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These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!

Sticky AND Crispy Asian Chicken Wings

chicken wings

¾ tsp salt ((make sure it's regular table salt))

½ tsp pepper

tbsp chopped spring onions/scallions

vegetable oil

salt and pepper

ginger

tbsp sweet chilli sauce

tbsp honey

tbsp brown sugar

tbsp dark soy sauce

lemon grass paste

garlic (peeled and minced)

Preheat the oven to 120C/250F and place a rack on a large baking tray.

Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.

Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.

After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.

Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.

Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.

https://content.jwplatform.com/videos/7tycrvVJ.mp4

These Asian Sticky AND Crispy Asian Chicken Wings. The best party or game day food ever! These Asian wings have the perfect crunch and sticky sweetness - the BEST chicken wings!

Asian Sticky Crispy Chicken Wings

This fire roasted salsa is made with charred tomatoes and onions and, just for complexity and to ensure the salsa is sufficiently smoky, a smidgen of chipotle in adobo. Great for dunking.

Homemade Fire Roasted Salsa

Mild olive oil,

tomatoes

onion,

garlic cloves,

chipotles

lime (about 2 tablespoons)

Salt and black pepper

If you have an electric stovetop, heat a grill pan over medium-high heat. Lightly slick the pan with oil. Grill the tomatoes and onion, using tongs to turn them frequently, until lightly blackened all over, about 20 minutes. If you have a grill, heat it over medium-high heat. Lightly slick the grill rack with oil. Grill the tomatoes and onion, using tongs to turn them frequently, until lightly blackened all over, about 20 minutes. If you have a gas stovetop, crank a burner on medium-high heat. Use tongs to hold the tomatoes and onion just above the flame, turning them frequently, until lightly blackened all over.

Transfer the tomatoes and onion to a food processor along with the garlic, chipotles and adobo sauce, cilantro, lime juice, and salt and pepper to taste. Pulse until you have a slightly chunky salsa of your desired consistency. Devour immediately or cover and refrigerate for up to a couple days. The flavors will meld a little if refrigerated. Serve liberally atop your favorite Mexican fare.

These pasteis de nata, or Portuguese custard tarts, are a specialty of Belem, near Lisbon. The pastries have crisp, puff pastry crusts that are filled with a luscious baked egg custard. You can make the pastry and filling up to several days ahead and assemble them right before baking.

Pastéis De Nata | Portuguese Custard Tarts

sea salt

water

unsalted butter (8 oz), room temperature, stirred until smooth

all-purpose flour

milk, divided

sugar

cinnamon

vanilla extract

egg yolks, whisked

Confectioners' sugar

Cinnamon

Pastéis de Nata | Portuguese Custard Tarts

In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.

Generously flour a work surface and pat the dough into a 6-inch (15-cm) square using a pastry scraper. Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.

Roll the dough into an 18-inch (46-cm) square. As you work, use the scraper to lift the dough to make sure the underside isn&#8217;t sticking to your work surface.

Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave a 1 inch (25 mm) plain border around the edge of the dough.

Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough. Brush off any excess flour, then fold over the left 1/3 of the dough. Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal. Brush off any excess flour.

Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface. Once again roll it out to an 18-inch (46-cm) square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough. Fold the dough as directed in steps 4 and 5.

For the last rolling, turn the dough 90° to the left and roll out the dough to an 18-by-21-inch (46-by-53-cm) rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough.

Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight. (The pastry can be frozen for up to 3 months.)

Make the pastéis de nata dough

In a medium bowl, whisk the flour and 1/4 cup milk (60 ml) until smooth.

Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (104°C). Do not stir.

Meanwhile, in another small saucepan, scald the remaining 1 cup milk (237 ml). Whisk the hot milk into the flour mixture.

Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside. The custard will be thin; that is as it should be. (You can refrigerate the custard for up to 3 days.)

Make the custard

Place an oven rack in the top third position and heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it&#8217;s about an inch (25 mm) in diameter and 16 inches (41 cm) long. Cut it into scant 3/4-inch (18-mm) pieces. Place 1 piece pastry dough, cut side down, in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch [50-by-15-mm] size). If using classic tins, cut the dough into generous 1-inch (25-mm) pieces. Allow the dough pieces to soften several minutes until pliable.

