Cooking - Sweet sour spicy sticky chicken wings

1. Intro: Hello dear friends. Good afternoon. Such a beautiful, beautiful afternoon. Today, I would like to share with you my recipe for sweet, sour, spicy, sticky chicken wings. And in this video, you will see the whole process of the preparation. It's a relatively simple, but the most important is that you will have a center of freedom of creating your own flavor. I may eat barbecue in mainland to me, so may eat just to your special family recipe. But the main principle, I will use it actually producing you boil the chicken, it, boil the chicken wing and then reduce it. So that's about it. Enjoy the class. Thank you and sticky. Thank you. But not both. 2. Boil the chicken wings: Okay, hello, dear friends. So first, let's get the chicken ready. So we cut it and put into the pot and clean it a little bit. Altogether. I have four pounds of chicken wings. There are some here. We want to let's boil them altogether. I'm not coming up the last one. So altogether these top five pounds of cheap. And we will clean it. We will raise it and clean it a little bit. We've got five pumps. I'll put chicken wing, party, chicken path, he wins. We rinse it a little bit. Then we fill it and let the water cover it up. Okay. That should be it. Take a look. So it covers it up. Now we put some ******, salt, pepper, ginger, onion. You can make it more complicated putting different ******. But the purpose of it is to build up a base to let the fact from the chicken wing get out, dissolve a little bit, melt and put on top of it. And we scream it. And then we will cook the chicken wing. Okay. So we first to boil, turn the fire. She put on the fire does not have to be completely the hottest, the strongest fire. And let it medium, medium, medium is good. And that we prepare some ginger and onions. And I like to just enjoy putting ginger. So I cut into, since allies, Julianne. Okay. The sinner you cut it, the more refined your cat it, the more flavor it will come out. Protein and onion. We can just very chunky cut it. This path does not look so good. So we just put some onion. Now, let's take a look. Here. We will put salt. I use sea salt. Take a look at this gray sea salt. Salt does not have to be sea salt. Salt as long as it is as long as it is salty, pepper, pepper. And I have some. And it gives a very unique exotic flavor. Oh, this one does not have that commons and mustard seed. Oh, we're all finished. So if we finished, it's okay. And mostly you need salt, little bit of pepper to get a tool to prime the chicken wing a little bit. So we cover it up, let it cook. Something like half an hour in medium two slow fire. When did you start to boil? In about 10 min. It will start to boil, put into slow fire, simmer for another 10 min. In total, no more than 30 min is sufficient. Stop the fire, let it cool down. Then we can do the final part, the final touch, which is stir-fry it to make it caramelized, to make the flavor and taste, getting me. So for now, we do not have much to do. Let it cook. 3. Brown the chicken wings : Okay, Hello the year friends. Now, let's take a look. This is when the soup is already cold. So it took me around 2 h, I'm saying let it totally cold. Of course, it is not a necessary completely cold. But the longer time to put into the soup, the more flavor The chicken wings will have. So do not worry if you are in a rush just to use the chicken wing right away. When you boil it, make sure it is cooked through something like five to 10 min, something related to cook through and let it cool down. You feel forget, or if you have other things overnight, soak into the water, will be even better. Okay, Now, I will turn on the fire. So at this time, I am preparing, so I put the fire a little bit slow so that I have enough time. I am not in a rush. So I make it simple. I will use ginger and not a lot of onion needed just a little bit. So first, I put some ginger slacks. Are you seeing what I am doing? Good. That sufficient. Very seen Ginger. Okay. Genders, red, put it in the pot. And I personally prefer not to turn on a protein the, all you at this time. If I put the oil, it will splash too much. So I will cut the onion, also. See the onium cutting. So the shape of the onion is not so important because eventually it will all get lost its shape. Let's see. I turn the fire a little bit stronger. It starts to heat up. Now, I will put a little bit of cooking or you just a little bit. Now, I want you to take a better look. Now, I zoom in. On the, on the other side you can see the part I made. I made many through to experiment and try different things. And each of these, I make it a little bit different. As I cook it, I will explain it. Some use black vinegar, some use red vinegar, some use white vinegar. The taste is different and