Cooking

These wings have everything you want in a wing. Crispy outside and nice juicy inside. Enjoy!

Similar to my "Chinese Restaurant Fried Chicken (From the Pros!)", this was one of my favorite dishes on the menu at the Chinese restaurant I worked at when I was a student. I came up with my own version through trial and error.These are also crispy and authentic.Be sure to massage in the seasonings in the numerical order listed.Simple flavors are the best!The key to their crispiness is draining the water in Step 2. In Step 4, once the frying sound and the bubbles have reduced and you can feel the meat's tenderness through the chopsticks when you pick it up, it's good to go! Recipe by Antonjr

I loved the chicken wings served at a restaurant that specialized in chicken wings. I found another recipe that's similar but I've lost it, so I tried to recreate it.Bone-in meat is a bit hard to eat and your hands get dirty, but chicken thighs are filling and easy to eat. Chicken breasts are cheaper and low in calories, so they're perfect! Recipe by *3103*

When I visited South Korea I had some interesting food. The blood clot soup was quite good if you can get past the blood clots. I also had Korean chicken and found the dish quite tasty and unique. I first made the sauce traditionally with Gochujang which gives it a funky fermented flavor. I then substituted sriracha sauce for the Gochujang and loved the sauce.

Our own version of the classic Chinese Chicken Wings. Simple as we usually like to do our recipes.We like wings with a strong flavor. When you grill them, the mix of the seasoning with the charcoal aroma is just unbelievable.We hope you enjoy!