GARLIC PARMESAN WINGS 2 kilos chicken wings, cut into half Patis Calamansi juice Potato starch Cornstarch Black pepper More potato starch for coating 250 grams salted butter 3 tablespoons garlic powder 3 tablespoons minced garlic Grated parmesan cheese

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Recently, nahihiligan na naman namin ang Chicken Wings.

Paggabe, parang nag-crave kami palagi.

My personal favorite is the Garlic Parmesan

kasi diba, nandun yung garlicky flavor and then the cheese.

Kaso lang minsan, nakakalungkot o dapat mukhang malungkot.

Pagdating ng Chicken Wings dito, pag umorder ako, medyo labsak na.

So today, magluto na lang tayo niyan and I'm going to teach you the technique.

Kung i-business mo ito, kung paano mo maiiwasan na maging malabsak ang iyong Garlic Parmesan Wings.

So syempre, sa lahat ng Chicken Wings, kailangan mo ng masarap na base.

So gawin muna natin yun.

Meron ako dito, ito pinaghiwalay ko na yan, yung Chicken Wing.

Pinakat ko na po sa grocery store, o diba?

Kaysa dito pa ako magkalat-kalat and of course, I triple wash this.

So nahugasan na ng maraming beses para matanggal yung lansa ng manok.

I'm just going to season this with fish sauce or patis.

Approximately 1 1⁄4 cup, tansyameter lang ito and calamansi juice na pinapiga ako na.

So just a splash of calamansi juice, black pepper, you put your black pepper there.

And I will also put garlic powder because it's Garlic Parmesan Wings, right?

We need to defend its garlic.

Garlic powder and I'm going to put cornstarch.

This is the base.

So you just mix it.

I don't want to pretend anymore, I want to use my hands because I can feel it more.

You know that, right?

It's like I can feel it more if the seasonings are sticking when I use my hands.

If you have the time, it's better if you can marinate this for around 3-4 hours.

If you don't have time, about 10 minutes, it's already okay.

But I will admit that even if I have time, I feel hot.

I want to taste it already, I want to eat it already.

So what I did, you know that I fry it already.

It's still effective, the taste is still good.

Okay.

But I think I will wait for around 10 minutes because I will heat the oil and I will fry it outside.

Because I have a visit later, I will bring them here in the kitchen.

I don't want my kitchen to smell like fried chicken later, right?

Because I will make them eat something that is not fried chicken.

Pasta, maybe they will look for chicken.

So there, I will wash my hands and let's go out there.

Let's fry there.

And now, let's fry.

So here it is, I'm already heating the oil and I'm using my Chef RV All Purpose Pot.

It's also for frying and look at the cover, right?

The signature Elephante and Chef RV.

Oh my! It's so exciting.

And this is really All Purpose.

Even the cover, it won't be wasted.

So I will put it here.

The fried one already.

And I have here potato starch.

So the chicken that I soak.

So there, you just dredge it on the potato starch.

So there, you soak it.

You soak it about 6 pieces before you fry it

because my oil is already hot.

What will happen if I put it there one by one,

the first one that I put will be burned or toasted.

So we want it to be even, right?

Potato starch.

If you don't have potato starch, you can use cassava starch.

This is one of my secrets that I'm sharing to you

on how you can ensure that your chicken wings are really crispy.

I normally wouldn't recommend using All Purpose Flour

because when it's freshly fried, it's crispy.

When your chicken wings are already cold, the crispiness and flakiness are gone.

So use potato starch.

Potato flour or cassava starch.

Cassava flour.

So I'm going to fry this.

I'm just making sure that I really coat it.

And your oil has to be hot.

This All Purpose Pot is made of cast iron and enamel coated.

So the frying is really even.

And it's very luxurious, right?

Very affordable.

3,800 pesos only.

Limited pieces.

It's just a bit.

So you just buy it.

So there.

So we're gonna fry it.

You may say that,

''Oh my God! It's like a vendor that doesn't cook anymore.''

So you want to fry this until golden brown.

Around 8 to 12 minutes.

So there, you can already see how nice it is.

The coating is really nice.

Very crisp.

Okay, nice and crisp.

Okay, so there.

After we fry it outside.

Here it is.

There is one more thing to fry there but you know me.

Excited.

So it's just as simple as that.

To make the Garlic Parmesan Sauce, you get your good butter.

You just put your good butter.

Okay.

While your good butter is not hot yet,

you put it garlic.

Mince garlic from our farm, just kidding.

And then you just brown it a bit.

Just a bit.

Okay, you just want this to become light golden brown

because it would be bitter if it's too much.

And then just a tip.

For me, I put a bit of this Garashi.

Japanese Chili with Spices.

Just a bit, just to give it that kick.

But of course, this is optional.

If you don't want it to be spicy, don't put it.

And then I will also put a bit of garlic granules.

Just a bit.

Okay.

And now, it's already aromatic.

I will toss our Crisp Wings, Chicken Wings.

You just toss it there.

The fire is still open, okay?

You toss it a bit.

While the fire is still open.

This will really help to absorb the flavors.

Okay, but you have to be gentle because the breading might be torn, the chicken might be crushed.

More garlic granules, I turn off the fire already.

And you may also put parmesan.

This is just grated parmesan.

I will toss it one more time.

The parmesan that I put would be melted a bit

and that's what we like.

So that it would really taste good.

Not just on the top only.

When we put garlic parmesan, it really needs to be felt.

Not just on the surface only.

It would taste good, not just on the surface only.

And more parmesan.

And I will also put it a bit of spring onions for that nice color.

So if you have a restaurant, you just put it on a paper like this.

Just to absorb the excess oil but to be honest, I really like that oil because that is the flavor.

If you have a party, don't remove it on the all-purpose pot

because the all-purpose pot is not only for cooking.

It's also very fancy for serving, right?

Just look at it, it looks so fancy.

But you know what's more fancy?

Let's taste this already.

And more parmesan.

Grated parmesan on top.

Look at that.

Okay, let's taste it.

Oh my! It's sticky.

Oh my God!

It's just hot.

So juicy, so crunchy, so tasty.

You know what?

Of course, not yet because I'm not saying it yet.

What I like about this, it's really tasty until the inside of the chicken.

And we put fish sauce and calamansi.

We didn't put any expensive ingredients on it.

It's really tasty.

And the outside, I can really taste the garlic, the parmesan.

Oh my gosh!

The chili.

I feel like I want to continue eating on the wings here right now.

But me, if you're gonna ask me.

I want to have a bit more chili powder.

But of course, I'm not the one you're gonna ask.

You're gonna ask yourself, your family, and friends, and your customer, right?

So what are you waiting for?

Just ask them already and make this super fancy Garlic Parmesan Wings

and I'm going to see you all soon.

Babo!