the flavor is different. Now it's time to say hello. Ladies, to say hello. A little bit of salt. Hello. Little bit cumin seed. Little bit of mustard seed. Oh, I have finished. It's not that important. So you will have use it. If you do know. It's not a big deal. And pepper. And that is now you can see it's starting to get a little bit too brown. Bag. Yes, a little bit brown, but not too much. This is a perfect or look at it. The more I look at it, the more I want to eat it. Now, I will try to do it with one shot without without stopping the video. Okay? So now I will turn the fire very slow. Otherwise, it will splash a little bit too much. Take up the chicken wing. One. How many do we have? 2345. We have 1010 of them. That's good. That's good. So we put this one coverage that it brought that in brown. You can, at this time, there is water in it from the chicken. So you can use a little bit stronger file located. Yes, I can use some stronger fire. Give it some two or 3 min to dry it. When the chicken, the water is evaporated and because of the heat, the water is consumed, the chickens getting dry it, right? This time we start with protein source. The chicken needs to dry. The chicken wing use dry. It needs water, sorry for the noise. It needs water it will consume or the source and the source flavor, we'll get into it. So I have used up a little bit too much of the chicken, chicken wing. So if you have a more chicken wings, make it to 20 chicken wings, 40 chicken wings, make it one time. A bigger part. It will be more energy efficient, effective, and the flavor will be better. Return to fire a bit slow, stronger. Okay? If you have too much for you, you can always take it off. I take out and it'll be good. It starts to blow. The water is evaporating. And at this time, I will prepare my source. 4. Cooking and reducing sauce: Okay, If you have too much for you, you can always take it out. I take out a little bit. It starts to blow. The water is evaporating. And this time I will prepare my source. Look at it. It starts to be male lives. Kara. A little bit. It's getting dried, a little bit brown, the crispy. This is the perfect timing. Now I start to slow down the fire and put in the mirror. In. These particular mirroring is Equator sweet, like sugar water. So I do not need a lot of sugar in it. But still, I want to put some plum jam. This is the plum jam from our backyard tree. I will put a one. So we put a one, generates a spoon for a plum jam, is a little bit sweet, a little bit solved, quite sweet, quite sweet, a little bit of a sour. So this week yet, and vinegar, I use red vinegar. Good. We get sweetness. We get to soreness. And now I put the spice, spiciness. Use Gerasa source. One spoon for offered. I know this is ones. And I will use some light soya sauce to tablespoon of light soils. She won. Two. Good. This way, we can get the fire strong and lead to it. There are a lot of water and we need to reduce this water until this water become a sticky cold, a sticky coating onto the chicken wheat. So let it cook, cover it up. Usually I use slow fire. Mediums slope a little bit slower than these. Cold it for around five to 10 min. You can decide how much you want, how long you want. And you can put some water or put some stock if you want to have more flavor. This way is already good enough. So I will just let it slowly reduce until it gets into these sticky stage. 3 min. Let's go. Okay, hello dear friends. This is 2 min later. Let's take a look. Look at it. Wow, look at it. So I will reduce it further. And then let's see this rule. Look at it. This is 1 min later and the water is all reduced. Oh, that looks so good. So I will put the last drop of water. You can put water, sorry for the noise. You can put water or cooking wine. Have so much flavor. I will just put, put some water. Have a strong reduction. The last time I double-click located. So as long as you have more turn net integral not get burned. When the water is evaporated, it will get burned. Now, we are almost done. Coverage. Slowest fire, very slow fire. And we will prepare the prepare one piece of duty for onion. It smells so good. Take it out. You can stop the fire. Line. Drops. Source. Oh, group, group. Oh, sorry. Not the deep though. Look at E. It is sweet, sour, spicy and a sticky. Thank you. Bye. Now. 5. Summary: Okay, now let's take a look. This is the sweet, sour, spicy, sticky chicken wing. Look at it. Look at it. Been apathy. Okay, with this, we have come to the end of our class. And I hope this is an inspiration for you. And you can create something of your own taste, of your own preference. Pollster some pictures and I saw, look forward to your own special recipe, special dish to impress everyone. Bye bye friends. I love you. I really do. Do, do, do, do, do, do, do. But napa TI, DO.