These wings are one of the best things I’ve ever made. They are salty, sour and sweet all at once. So good. Get the recipe here, http://andrewzimmern.com/201…
Jun
11
These wings are one of the best things I’ve ever made. They are salty, sour and sweet all at once. So good. Get the recipe here, http://andrewzimmern.com/201…
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William Ross says:
June 11, 2014 at 11:40 pm (UTC 0)
My issue with wings is that the wings themselves are blubbery. I need to
find a cheap source for organic chicken.
JACK P says:
June 11, 2014 at 11:41 pm (UTC 0)
YUK!…..I like the original Buffalo wings.
Cam V says:
June 11, 2014 at 11:46 pm (UTC 0)
asian chicken wings are the best hands down. From vietnamese to korean to
thai they’re hard to beat
sntsbc says:
June 12, 2014 at 12:01 am (UTC 0)
Zimmern SUCKS!!!
VideoSouls says:
June 12, 2014 at 12:50 am (UTC 0)
2:57 What?! Urine?!!! 3:00 oh….
ldc62 says:
June 12, 2014 at 12:58 am (UTC 0)
sake huh… chinese huh….?
Knockahomer says:
June 12, 2014 at 1:25 am (UTC 0)
Made those yesterday, they really are the best.
Americanjazzlady says:
June 12, 2014 at 1:39 am (UTC 0)
YUMMMMMMY!! God bless you Andrew. You’re a cute bald guy! You’re a
good cook. Thanks for the recipe. I will try to make it soon!!
SHALOM. L’Chaim!!
Nem Golding says:
June 12, 2014 at 2:03 am (UTC 0)
HA. all of them are fat…
Suavador says:
June 12, 2014 at 2:46 am (UTC 0)
These are Chinese chicken wings, but he points to Indonesia on the map.
What gives?
Tobias Beer says:
June 12, 2014 at 3:12 am (UTC 0)
Whomever else thinks anise is poisonous, perhaps rather read up on illicium
verum rather than illicium anisatum.
Scott Geiger says:
June 12, 2014 at 3:46 am (UTC 0)
i have made these. but where i live you cant buy that type of chili so i
used a scotch bonnet . these are very good wings.
nadia issa says:
June 12, 2014 at 4:18 am (UTC 0)
i am making it tomorrow :)
joe valenzuela says:
June 12, 2014 at 4:45 am (UTC 0)
If you cook ’em with any other than a pug be sure they’re about the same
size as a pug and not more than two. Not advisable if you ’em cook with
three. And don’t ever cook with a great dane or saint bernard ever.
Hovert Tejero says:
June 12, 2014 at 5:25 am (UTC 0)
Adobo d’best..
Joyde says:
June 12, 2014 at 6:17 am (UTC 0)
Still don’t beat STEAK.
..but maybe thats just my british side talking…
Humberto Aguiñaga says:
June 12, 2014 at 6:50 am (UTC 0)
it needs some garlic
Vlum88 says:
June 12, 2014 at 7:35 am (UTC 0)
Do I have to brown both sides of the wings before adding the liquid? Does
anyone know?
HBCult says:
June 12, 2014 at 7:40 am (UTC 0)
Nice .But too sweet things added.
pusher1012000 says:
June 12, 2014 at 8:26 am (UTC 0)
i havent ate shit for two days and im watching this fuck im hungry
aeroces abe says:
June 12, 2014 at 8:27 am (UTC 0)
My dog smelled it through the monitor
Filomena Lok says:
June 12, 2014 at 9:16 am (UTC 0)
Great recipe. Thank you..
nybiggs says:
June 12, 2014 at 9:45 am (UTC 0)
but then you’d have enough to make it every week for half a year… and
according to this guy it’s worth it!
Joshua Case says:
June 12, 2014 at 10:38 am (UTC 0)
Wow…. Mirin is used in so many amazing Japanese (and I suppose Chinese)
dishes. It’s a great ingredient, especially with rice vinegar and soy sauce
in a sweet chilli sauce.
Vostadues says:
June 12, 2014 at 11:31 am (UTC 0)
using Mirin (味醂) and Sake is a easy replacement for different type of
Chinese rice wine, which is way too hard to get hold over in US or Europe,
in Chinese cooking, there are a lots of item can be replaced by Japanese
version of them, which is way easier to find in US/Europe.