Have a small cup of water nearby. Dip your thumbs in the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/16 inch (1.5 mm), then smooth the dough up the sides and create a raised lip about 1/8 inch (3 mm) above the pan. The pastry bottoms should be thinner than the tops.

Fill each cup 3/4 full with the cool custard. Bake the pastries until the edges of the dough are frilled and brown, about 8 to 9 minutes for the mini-muffin tins, 15 to 17 minutes for the classic tins.

Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with confectioners&#8217; sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. These are best consumed the day they&#8217;re made.

Assemble and bake the pastries

https://s23991.pcdn.co/wp-content/uploads/2016/02/pasteis-de-nata-thumb.jpg.webp

Learn how to make classic pastéis de nata, Portuguese custard tarts.

How to Make Pastéis de Nata

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Potato and pea samosas

onions,

garlic cloves, chopped

4cm-piece fresh ginger, grated

green chillies, deseeded and finely chopped

tbsp oil

potatoes,

frozen peaor finely sliced green beans

coriander, leaves

mango chutney, to serve

plain flour

To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.

Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through &ndash; add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.

Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.

Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

This comforting classic gets a smart makeover, thanks to a layer of spinach, pancetta and a red wine gravy

Beef Wellington with spinach & bacon

beef fillet,

butter

sunflower oil

spinach

bacon

flour,

pack all-butter puff pastry

shallot, finely chopped

thyme

bay leaf

red wine

beef stock cube

Pat the beef fillet with kitchen paper to remove any blood, then season. Heat the butter and oil in a large frying pan until very hot, then sear and turn the fillet with tongs for 8-10 mins until it’s well browned on all sides – hold it up to sear both ends, too. Set the beef aside on a tray to catch any juices. Take the pan off the heat, but don’t clean it.

Tip the spinach into a colander and pour over a kettle of boiling water to wilt it, then pour over cold water to cool it down. Squeeze the spinach as hard as you can to extract as much liquid as possible, then set aside. Lay a large sheet of cling film on your work surface. Overlap the pancetta or bacon on it in a row, then cover with another sheet of cling film. Use a rolling pin to roll it out to a thin layer. Remove the top sheet of cling film and scatter the spinach over the pancetta. Replace the cling film and roll again. Carefully peel away the top layer of cling film again, and sit the beef on top. Using the edge of the cling film, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. For best results, place in the freezer for 30 mins to firm up – do not leave for longer or cooking times will be affected.

On a lightly floured surface, roll the pastry to a rectangle a little larger than your Good Food magazine. Trim the edges to neaten, then lightly brush the pastry with egg yolk. Carefully unwrap the beef parcel and lay in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. For a really neat finish, get another clean sheet of cling film and roll the Wellington into a tight sausage again. Chill for at least 30 mins, or up to 1 day.

Heat oven to 220C/200C fan/gas 7 and put a lightly oiled baking tray in it. Unwrap the Wellington, brush with egg yolk, then use the back of a knife to score a neat criss-cross or checkerboard pattern all over it. Sprinkle with flaky sea salt and transfer, sealed-side down, to the hot baking tray. Roast for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and continue to cook for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium, and about 45 mins for well done, making sure the pastry doesn’t burn (cover it with foil if it starts to darken). Remove from the oven and immediately brush with more egg yolk. Leave to rest for 10 mins.

To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan with a wooden spoon. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the Wellington into 6 thick slices and serve with the gravy on the side.

Perfectly crispy baked chicken wings smothered in easy homemade buffalo sauce. So simple to make - they&#x27;ll be a total hit for any party table!

Crispy Baked Buffalo Wings

2.2 lbs (1 kg) chicken wings

½ tsp salt (make sure it's regular table salt)

(150 milliliters) Frank’s hot sauce

½ cup (120 grams) unsalted butter

tbsp cider vinegar

Worcestershire sauce

salt

(120 grams) sour cream

tbsp mayo

cheese

parsley

carrots

celery

After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.

To make the buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey and salt in a pan. Place over a medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.

Mix the blue cheese sauce ingredients together in a bowl until smooth.

Toss the buffalo sauce with the wings and serve with the blue cheese sauce, carrots and celery.

Perfectly Crispy Baked buffalo wings smothered in an easy homemade buffalo sauce. So simple to make - they'll be a total hit for any party table! 

