01:10.0
So gawin muna natin yun.
01:12.0
Meron ako dito, ito pinaghiwalay ko na yan, yung Chicken Wing.
01:16.5
Pinakat ko na po sa grocery store, o diba?
01:20.0
Kaysa dito pa ako magkalat-kalat and of course, I triple wash this.
01:26.0
So nahugasan na ng maraming beses para matanggal yung lansa ng manok.
01:32.0
I'm just going to season this with fish sauce or patis.
01:36.0
Approximately 1 1⁄4 cup, tansyameter lang ito and calamansi juice na pinapiga ako na.
01:46.0
So just a splash of calamansi juice, black pepper, you put your black pepper there.
01:56.0
And I will also put garlic powder because it's Garlic Parmesan Wings, right?
02:01.5
We need to defend its garlic.
02:07.0
Garlic powder and I'm going to put cornstarch.
02:12.0
This is the base.
02:18.0
So you just mix it.
02:20.9
I don't want to pretend anymore, I want to use my hands because I can feel it more.
02:27.4
You know that, right?
02:28.9
It's like I can feel it more if the seasonings are sticking when I use my hands.
02:36.9
If you have the time, it's better if you can marinate this for around 3-4 hours.
02:43.9
If you don't have time, about 10 minutes, it's already okay.
02:46.9
But I will admit that even if I have time, I feel hot.
02:51.9
I want to taste it already, I want to eat it already.
02:55.4
So what I did, you know that I fry it already.
02:59.4
It's still effective, the taste is still good.
03:04.4
But I think I will wait for around 10 minutes because I will heat the oil and I will fry it outside.
03:11.4
Because I have a visit later, I will bring them here in the kitchen.
03:15.9
I don't want my kitchen to smell like fried chicken later, right?
03:21.4
Because I will make them eat something that is not fried chicken.
03:24.4
Pasta, maybe they will look for chicken.
03:27.4
So there, I will wash my hands and let's go out there.
03:32.9
And now, let's fry.
03:35.4
So here it is, I'm already heating the oil and I'm using my Chef RV All Purpose Pot.
03:42.9
It's also for frying and look at the cover, right?
03:46.9
The signature Elephante and Chef RV.
03:49.4
Oh my! It's so exciting.
03:50.9
And this is really All Purpose.
03:52.9
Even the cover, it won't be wasted.
03:54.9
So I will put it here.
03:57.4
The fried one already.
03:59.4
And I have here potato starch.
04:02.9
So the chicken that I soak.
04:04.9
So there, you just dredge it on the potato starch.
04:13.9
So there, you soak it.
04:16.9
You soak it about 6 pieces before you fry it
04:21.4
because my oil is already hot.
04:25.4
What will happen if I put it there one by one,
04:28.9
the first one that I put will be burned or toasted.
04:34.9
So we want it to be even, right?
04:39.9
If you don't have potato starch, you can use cassava starch.
04:42.9
This is one of my secrets that I'm sharing to you
04:47.9
on how you can ensure that your chicken wings are really crispy.
04:53.9
I normally wouldn't recommend using All Purpose Flour
04:58.4
because when it's freshly fried, it's crispy.
05:01.9
When your chicken wings are already cold, the crispiness and flakiness are gone.
05:07.8
So use potato starch.
05:12.8
Potato flour or cassava starch.
05:16.8
So I'm going to fry this.
05:19.8
I'm just making sure that I really coat it.
05:25.8
And your oil has to be hot.
05:30.8
This All Purpose Pot is made of cast iron and enamel coated.
05:40.8
So the frying is really even.
05:43.8
And it's very luxurious, right?
05:48.8
3,800 pesos only.
05:56.8
So you just buy it.
05:59.8
So we're gonna fry it.
06:01.8
You may say that,
06:02.8
''Oh my God! It's like a vendor that doesn't cook anymore.''
06:06.3
So you want to fry this until golden brown.
06:11.8
Around 8 to 12 minutes.
06:14.8
So there, you can already see how nice it is.
06:17.8
The coating is really nice.
06:22.8
Okay, nice and crisp.
06:37.8
After we fry it outside.
06:40.8
There is one more thing to fry there but you know me.
06:44.8
So it's just as simple as that.
06:46.8
To make the Garlic Parmesan Sauce, you get your good butter.
06:51.8
You just put your good butter.
06:57.8
While your good butter is not hot yet,
07:00.8
you put it garlic.
07:03.8
Mince garlic from our farm, just kidding.
07:07.8
And then you just brown it a bit.
07:16.8
Okay, you just want this to become light golden brown
07:21.8
because it would be bitter if it's too much.
07:25.3
And then just a tip.
07:26.8
For me, I put a bit of this Garashi.
07:30.8
Japanese Chili with Spices.
07:33.8
Just a bit, just to give it that kick.
07:36.8
But of course, this is optional.
07:38.8
If you don't want it to be spicy, don't put it.
07:41.8
And then I will also put a bit of garlic granules.
07:51.8
And now, it's already aromatic.
07:54.2
I will toss our Crisp Wings, Chicken Wings.
07:59.2
You just toss it there.
08:03.2
The fire is still open, okay?
08:05.2
You toss it a bit.
08:07.2
While the fire is still open.
08:09.7
This will really help to absorb the flavors.
08:14.2
Okay, but you have to be gentle because the breading might be torn, the chicken might be crushed.
08:21.2
More garlic granules, I turn off the fire already.
08:25.2
And you may also put parmesan.
08:29.2
This is just grated parmesan.
08:34.2
I will toss it one more time.
08:36.2
The parmesan that I put would be melted a bit
08:40.2
and that's what we like.
08:42.2
So that it would really taste good.
08:44.2
Not just on the top only.
08:46.7
When we put garlic parmesan, it really needs to be felt.
08:51.7
Not just on the surface only.
08:55.2
It would taste good, not just on the surface only.
08:58.7
And more parmesan.
09:00.7
And I will also put it a bit of spring onions for that nice color.
09:10.2
So if you have a restaurant, you just put it on a paper like this.
09:18.2
Just to absorb the excess oil but to be honest, I really like that oil because that is the flavor.
09:29.2
If you have a party, don't remove it on the all-purpose pot
09:34.7
because the all-purpose pot is not only for cooking.
09:39.2
It's also very fancy for serving, right?
09:42.7
Just look at it, it looks so fancy.
09:45.2
But you know what's more fancy?
09:47.2
Let's taste this already.
09:48.7
And more parmesan.
09:50.7
Grated parmesan on top.
09:55.7
Okay, let's taste it.
09:57.7
Oh my! It's sticky.
10:18.7
So juicy, so crunchy, so tasty.
10:24.7
Of course, not yet because I'm not saying it yet.
10:27.7
What I like about this, it's really tasty until the inside of the chicken.
10:33.6
And we put fish sauce and calamansi.
10:36.6
We didn't put any expensive ingredients on it.
10:46.6
It's really tasty.
10:48.6
And the outside, I can really taste the garlic, the parmesan.
10:55.6
I feel like I want to continue eating on the wings here right now.
11:06.1
But me, if you're gonna ask me.
11:08.6
I want to have a bit more chili powder.
11:12.6
But of course, I'm not the one you're gonna ask.
11:15.6
You're gonna ask yourself, your family, and friends, and your customer, right?
11:21.6
So what are you waiting for?
11:23.1
Just ask them already and make this super fancy Garlic Parmesan Wings
11:30.1
and I'm going to see you all soon.
