Cantonese Crispy Garlic Chicken Wings (风沙鸡翼)
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- Опубліковано 26 чер 2024
- Crispy Garlic Chicken... wings. After a long time of trying to figure out Cantonese crispy skin chicken sans oven, we just could never quite figure out the whole bird. A hacked together wing version, though, turned out delicious enough.
0:00 - Intro: the unobtainable chicken
1:07 - Marinate and Poach
2:10 - Coat with Crispy Skin Liquid
3:20 - Dry, with fan or fridge
4:13 - 3 Methods to Cook
4:30 - 1, Oil Ladling
5:06 - 2, Shallow Fry
5:48 - 3, Oil & Bake
6:17 - Intro to Garlic Sand (风沙)
6:46 - How to Make Deep Fried Garlic
7:42 - Make the Garlic Sand
8:18 - How Crispy is Crispy?
INGREDIENTS
20-30 chicken wings (鸡中翅) - flats are preferable here.
For the marinade:
* Peeled garlic, 500g or three heads of garlic, peeled.
* Soy sauce (生抽), 100g
* Fish sauce (鱼露), 100g
* Salt, 45g
* Chicken Bouillon Powder (鸡粉), 15g
* Garlic powder, optional, 1 tsp
* Water, 1 liter
Note: if you're looking to cut down on garlic quantity, you can go all the way down to 2 heads of garlic if you up the garlic powder quantity to, say, 2 tsp.
For the crispy skin liquid:
* 1 part maltose (麦芽糖) or golden syrup or cheap honey, ~15g
* 3 parts vinegar (白醋), ~45g
* Squeeze of lemon, ~3g
Note: Chinese white vinegar is 3.5% acetic acid compared to Heinz's 5%. So if you're using Heinz, let's just minimize variables here and call for 1 part maltose/syrup, 1 part water, 2 parts Heinz white vinegar
For the garlic sand:
* Deep fried garlic, 25g or 30g garlic and 30g shallot (干葱) if frying yourself
* Panko (preferably Chinese style), 25g
* Chicken bouillon powder (鸡粉), 5g
* Salt, 1/4 tsp
* Sugar, 1/4 tsp
* MSG (味精), 1/4 tsp
PROCESS
The way I'd personally organize myself here is to start the previous evening. Make the marinade (1:24), marinate the wings (1:36). As I'm marinating the wings, I'd mince/deep fry the garlic (6:46) and the shallot & make the garlic sand - that stuff'll definitely last til the next day (keep at room temperature though). Make the crispy skin liquid (2:33).
That should have given you about 60-90 minutes of marination time, which's good enough. Poach (1:55), rinse (3:00), coat with the crispy skin liquid (3:09). Toss in the fridge.
Next day a bit before dinnertime, evaluate the wings (4:07). If they're a little on the wet side, finish them in front of the fan for an hour. Then just go ahead with your cooking method of choice (4:14)! Remember the pre-oiling (5:49) though with either the oven or the air fryer - it's an easy step to forget.
And in case you didn't catch that note in the video, for the air fryer, go with 11 minutes at 400 Fahrenheit (205C). Huge thanks to Hendrick for trying that out.
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Навчання та стиль
Hey guys, a few notes:
1. As we said (briefly) said in the video, an air fryer seems to work quite well for this. We don’t own an air fryer - mostly because we tend to run short on counter space and high on pretentiousness - but it seemed to be the perfect sort of gadget for this specific job. Our patron Hendrik de Kock was awesome and helped us test the recipe for the air fryer - he settled on 11 minutes, 400F (205C), with the same pre-oiling we did with the oven method. End result looked pretty legit to me: i.imgur.com/Z1TkBAB.jpg
2. For some stuff you can do with the garlic oil - off the top of our head, you can use it as a topping for blanched vegetables. Blanch some romaine lettuce - a quick ten seconds is enough - and top it with the garlic oil and some oyster sauce. Awesome. You could also make a quick sort of Yunnan cold rice noodle (凉米线) with it - just toss some cooked rice noodles with the garlic oil, diluted sesame paste, hoisin (because I’m pretty sure y’all can’t get Yunnan style sweet bean paste), chili flakes, crushed roasted peanuts, blanched Chinese chives, and blanched bean sprouts. Plus salt/sugar/MSG of course. Maybe a bit of furu (fermented bean curd) and chili oil if you want to go all out.
