3 RESEP CHICKEN WINGS - GURIH GARING KRN ADA TRIK NYA!!

Willgoz Kitchen June 21, 2021 Watch on YouTube ↗

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3 Crispy Chicken Wings Recipes

Bahan

Adonan kering :

Cara Membuat

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Potong sayap ayam di bagian engsel menjadi drumstick dan wings.
Bumbui ayam dengan garam, merica, dan saus tiram, pijat rata, lalu simpan di kulkas.
Campurkan tepung terigu dan tepung kentang/maizena, bumbui dengan garam, chicken powder, merica, dan baking powder; sisihkan sedikit untuk adonan basah nanti.
Buat saus chipotle mayo: campurkan mayo, sour cream, bawang putih parut, garam, chipotle, dan madu.
Buat saus Korean sweet garlic: campurkan kecap asin Jepang dengan gula pasir (perbandingan 1:1), bawang putih parut, dan larutan tepung sagu dengan air untuk mengentalkan.
Buat saus Vietnamese nuoc cham: campurkan fish sauce, air, cabai, bawang putih, perasan dan kulit jeruk nipis parut, sedikit gula atau madu jika kurang manis, dan daun ketumbar.
Buat adonan basah dengan mengambil sedikit campuran tepung kering, tambahkan air, lalu campurkan ke ayam yang sudah dimarinasi hingga ayam terlapisi basah dan lengket.
Baluri ayam yang sudah dilapisi adonan basah ke campuran tepung kering hingga merata.
Goreng ayam beberapa potong sekaligus dalam minyak panas, tutup panci sambil menggoreng, hingga matang dan kering.
Panaskan saus Korean sweet garlic hingga mengental, lalu campurkan dengan sebagian ayam goreng.
Panaskan saus Vietnamese nuoc cham, campurkan dengan sebagian ayam goreng lainnya, dan taburi daun ketumbar.
Untuk varian ketiga, tuang atau celupkan ayam goreng ke saus chipotle mayo, bisa ditambahkan sedikit chili powder untuk rasa pedas ekstra.
Sajikan ketiga varian chicken wings: sweet garlic soy, Vietnamese, dan chipotle mayo.

Ingredients

Dry Coating:

Steps

Steps were generated from the video narration. Watch the video if unsure.

Cut the chicken wings at the joint into drumettes and flats.
Season the chicken with salt, pepper, and oyster sauce, massage it in, then chill in the fridge.
Mix the all-purpose flour and potato/cornstarch, season with salt, chicken powder, pepper, and baking powder; set aside a little for the wet batter later.
Make the chipotle mayo: mix mayo, sour cream, grated garlic, salt, chipotle, and honey.
Make the Korean sweet garlic sauce: mix Japanese soy sauce with sugar (1:1 ratio), grated garlic, and a tapioca-water slurry to thicken.
Make the Vietnamese nuoc cham: mix fish sauce, water, chilies, garlic, lime juice and grated zest, a little sugar or honey if not sweet enough, and cilantro.
Make the wet batter by taking a little of the dry flour mix, adding water, then combining it with the marinated chicken until the chicken is wet and tacky.
Coat the wet chicken in the dry flour mix until fully covered.
Fry the chicken in batches in hot oil, covering the pot while frying, until cooked through and crisp.
Heat the Korean sweet garlic sauce until thickened, then toss it with a portion of the fried chicken.
Heat the Vietnamese nuoc cham, toss it with another portion of the fried chicken, and top with cilantro.
For the third variation, drizzle or dip the fried chicken in the chipotle mayo, adding a little chili powder for extra heat if desired.
Serve all three chicken wing variations: sweet garlic soy, Vietnamese, and chipotle mayo.