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10/08/2026

Buffalo sauce

🌢️ Garlic Chili OilYield: Approximately 350 mlIngredients* Neutral Oil (Canola, Sunflower, or Peanut Oil) – 300 ml* Drie...
10/08/2026

🌢️ Garlic Chili Oil

Yield: Approximately 350 ml

Ingredients

* Neutral Oil (Canola, Sunflower, or Peanut Oil) – 300 ml
* Dried Red Chili Flakes – 50 g
* Fresh Garlic, finely minced – 30 g
* Sichuan Peppercorns – 5 g
* Sesame Seeds – 15 g
* Salt – 5 g
* Sugar – 5 g
* Star Anise – 1
* Cinnamon Stick – 1 small
* Bay Leaf – 1
* Soy Sauce – 10 ml (optional)

Method

1. Place the chili flakes, sesame seeds, salt, and sugar in a heatproof bowl.
2. Add the minced garlic and mix well.
3. Heat the oil in a saucepan over low-medium heat.
4. Add Sichuan peppercorns, star anise, cinnamon, and bay leaf.
5. Gently heat the oil for 3–5 minutes to infuse the spices. Do not let the oil smoke.
6. Carefully remove the whole spices.
7. Increase the oil temperature to approximately 150–160Β°C (300–320Β°F).
8. Slowly pour the hot oil over the chili-garlic mixture in 2–3 additions, stirring carefully between additions.
9. Allow the mixture to cool for 10–15 minutes.
10. Stir in soy sauce if using.
11. Transfer to a clean, dry, airtight container.

Best Uses

* Dumplings
* Momos
* Noodles
* Fried Rice
* Wontons
* Chicken Wings
* Crispy Chicken
* Stir-Fried Vegetables
* Asian BBQ Dishes

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10/08/2026

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Romanian Pork Ribs
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CRISPYFRIED CHICKEN WINGS
10/08/2026

CRISPY
FRIED CHICKEN WINGS

10/08/2026

πŸ— Crispy Fried Chicken Wings

Yield: 20–24 wings | 4–6 servings

Ingredients

Chicken

* Chicken Wings – 1 kg
* Salt – 10 g
* Black Pepper – 2 g
* Garlic Powder – 5 g
* Onion Powder – 5 g
* Paprika – 5 g
* White Pepper – 2 g

Marinade

* Buttermilk – 250 ml
* Hot Sauce – 30 ml
* Egg – 1
* Salt – 3 g

Crispy Coating

* All-Purpose Flour – 180 g
* Cornstarch – 70 g
* Baking Powder – 5 g
* Paprika – 5 g
* Garlic Powder – 3 g
* Onion Powder – 3 g
* Black Pepper – 2 g
* Salt – 5 g

For Frying

* Vegetable Oil – As needed

βΈ»

πŸ‘¨β€πŸ³ Method

1. Prepare the Chicken

1. Clean and pat the chicken wings completely dry.
2. Season the wings with salt, black pepper, garlic powder, onion powder, paprika, and white pepper.
3. Mix well and set aside.

2. Prepare the Marinade

1. In a large bowl, combine buttermilk, hot sauce, egg, and salt.
2. Add the seasoned chicken wings.
3. Mix thoroughly so every wing is coated.
4. Cover and refrigerate for at least 2–4 hours, preferably overnight.

3. Prepare the Crispy Coating

1. Combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, and salt in a bowl.
2. Mix everything evenly.

4. Coat the Wings

1. Remove each wing from the marinade and allow excess liquid to drip off.
2. Place it into the flour mixture.
3. Press and toss the chicken firmly in the coating to create a thick, craggy crust.
4. Shake off excess flour and place the coated wings on a tray.
5. Rest for 5–10 minutes before frying.

5. Fry

1. Heat vegetable oil to approximately 175Β°C (350Β°F).
2. Fry the wings in batches without overcrowding the fryer/pan.
3. Fry for approximately 8–12 minutes, depending on the size of the wings.
4. Turn occasionally for even browning.
5. Cook until golden brown, crispy, and the chicken reaches an internal temperature of at least 75Β°C (167Β°F).

6. Serve

* Drain the fried wings on a wire rack or paper towel.
* Serve immediately with hot sauce, ranch, blue cheese dressing, or your favorite dipping sauce.

Buffalo sauce
10/08/2026

Buffalo sauce

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