, or sandwiches.

Balsamic is one of my favorite ingredients to use in chicken marinades! I’ve used it in my Greek chicken and Bruschetta chicken for its fruity tang, mellow tartness and rich, complex sweetness. Today, however, I’m excited to bring you this balsamic chicken marinade dedicated ALL to glorious balsamic. It creates chicken dripping with so much intoxicating flavor you will be obsessed. It’s savory, fruity, juicy, tender and goes with practically everything!

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YOTE Chicken Wings

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Years of Trail and Error. I love chicken wings, in particular I love buffalo wings. I have been working on my chicken wing recipe for about 25 years. I have culled inspiration from the likes of Alton Brown, Interstate BBQ in Memphis, Bubbalou’s Bodacious BBQ in Central Florida, and Food Network. My process, sauce, seasonings, preparation and blue cheese dipping sauce are brought together after many years of taking an inspiring recipe and working on it for the home kitchen with common ingredients.

The first undertaking was the sauce. Once I had the correct mix of ingredients, I made very little changes. The Process of the cook is what has changed many times over the years and I settled for a twice fry method that cannot be matched. I have been told from house guests that my wings are the absolute best they have had and I should open a restaurant with this recipe. That’s all fine and good, but I believe food and in particular taste can be a very subjective thing. Cooking buffalo wings is a fairly simple process but cooking buffalo wings that a vast majority of people that love them, can be a challenge.

Today I publish the soup to nuts procedure for the best chicken wings that you could possibly come up, bar none. What follows are the ingredient lists for the various sauces and seasonings….

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