Posted on Leave a comment

Chicken Wings Recipe

Making chicken wings from home is simple. For many recipes, they are baked in an oven to give it the best crispy texture, rather than deep-frying. Baking chicken wings is one of the most popular methods. Whether you prefer a tangy or a sizzling hot recipe, the crispy chicken wings recipe will leave you wanting more.

1. Preparing

To have a great crispy chicken wing and some people prefer to start by washing. For a juicer recipe, it requires to be dry. The chicken wing is dried by patting with a dry towel. If you do not have chicken wings, you can alternate with chicken drums.

Put the wings in a bowl and add the ingredients of choice according to the chicken wing. Note that the procedure for most of the different favor is the same. For a simple recipe, here is the method.

• 20 pieces of Chicken wings

• 1 teaspoon salt

• 1 teaspoon group pepper

• 2 teaspoon of olive oil

• 2 teaspoon of paprika

• 2 teaspoon chili powder

• 8 cloves crushed garlic

• 1 teaspoon soy sauce

The ingredients can be blended or just mixed in a bowl. Place the chicken wings in a large bowl and add the ingredients. Mix well and ensure each piece is coated well with the spices. Mixing with hands is easy, and it helps in distributing the flavors evenly. After mixing well, cover the bowl with a paper wrap. If you have time, you can put them in the fridge overnight or for a few hours. It ensures the flavors are well marinated.

2. Baking

Deep frying is not necessary. By roasting the chicken wings in the oven, it makes it healthier, saves time by baking at once, and the flavors are enhanced. Once ready for baking, pre-heat the oven to about 425 degrees. Place the baking rack with a baking sheet inside. If you do not have a baking tray, spray the foil with a nonstick baking spray to avoid the wings from sticking.

Place the wings in the rack on a single layer with space between the wings. By placing the wings on top of the rack, it lifts them, and they cook evenly, also lets air circulate the pieces given them crispy skin. It also helps in dripping the excess fat from the chicken wings. Bake for about 30 minutes. Use tongs to turn each side halfway. Cooking time may be different depending on the size of the wings. The chicken wings should be ready when the color turns to a golden brown.

  • Serving

When the wings are ready. They can be served hot or after cooling for some time. Having a variety of flavors will leave your guests happy. Divide the chicken into different portions on separate bowls, add each dish to a different sauce. For spicy option, you can try the Buffalo sauce, for those who would love it sweet, honey barbecue is a great choice.

You can also add an option of sautéed bell peppers garnished with coriander.

Posted on Leave a comment

Haitian Food Specialties

Haiti is a small country in the Carribean that shares the island of Hispaniola with the Dominican Republic. Despite its small size, it is home to over one million people, making it one of the most populous Carribean countries. Despite that, many people are unaware of the culture or society of Haiti. One of the most important ways that people share culture is through food, and Haitian food summarizes the culture of the country spectacularly. Many of these dishes bear similarities to other dishes that are more well-known throughout the Americas.

Diri ak djon djon

One of the key staples of Haitian food is Diri ak djon djon, or black rice. The name of the dish comes from the djon djon mushroom, a type of fungus that grows in the island country. The djon djon mushroom has become a key part of Haitian food and culture because of its taste and color. Although the stems are inedible, the caps of the mushrooms give the rice a black color and umami flavor. Black rice is often served as a side dish to the main meat course in a Haitian meal.

Griyo (Griot)

Giryo, or griot, is often the main meat dish that is accompanied by diri ak djon djon. This Haitian food staple is pork that is generally boiled before being fried. The initial cooking softens the pork, while the frying creates a crispy layer on the outside of the meat. This combination of a crispy outer layer and a soft, succulent center creates a mouth-water dish that is loved by all.

Bannann Peze

Most Central and South American countries have a take on the fried plantain dish. Bannann Peze is the Haitian culture in a fried plantain dish. Plantains are flattened before frying, usually twice in oil. The first fry of the plantain browns and cooks it, while the second fry adds to the crispy, carnival-like texture that is associated with fried foods.

Bulgur Wheat

Bulgur wheat is a type of grain that is made from whole-grain kernels of wheat. The kernels are often boiled for a short amount of time before they are dried. While bulgur wheat isn’t a dish, many different kinds of Haitian food use bulgur wheat as a main ingredient. Among these, the two that sum up Haitian culture the most are labouyi ble and kibi. Labouyi Ble is a type of porridge made from bulgur wheat. The wheat is boiled before being blended with water and strained. It is then mixed with warm spices, like cinnamon, star anise, and nutmeg, then mixed with butter and served warm or cooled. Kibi, or kibbeh, is a type of Haitian food that bears a lot of similarities to Arabic culture and food. Derived from foods like samosas, kibi is generally made from meat, usually beef or lamb, and is mixed with onions and power spices. The spicy mixture is then stuffed into a shell, often made from bulgur wheat, and fried until it is crispy and served hot.