3. Marination time. For this dish, the poaching in the garlic liquid really does a whole lot of heavy lifting in letting the garlic flavor absorb into the chicken. In the video, we gave a lower bound of 30 minutes, though I suppose I should come clean and say that we only tested down to 45 minutes. Obviously, longer marination times are better, but at around the 2-3 hour mark you’d be hitting the point of diminishing returns in my opinion.
4. For the crispy skin liquid, one note is that the vinegar we use here in China is 3.5% acetic acid, while in the west, Heinz is 5%. I don’t *think* it should make much of a difference in the end product, but hey, let’s minimize variables anyway - if you’re using Heinz, go with 1 part maltose/syrup to 1 part water to 2 parts white vinegar. Some crispy skin liquid recipes are diluted anyway.
5. Oh, and on that note, if you happen to have Chinese red vinegar (大红浙醋) on hand, that’d be the more classic route to go re crispy skin liquid. For us during testing, white vs red vinegar didn’t seem to make *all* that much of a difference either way.
6. The reason for the difference in quantity re garlic pre-peeled vs whole heads is that - in my experience over here in China at least - pre-peeled garlic just never feels quite as... garlicky. If you're looking to minimize garlic usage (because 500g of garlic is indeed borderline unreasonable), I think you could get away with two heads of garlic if you bumped the garlic powder quantity up to, say, 2 tsp. And just in case - because I didn't spell it out explicitly in the video - if you're going the whole-heads-of-garlic route, obviously peel the garlic.
7. The fish sauce in the marinade is a sub for white soy sauce, which's used in some Cantonese chicken marinades in a restaurant context to help preserve the color of the bird (though fish sauce is sometimes used in a restaurant context over here as well - less so in home kitchens). If you feel strongly on the subject, you could swap that fish sauce for soy sauce. And obviously, don't waste your Phu Quoc on this - use a cheap-o fish sauce.
8. Oh, for everyone that's asking about the knife... it's a recent purchase. It's a Husa knife: en.wikipedia.org/wiki/Husa_knife If you're China-based, you can find them on Taobao - search "户撒娄氏刀王". Always good to support traditional hand-forged knife makers, as its a bit of a dying art.
Yo, for your crispy skin quest, try raising the pH with 1/4 tsp sodium carbonate or like 7 grams of baking soda (for this recipe). All that vinegar in your marinade is killing the crunch. Alkaline pH = crispier skin.
pastry chef tip - for maltose and glucose, use very wet hands and just grab quickly a small glob, it won't stick at all, makes life much easier.
@@heyitsmeshaz We tried that and it helped for sure, but for home use we also don't want to get water in the jar so that it can keep longer... so we still haven't found an alternative way yet.
@@Adit86 This is a different approach. The vinegar and maltose forms a sort of gel, and *that* lacquered gel provides the crunch. Works phenomenally for these wings - it's the moisture content of the bird that's an issue, not the pH of the skin.
My guess as to why pre-peeled is not as garlicky: the mechanical beating and shaking used to release the skins bruises the cells and releases the allicin early and degrading it before it hits your home, not leaving as much to be released when you mince it.
When needing to peel a large amount, you can put the cloves between two metal bowls and shake them vigorously. When doing a small quantity, i usually just whack them with the side of the knife.
EDIT: far from me from passing moral judgement on someone's choice of garlic. I hope it didn't sound judgemental. Thank you for the recipe. I'm eager to try it out.
Finally, a recipe with a reasonable amount of garlic
when the recipe says 1 clove of garlic
Vampires beware. Garlic lovers on the loose!
borderline unreasonable amount of garlic.. like if you add 1 more clove of garlic then it's now categorically "unreasonable" XD
@@Simplegamemer Vampire alert
my italian ass is loving this
I despise it when people say that their dish requires a lot of garlic and they use barely 8-10 cloves.
Now THIS. THIS is what I call a lot of garlic. Hell yeah. I am pleased.
You'd probably like Boudin if you haven't tried it.
Happy Louisianan noises.
"FDA freedoming up our kitchen" made me laugh for a good minute.