The first thing to go on the buffet table? ✔
Easy to make ahead and reheat/assemble later? ✔
Inexpensive ingredients? ✔
Flippin' delicious? ✔

Full printable recipe on our site: https://www.kitchensanctuary.com/crispy-baked-buffalo-wings/

Ingredients for the buffalo chicken wings:
2.2 lbs (1.5 kg) chicken wings
2 level tbsp aluminium-free baking powder (It has to be baking powder NOT baking soda - see further notes on baking powder on our site
½ tsp salt make sure it's regular table salt
½ tsp pepper

Buffalo Wings Sauce:
2/3 cup (150ml) Frank’s hot sauce
½ cup (120g) unsalted butter
1 tbsp cider vinegar
1 tsp Worcestershire sauce
2 cloves garlic peeled and minced
1 tbsp honey
¼ tsp salt

Blue cheese sauce:
1/2 cup (120g) sour cream
3 tbsp mayo
1/3 cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)
1/2 tbsp cider vinegar
1/2 tsp Worcestershire sauce
a pinch of dried parsley

To Serve:
2 medium carrots peeled and cut into 2-inch (5cm pieces)
2 sticks celery cut into 2-inch (5cm pieces)

#partyfood #appetizers #chickenwings

Buffalo Chicken Wings - Super Crispy Wings with a Super easy blue cheese sauce!

This Funfetti layer cake is perfect for birthdays, celebrations or just because! Soft and moist vanilla funfetti cake layers, paired with silky vanilla buttercream and filled with homemade strawberry jam. Delicious!

funfetti cake recipe

eggs (room temperature)

unsalted butter

240 g white granulated sugar

g all-purpose flour

baking powder

sour cream (room temperature)

50 g whole milk (room temperature)

80-100 g confetti sprinkles

strawberries

g white sugar

lemon juice

white sugar

380 g whole milk

lemon juice/vinegar (for cleaning)

Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you&#x27;re not using a fan oven. Grease and line with parchment paper three 6' round cake tins. Alternatively, you can use two 8' cake tins.

In a medium bowl sift together flour, baking powder and salt. Whisk until combined and set aside.

In a measuring jug combine sour cream, whole milk and vanilla extract. These are your wet ingredients.

In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on a medium-high speed until pale and fluffy. (approx. 3 min) Stop the mixer and scrape down the bowl.

Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.

Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)Coat your sprinkles with a little bit of flour and fold them in your batter using a silicone spatula.

Divide the batter evenly among the 3 tins and bake for 20-25 minutes or until skewer inserted in the middle comes out with a few crumbs (not traces of uncooked batter). Do not overbake it.

Once they&#x27;re done, let the cakes cool for 10-15 minutes on a wire rack before removing them from the pans to cool completely. They will continue to cook in the pan, so it&#x27;s better that the skewer is not entirely clean. Otherwise, your cake will overbake and that will cause dryness.

For Vanilla Cake:

Cook strawberries with sugar and squeeze of a lemon juice over a medium-high heat until it reaches boiling. Using a potato masher, mash strawberries. Turn the heat down and let it simmer for approx. 15 minutes or until it thickens. It&#x27;s better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour. I like to have small strawberry pieces here and there, but if you want your jam to be extra smooth then strain it through a sieve or blitz with a hand blender. Cover it with cling film and leave it to cool in the fridge.

For the strawberry jam:

In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. This can take about 15 minutes. The moment you realize it's thicker, cook for another 3-4 minutes.&nbsp;

Once it's done, put a cling film over it touching the surface to prevent "skin" forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.

Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it&#x27;s pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it&#x27;s all nicely incorporated and with no lumps. Add vanilla extract and mix until everything is combined.For decorating purposes, leave a tablespoon of buttercream for each desired sprinkle colour - I made 4: blue, red, yellow, pink. Mix it with gel food colouring. Start by adding just a tiny bit if you want pastel colours, instead of bright.

Vanilla buttercream:

Clean the bowl of your stand mixer, as well as the whisk attachment, using a little bit of lemon juice or vinegar and a clean paper towel. This way we&#x27;re eliminating traces of grease which could make making meringue impossible.Combine the egg whites, sugar and a pinch of salt in a prepared bowl and put over a bain marie (a pot of simmering water). Stir constantly with a whisk to make sure the egg whites cook evenly. The mixture is done when it&#x27;s hot and the sugar is completely dissolved. Rub a little bit of the mixture between your clean thumb and forefinger to test for graininess. If you can feel sugar granules, cook the egg whites some more.Ideally, the mixture should reach 70°C or 160°F. But if you don&#x27;t have a thermometer, just make sure it&#x27;s hot and smooth.

