Duvel

That‘s easy to mitigate by participating in the Wings Cook-Off … 🎶 Trust in me, buy some wings, go to town, and buy some wings …

Never - with that much green on it ?! „Healthy flatbread“ 😜 …

I think with the ketjap manis you are going pretty much in the direction of ayam bakar. In fact, if you substitute the Chinese vinegar with tamarind, maybe galangal for ginger and add some coriander and you are basically there …

I am not sure if I would dare to debone the wing in its uncooked state - usually when I attempt to do something like this, the results look like Freddy Kruger met the poultry aisle of the supermarket. In my mind I always thought there must be a cheaters version, something along the lines of MCs „SV and then the bones basically slips out of it“. I haven’t tried it though, but I feel this Cook-Off is going to be the time …

The IKEA Snaps is actually pretty good. Their dill & elderflower ones are my favourites, while for caraway I prefer German brands … They also sell Cider (both from apple and pear), several beers and Glögg, their mulled wine (both red and white, currently discounted 😝).

I went there today, but just got the Matjes, the oatmeal cookies with chocolate and a (small) bottle of dill Snaps …

37 ?!

Great choice 👍

How do you debone them ? Do you follow MCs protocol of SV, deboning and deep frying, or do you have any other technique to recommend ?

@Shelby: Ronnie is a lucky guy to have you - on his birthday and on the other 364 days of the year. Tonight, comfort food spree continues. Temperatures dropped again and due to humidity coming down from the forests it has been super foggy. It feels at least 5 oC colder that it is … Cordon bleu, Kochkäse, lingonberry jam, regular & sweet potato fries (commercial), kitchen sink salad. It hit all the notes required 🤗

Perfect !

That looks soooo good … and thanks for posting your method. If I may: what else is going on on that plate ?

It‘s gotten very cold … Time for Erbseneintopf, made from dried & peeled (or peeled & dried ?) green peas, served with vinegar, mustard and a great Bockwurst. Nothing much to look at, but after two full plates I now feel the heat radiating from my stomach. Comfort food at its best ☺️

I do this with rotisserie chicken or any bird where I strip off the meat with my (clean) hands. Haven’t thought of using the wing bones after consumption - maybe because of „contamination“ with spices and little return from little bones, but in principle … why not ?

For sure it does … 🤗

Nice job, @Kerala ! How does Kenji‘s method perform in terms of retaining the crispiness of the wing after being sauced ? I understand the goal was to get the thin crackly layer on the outside of the wing, but does it persist in the hot sauce/butter environment ? I am preparing now for the Mission Chinese method, that Kenji also referenced, which consists of prebaking, freezing and then deep-frying. But the „Chongqing chicken wings“ that Bowien makes are essentially dusted with a spice mixture rather than being sauced, so I guess the end result with retain its crispiness quite well …

Sorry, my wording was imprecise. The usage of carrageenan in several commercial applications is banned or restricted, amongst them formula, unprocessed meats, several dairy applications. Thresholds have been defined (75 mg/kg bw/d) and are temporary, until more conclusive data has been generated. Major concern is the difference of the toxicological essay of the high molecular weight carrageenan a, which are deemed unproblematic, and the lower MW aggregates, that have proven toxicity. The latter are a degradation product, thus a delayed toxicity cannot be ruled out. Food-grade carrageenan is available, and you can use it at your own discretion. You may compare the situation to sodium nitrite: around for hundreds of years, used in traditional products, you can purchase it freely, it can be used under conditions in some commercial applications while it is banned for many others. YMMV.

That’s the spirit - whatever it takes 😉

Yummy - I love the honey / sriracha combo ! What ratios are you using ?

And so your personal challenge in the Cook-Off begins … I am looking forward to the results 🤗

Correct. It ensures that those 15% salted chicken broth stay inside the meat, partly even in the cooked product (if you don’t overdo it). Just as an anecdote: adding flavored liquids to meat in Germany to increase weight is not allowed, unless the product specification calls for it (as in “pickled ox tongue”). Carrageenan itself is banned in the EU.

And while you are there, get some duck wings, too … I would love to see you putting a SE asian spin on them 😉

Homemade Gyros with a mixed side salad, featuring yesterday’s green sauce as a dressing. Works pretty well, too …

Fantastic !!!

Both package have the 15% „add-on“ disclaimer … is this the standard in the US ?