I’m sure the CCP’s approach is better?
FDA stands for Freedom Distribution Administration now
@@dorefish-bieler7330 probably, at least they don't blatantly serve the interests of 5 corporations
And oh god this thread is going to turn into a mess
@@ineedaname1341 seriously, I've heard him make a few comments against the US before but never anything against the Chinese government. He made a whole video defending the wet markets - and given the two theories of Covid's origin (that it either came from a lab or a highly unhygienic wet market) it is odd to make these jokes about the US without first criticizing the society that he currently lives in. And yet here he's criticizing the FDA for being overly regulatory?
Tip for measuring the weight of sticky ingredients:
Make it the first ingredient you measure. Use your mixing utensil for scooping. Before scooping said ingredient, place the utensil in your mixing dish and on top of your scale. Zero the scale. Scoop and let the utensil sit freely back in the bowl. If high, you can easily put some back; if low, you can easily get more.
I like to put the container of the sticky substance on the scale. Let’s used peanut butter as an example. I’d put the jar of PB on the scale then zero out the scale. From there I’d scoop out the peanut butter with the still on the scale. If you need 15 grams, for example, you’d be aiming for -15 on the scale. From there it’s easy to put some back if you go over or scoop out more if you are under.
If the recipie calls for oil, I measure the oil first. Honey slides right off of a spoon with residual oil
I recommend heating the spoon in hot water before you measure the sticky stuff. Comes right off.
"And for those that can't really be bothered".
Thanks for thinking of me in your recipe design ❤
I'm mad that I didn't know about garlic sand. Now I must make this delicious sand.
Try putting it on various random things, they're good~~ Mac and cheese is a good application, I also love putting it in random salads, soups, steamed/blanched vegetables...
@@ChineseCookingDemystified the mac and cheese idea sounds spectacular. I think I need to try it with some seafood too.
I been throwing that shit on some rice with scallions and a fried egg. it's a good time
@@ChineseCookingDemystified On my way to make garlic sand ice cream.
@@isaaclai1636 You make the joke, but unironically it might work out with Ginger ice cream.
Oh fuck. "For that garlic wing, you're going to need a borderline unreasonable quantity of garlic" :EYEZOOM:
I do appreciate him knowing this was up to, but not crossing, the borderline.
Was going to say exactly this
And then adding garlic powder to it
I kinda wonder how one's breath will smell like afterwards...
@@brokenglassshimmerlikestar3407 Probably not too bad actually, I imagine? It’s mostly marinade so the chemicals don’t stick much anyway, and both the wings and crunches are thoroughly heated.
One way to identify real honey is to check if it cristalizes over time. Honey is an unstable invert sugar, so it cristalizes over time instead of remaining in liquid form perpetually.
Yes, but also most mass produced honey has some agent for preventing cristalization, so it'd be harder to know which is just 100% syrup which are mixed with actual honey or which is real honey but with added stuff.
Personally i just go for the cristalization, but another way is just to taste it, real honey just tastes completely different than any mass produced crap
@@Bojoschannel testing by taste is not a good option. Honey varies widely and wildly in taste depending on the flowers the bees fed on. I've tasted honey made by bees that fed on mint and rosemary flowers, to name a couple, and each one had a distinct taste that matched the bees' diet. Also, I believe that the species of bees also affects the flavor. I've tried honey from standard Africanized bees and from the Mesoamerican stingless bees. The flavor is different.
@@CalebCalixFernandez of course it is different depending on the flower it comes from, but the difference in complexity between a processed honey and a "real" one is night and day. Also most of processed honey is pasteurized, reducing even further the flavor and nutritional value
Okay maybe that's my coddled European ass speaking but over here everything needs to be labeled properly and the ingredients have to be listed. If it's fake honey, you'll be able to tell from what's written on the package
@@lovecinnamonxx but a lot of honey imported into the EU is still fake - it just means the exporting country lied on the documentation. These days the faking is really big business - pollen is added and so on. The EU standards bodies are trying to crack down on it but it's a bit of an arms race.