Wipe the bottom of the bowl, place it on your stand mixer and mix on high speed using a whisk attachment until you get stiff peak meringue and the sides of the bowl are cool to the touch. This could take anywhere from 5 to 15 minutes.Meanwhile, preheat your oven to 100°C (210°F) and line a baking sheet with baking paper. Use some prepared meringue to stick the paper to the tray, so it won&#x27;t slide and move while you&#x27;re piping.Put the meringue in a large piping bag fitted with Wilton 4B french star nozzle. Or Wilton 2A round nozzle for classic meringues like on my Banana Dulce de Leche Cake.Holding your piping bag vertically, pipe meringue kisses. Bake them in a preheated oven for 45 minutes, or until you can pick them up without sticking.

Meringue kisses

Using a cake leveler or a long serrated knife level the tops of your cakes if needed.

In the middle of your cake board or a serving plate put some buttercream to stop the cake from moving around.

Place one cake layer on a cake board or a serving plate. Using a small offset palette knife or a piping bag, spread the frosting over the cake and drizzle some berry jam over the frosting. Top it with the next cake layer and repeat the process.

Place final layer on top, upside down, and do a thin crumb coat on the cake. Chill for 20-30 minutes in the fridge before final decorating.

Once cooled, frost and smooth the top and sides of the cake with remaining frosting. Place it back in the fridge before doing brush strokes with coloured buttercream for sprinkle effect.

Using a small brush or a palette knife, paint your buttercream with colours of your choice. Bigger cakes can handle more colours ( more surface to paint) and I suggest for smaller cakes limiting your colours to 4-5.

Pile up meringiue kisses on top and your cake is ready! :)

Assembly:

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Crispy Greek-style pie

bag spinach leaves

jar sundried tomato

feta cheese, crumbled

eggs

filo pastry

Put the spinach into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a>. Pour over a couple <a href="http://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-measuring-sets">tbsp</a> water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> the tomatoes and put into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> along with the spinach, feta and eggs. Mix well.

Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and <a href="http://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.

Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

The crispiest chicken wings baked in the oven. The skin is deliciously crisp and salty, with tender meat on the inside. No deep frying required!

Crispy Baked Chicken Wings Recipe

level tbsp aluminium-free baking powder (It has to be baking powder

Cut each wing at the joint so you have a mini wing and a drumette.

Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it&#039;s important to dry the wings first so they only get a light coating.

Place in a single layer on the rack, skin side up. It&#039;s fine for them to be touching. Discard any remaining coating once tossed together.

Place on the lower shelf of the oven for 30 minutes.

After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy.

Take out of the oven to cool slightly befor serving.

https://www.youtube.com/watch?v=WC9uurKgXLA

The crispiest chicken wings baked in the oven. The skin is deliciously crisp and salty, with tender meat on the inside. No deep frying required! 

Smother in sauce (yes, they still stay crisp even with the sauce on) to make bbq wings, buffalo wings or sticky Asian-inspired wings. Or eat as they are - they're totally moreish without any sauce!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/crispy-baked-chicken-wings/

Crispy Chicken Wings Ingredients:
2.2 lbs (1 kg) chicken wings
2 level tbsp aluminium-free baking powder (It has to be baking powder NOT baking soda - see further notes on baking powder below
½ tsp salt make sure it's regular table salt
½ tsp pepper

Instructions
1. Preheat the oven to 120C/250F and place a rack on a large baking tray.

2. Cut each wing at the joint so you have a mini wing and a drumette.

3. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating.

4. Place in a single layer on the rack, skin side up. It's fine for them to be touching. Discard any remaining coating once tossed together.

5. Place on the lower shelf of the oven for 30 minutes.

6. After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy.

7. Take out of the oven to cool slightly before serving.

#Wings #Baked #CookingShow

Dry & Coat

Wire rack

First Bake

Second Bake

Serve

How to get the BEST Crispy Chicken Wings! | Oven Baked Chicken Wings Recipe

Dessert for breakfast? Heck yes! This cinnamon chocolate chip coffee cake with a thick cinnamon swirl is the perfect start to any day.

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