This has to be the most underrated food channel on UA-cam n I've loved your videos since 2017! Keep up the awesome work and great recipes. Love from Western Australia.
@@lindak8664 Believe it or not, I actually find "corn flour" to be somewhat ambiguous, because flour (in American English anyway) generally refers to a grain or pulse that has been finely milled and then finely sifted/bolted to a degree that's consistent with standardized local expectations. For unsieved flour (which allows the entire bran layer and the germ to remain) we call that "wholemeal flour". It follows that "Corn flour" thus implies that whole corn kernels are ground, and that some of the finely ground pericap and germ make it thru into the final product, whereas "corn starch" makes it clear that only the starchy innnards of the kernels are ground, with zero pericap or germ present in the finished product.
Thanks, Chef; you can taste the crispiness from the sound of them being tossed in the Wok... I may try this with a bag of frozen wings I have in the freezer; obviously, defrost them first. I have successfully used these wings with other recipes from the School of Wok channel.
@@FrostedCreations yes you're right, and you can't go wrong this way. I personally prefer to smoke onions, spring onions and chili at medium heat, then mix wings, and sprinkle the salt and pepper mix, without the garlic :)
I dont think Uncle Roger's going to like this recipe. We would think the chicken should have been marinated first. We like bitting into the chicken and tasting the flavors instead of a plain blant wing. You get a 2
This has to be the most underrated food channel on UA-cam n I've loved your videos since 2017! Keep up the awesome work and great recipes. Love from Western Australia.
Thank you so much! We'll keep up the hard work. - YOLO
In case any of my fellow Americans reading this dont already know, "corn flour" is the term most of the world uses for what we know as "corn starch".
Thank you:)))
I’m part of the rest of the world that calls it cornflour. I always wondered if cornstarch was the same stuff 😋
@@lindak8664 Yep.
😂😂😂
@@lindak8664 Believe it or not, I actually find "corn flour" to be somewhat ambiguous, because flour (in American English anyway) generally refers to a grain or pulse that has been finely milled and then finely sifted/bolted to a degree that's consistent with standardized local expectations. For unsieved flour (which allows the entire bran layer and the germ to remain) we call that "wholemeal flour". It follows that "Corn flour" thus implies that whole corn kernels are ground, and that some of the finely ground pericap and germ make it thru into the final product, whereas "corn starch" makes it clear that only the starchy innnards of the kernels are ground, with zero pericap or germ present in the finished product.
This chef is delightful and charismatic and charming and the food is amazing as well 🥰
The final addition of the aromatics really lifts the flavor.
👏👏👏LOOKS DELICIOUS..LOVE THE SHOW....HAVE A BEAUTIFUL DAY EVERYONE
Such a nice minimalist flavour profile. Looks great!
Great job chef, love the complete way. Thanks a ton❤
Thanks, Chef; you can taste the crispiness from the sound of them being tossed in the Wok... I may try this with a bag of frozen wings I have in the freezer; obviously, defrost them first. I have successfully used these wings with other recipes from the School of Wok channel.
Chef Cher continues to rock that moustache and chicken wings 😋.
Right!? - YOLO
Lovely "crunch" in the final taste test!
Great sign of delicious food. - YOLO
I really like your mustache!
Great job chef! Salt & pepper wings one of my favourites!
Thanks chef ! Will definitely try it this weekend !
Mouth watering recipes. Just a question: would you consider giving cook time estimates in the future? That would be so helpful
This man makes food awesome, great job! 😁👌🏻
Wing tips? getting rid of them... they are my favorite part of the wings. Man that is making my mouth water....
Nice recipe chef🎉🎉
Looks delish. I will give this a bash. Thanks!
Please do! - YOLO
😊now we talkin or should I say 😏 now that's how you wing it....😂
Thank you, Chef! Looks yummy!
Great ideas!
Thank you, glad you like them!
Nice job 👍
Looks fantastic bro nice recipe.
Thank you so much 👍
Yum! Great stuff! 👍
Thank you 😊
Nice one cheers!
Season corn flour ?
Great recipe ❤👍❤️👍❤️
Thank you! ❤👍❤️👍❤️👍❤️
What sauce are people pairing with this?
Hi
I’m working on it as we speak
I will let you know how did it go. I wish I could post the picture here
Thank hon. Dry much
asalamungalaikum terimakasih resep nya
Oooòh yum!!!!
KFC: eat your heart out!
Bring back Ruby!
Can I make this with boneless chicken breast or chicken strips?
You can, because I do
Aromatics should be woked without oil, you just need to smoke them. And salt and pepper wings traditionally uses 5 Spice powder, not pepper 🙂
Not for this, you want the aromatics to flavour the oil to coat the wings
@@FrostedCreations
You should try it. Wings are already full of oil ;)
@@marcelpoutre6309 Not garlic + chilli + spring onion infused oil though...
@@FrostedCreations yes you're right, and you can't go wrong this way. I personally prefer to smoke onions, spring onions and chili at medium heat, then mix wings, and sprinkle the salt and pepper mix, without the garlic :)
I dont think Uncle Roger's going to like this recipe. We would think the chicken should have been marinated first. We like bitting into the chicken and tasting the flavors instead of a plain blant wing. You get a 2
How can being gay change the way you talk? Its just copying, its not real
that looks real good and simple. gonna try this out real soon here