(long story short, buy honey labelled as from the EU, not as "mix of EU and non-EU" to improve your chances of getting the real deal. I'm in Belgium so pretty definitely EU too)
Literally killed every vampire in existence within a second
it's not east asian cooking without a borderline unreasonable quantity of garlic
I just found this channel recently. You seriously are like, the NileRed of Chinese cooking and I love it.
Yes! And equally awesome and kind of relaxing to watch
CHRIS SOUNDS EXACTLY LIKE NILERED
CCD: 500g garlic
Also CCD: add garlic powder too, because reasons
To be fair. He did say a “borderline unreasonable amount of garlic.”
That powder is the only thing keeping it from being a completely unreasonable amount of garlic
What the knife - looks like a chef's knife mated with an axe! Will definitely try this wing dish. Many thanks from NYC.
Yeah that's a particular knife. I'm Chinese and I've never seen that
@@brokenglassshimmerlikestar3407 I think because it isn't a Han Chinese cleaver. It is a cleaver made by one of China's 56 ethnic minorities.
I would love to have one of those, if only I had any clue what it was.
As someone who loves garlic, that looks like a perfectly reasonable amount of garlic to me
Agreed, I make a fair amount of Korean recipes and this looks completely within reason for a few dishes. It cooks up so well in these applications that it's weird without it.
I was about to suggest an air fryer as I have had great success using one for wings using a basic Chinese flavor profile. But, then I saw the blurb pop up onscreen confirming it. Which is not to say that I won't be trying the other methods showcased here.
Yeah! Hendrik did a lot of legwork there - huge thank you to him helping out. This was his result at 400F for 11 minutes - with the same pre-oiling we did with the oven: i.imgur.com/Z1TkBAB.jpg
From the look of it, I would definitely label the air fryer as preferable to the oven. Would have to try them side by side with the shallow frying/oil ladling to see if there's any difference texturally, but yeah. This feels like one of those jobs that the air fryer was born to do.
I'm so glad to know that garlic sand is a thing that exists. What a beautiful phrase, garlic sand.
as a sichuan person cantonese food have always fascinated me as their approach is so different, almost mysterious
thank you so much for making it more accessible xD
I subbed and I'll be following along your stuff
Garlic oil is great for making croutons! Cubed bread, toasted+dried in a low-ish oven... immediately toss with salt, pepper, maybe some parm, and plenty of garlic oil. Bob's your uncle.
Could you toss the cubes in oil before you get them in the oven?
@@anonymousperson6084 Some people do it that way. I feel like you get a better result and have to use less oil if you do it straight out of the oven. Dump the still hot bread cubes in a large bowl, hit them with seasonings and oil, toss toss toss, done.
The garlic oil can be used for fried rice or be mixed with chili oil as a condiment to put over fried eggs or just anything you want a spicy garlic kick
Good question! I'm going to try this regardless!
Woah. I thought the Almazan Kitchen knife was cool, but that one is next level!
This looks amazing! The amount of garlic in this looks perfect. 🤤
1:31 - An optional tsp of garlic powder
Just made me laugh out loud, that blender filled with garlic and someone being like "That needs some garlic powder".
A perfect rendition of every homecook ever when the recipe calls for too little garlic (so all of them).
"Borderline unreasonable amount of garlic" me: he's going to put nearly a bulb in or something. *half a kilo hoves into view* me: *explodes*
I love your channel! Especially the how to’s on the sauces and sides. Plus we get to see your well loved dogs.
this is my most favorite dish out of any festive dinner. Finally I can at least mimic this... thanks!
Even if I don’t get around to making these wings I feel like the garlic sand is something I need in my life.
some reciepes require standing ovation and this is one of them👏👏awesome guys u r best
My eyes almost fell out of my head when I saw that gargantual amount of garlic in the beginning. OMG
That editing at 4:16 though is really neat!
Finally, a recipe that I can MOSTLY recreate in my kitchen!
This is my favorite UA-cam channel. Keep it up!
I definitely have to try this. Thank you dear.
As always you crack me up.
Looks absolutely delicious. I would love to try a chicken from one of those hanging ovens.
The dog at the very end was so cute and friendly! 💓
Wow, perfectly presented. Chicken wings recipe looks delicious…
This looks finger licking good, love this recipe you guys! I hope you'll made one million subscribers for sure. 😉
Oh God I've been looking for a method to make this kind of crispy chicken THANK YOU
This looks phenomenal…
WOWWWW. I always love this!!! NOW I'll try this!!!
Haven’t seen you guys for a while… nice to have back… good recipe to try… soon…
That knife is incredible!
I'm making these right now, and just got done with the maltose. When you described what handling it is like, you were, ironically, not sugar coating it.
This looks delicious...I'm going to try this with air fried chicken
Loved seeing the new cleaver in action. Nice chopper!
Thanks for sharing
Had wings just like these at a Lebanese place last week. Absolutely delicious
I got fried garlic from my local Indian grocery store and it is the best.
Can't wait to try this out
This is the first video I’ve ever seen of yours and I really liked it! I was just curious, considering that the garlic sand contains bread crumbs would it possible to use it as the dry portion of a frying mix? It was the first thing that popped in my head when you mentioned the bread crumbs!
Yo that knife you were using for the garlic and shallots looks awesome
광둥식 차킨요리인가요? 정말 바삭하고 맛있겠어요 색도 너무 먹음직스럽게 생겼어요 So mice chickens 👍👍👍
wow that knife is awesome
Cool, right? An A Chang people's knife from Yunnan near the Myanmar border that we got off Taobao. While I (Chris) prefer a Chinese vegetable cleaver for general purpose stuff, the rocking motion of that A Chang cleaver is awesome for mincing aromatics.
Step 1: Begin with enough garlic to exterminate every vampire in the Blade universe.
Step 2: Optional teaspoon of garlic powder.
Step 1 is actually to get enough garlic eliminate _99.99%_ of vampires.
The last bit of garlic powder is to finish off the 0.01%
10/10
Delicious!
一個非常好的視頻 👍
07:41 The exact same pattern as the kitchen paper I used to have. That just totally drew my attention there.
This looks amazing.
I'm definitely making the garlic sand.
That garlic sand is also good on mac and cheese. I've been putting it on many random things.
@@ChineseCookingDemystified sounds great. The wings so look 10/10, but my biggest takeaway from today's video is the garlic sand.
Nice
About the whole danger zone thing: While pathogens do multiply in room temperature meat, they also die at cooking temperatures. As long as you heat your meat throughout properly afterwards, leaving it at room temperature for a couple hours doesn't harm anyone.
Ahhhh I bet these are really good. My personal cooking white whale is matching my grandmother's paratha. I think all fellow Indian/Pakistani brothers and sisters will relate. Maybe one day I'll achieve it but I think it's going to be a long road. I bet they'd be really amazing with Chinese cuisine too, and honestly pretty much every cuisine haha.
Quick edit: Wouldn't double frying be super ideal here? Kind of a blanch to cook then fry for crispiness situation? At least for the home cook anyway I don't really have any experience with mainland Chinese kitchens so I can't really comment on their techniques.
Will definitely do 🤔👍🏻🌶
that cleaver though! that is an awesome looking knife if i do say so!
good stuff
yay puppy gets a treat. 😀
I get a bit annoyed finding videos of food that take so long to make and that I'm definitely going to try out.
luv it
Those look so amazing. There are at least four restaurants within two blocks of me that offer garlic wings but nothing like this.
Wow that is truely a lot of garlic along with garlic powder = garlic power haha. This looks amazing!
Damn that knife you're using is badass!
Man, you are nuts with all that garlic and oil.
believe chefsteps has a video on peking duck that might be worth checking out in your search for trying to figure out this chicken at home. I think they use the oil ladle method, but also do a lot of prepping for the skin, namely stuff like blowing air under it to separate it from the meat, and letting it air dry in the fridge.
I like how you threw 500g of garlic in there, then looked at it and thought, this garlic needs more garlic.. in a powder form.
The best chicken wings ever i ate on the street bbq in China where they just grilling it on coal in the evening. Simple and crispy.
6:47 yoooo that knife though
After so much effort and time toward freaking wings, you should put them to museum lmao 🤣
I just wanted to comment about the temperature and leaving food out in room temperature thing real quick! It’s nothing malicious, and I hope I’m not being rude about this, but you can actually leave cold food out for up to 6 hours without time temperature control and hot food can be left out for 4 hours! I’m ServSafe certified, and this was apart of our test
Obligatory freak out support commentary while ignoring sodium content!
Additional raging follow up with bad punctuation…..
Between the acid, sugar, and salt in the marinade (which is essentially a brine) and sugar coat for this recipe, I don't think there's a whole lot to worry about leaving this stuff at room temperature in front of a fan for a few hours.
Heads-up: your cleaver seems to be aspiring to a new career as a bat'leth...
omg happy seeing our indonesian warung padang here ❤️
I'm tempted to try a hybrid method in the air fryer. I might have to tinker, but it feels like it could work
Dang had to put out a delicious chicken wing recipe right in the middle of a chicken wing shortage in the USA.
Dear Chris
it is much easier to work with maltose if you make your hands/fingers very wet
I want that giant knife you are chopping the garlic with! So brutal! It looks like a mini Klingon battle axe XD
Very cool to see how to make. But for me this dish is a reason to go out to a restaurant.
Def make fried rice with that garlic oil!
Have you guys tried separating the skin from the bird? Like getting under the skin to season but separating it from the flesh while leaving it on, then let it sit in the fridge over night? I do that when I roast chicken and it comes out insanely crispy. It might help with this
Hmm... that's an idea...
Currently chicken'd out, but that might be a route to go when/if we want to tackle this again.
I'm surprised I didn't think to comment this, especially after Peking duck was mentioned at the end of the video. That's very much the reasoning behind inflating the skin on the duck during preparation (though of course it's much more necessary for duck with that thicker fat pad they carry), to allow the fat to render and limit moisture from leeching directly into the skin from the meat.
Oh yeah that's how peking duck skin is made, by separating and blowing air in between
There was a Heston Blumenthal episode on crispy chicken skin something like this.......
@@theherbalizer5145 not sure who that is, I picked this trick up from a Thomas Keller cook book.
I think umai dry bag works also good if it comes to drying the chicken or dry ager
Looks great! Now if only the Cantonese place near me did these for their wings instead of just using a bunch of pre-packaged wings and drums...
I'm here for the miniature schnauzer
You better believe I will come and freedom up your kitchen!
imagine cleaning 500g of garlic by hand, jesus
Also the cleaver she uses at 6:51 looks simply amazing.
After the sugar coating and drying step, can I freeze a batch/defrost them and fry for another day?
"...because I am Lazy!"... me too friend, meeeee tooooo.
Get a bad case of food poisoning and you'll respect the DANGER ZONE. Also most people who have caught the stomach flu, stomach bug or day flu actually got food poisoning and didn't know it. Realistically though the chicken is marinated and then boiled in a very salty marinade then brushed with a highly acidic solution so it will probably slow the speed that the bacteria multiplies therefore making it safe to recook and consume. So the question I ask is how many dishes do you know of that leaves raw meats out of refrigeration that aren't treated with salt, sugar, acid, dehydrated or pink salt and then not recooked. Honestly why risk the chance of getting sick if its just as easy to put it in the fridge. Another option would have been a dehydrator for a couple hours at 165 degrees after cooking.
Lol!! There's little bit of Canada in your video! That Billy Bee bottle is an iconic shape for Canadians, and that is btw real honey, albeit highly pasteurized.😏
I don't know how accessible they are to you guys over there, but have you considered an American-style vertical smoker? I have a propane-fired one, and I recently used it to roast a duck. The crispy skin still eluded me, since the highest it can go is 275 F, but I got pretty damn close. I think I can rig it with extra insulation and a modified burner to reach temperatures high enough to get that crispy skin.
What's the difference between continuously ladeling oil over it, and deep frying it? Genuinely asking
many recipes call for garlic and/or ginger so I am not surprised if a good size of storage is dedicated to just these, and the smells perpetuating throughout your home. XD
What is that knife and where can I get one?
What would be better, the shallow-frying method or regular deep frying? I do have a deep frying set up, but I don't have a strainer with a long enough handle to be super comfortable ladling and splashing hot oil around. I'd have thought that part of the reason to oil-ladle with a whole bird is just size and shape, which wouldn't be an issue for wings?
My neighbor is a turkey frying devotee--maybe that's the trick to getting the crispy skin. Maybe he can rig up a gantry to dip a chicken up and down in the fryer.