caribbeanpot
CaribbeanPot.com's YouTube video titled "10 Incredible Chicken Wing Recipes" showcases various ways to prepare flavorful chicken wings. The video includes recipes for spicy brine wings, pepper sauce wings, curry stew wings, seasoned brine wings, mango habanero wings, spicy mango wings, Pineapple Jerk wings, rum jerk wings, and cherrywood-grilled BBQ sauce wings. The chef emphasizes the importance of properly handling spicy ingredients and brining the chicken wings before cooking for maximum flavor. The video provides step-by-step instructions and helpful tips for each recipe, making it easy for viewers to recreate.
In this section of the video, Chrissy from CaribbeanPot.com shows us how to make a spicy brine for chicken wings using fresh ingredients from his garden. He picks scotch bonnet peppers, garlic, and thyme, and combines them with sugar and salt for the brine. He then adds warm water to dissolve the sugar and salt and quadruple the amount of ice-cold water to cool the brine before adding the chicken wings. Chrissy emphasizes the importance of handling spicy ingredients carefully and using gloves or washing your hands with soap and water afterward.
In this section, the chef explains how to prepare chicken wings for frying so that they come out crispy and flavorful. He recommends brining them for only two hours and then air-drying them on a wire rack with corn starch to enhance their crunchiness. He also gives tips on how to maintain the temperature of the vegetable oil and why he prefers using a wire rack instead of paper towels to drain off the extra fat. Lastly, he goes over the other ingredients that he will use to make the pepper sauce, which includes onion, garlic, black pepper, scallions, thyme, and scotch bonnet peppers. The chef warns that the fumes from the peppers can be overpowering, so he prefers to cook this dish outside.
In this section of the transcript, the YouTube chef shows his viewers how to make pepper wings outside, since no one wants their home to smell like fried chicken. The chef fries the wings and then makes a pepper sauce using garlic, thyme, onion, scallion, and scotch bonnet pepper. He then cracks black pepper and adds cornstarch to the mixture, before tossing the wings back in until everything is soaked up. The chef emphasizes the importance of controlling the amount of pepper used in the recipe.
In this section, the cook is making curry stew chicken wings using free-range green-fed chicken wings and a variety of seasonings. He starts by seasoning the chicken wings with salt, black pepper, Worcestershire sauce, habanero pepper, Caribbean green seasoning, scallions, and fresh thyme. He also adds garlic and ginger to the marinade. The cook then adds a medium onion, tomato, and ketchup to the mix and lets it marinate for a couple of hours. Next, he heats up a pot and adds brown sugar and vegetable oil to it until it becomes frothy and amber in color. Once heated, he adds the seasoned chicken wings and sautés them, creating the stew component of the dish. Finally, he adds water to the remaining marinade and mixes it in with the chicken.
In this section, the chef explains his process for creating a flavorful sauce for chicken wings. He cooks the sauce until it boils and reduces, then adds water and fresh thyme to create a thick gravy. He then places the chicken wings in a brine made with warm water, brown sugar, salt, and fresh thyme to add more flavor before cooking. He advises against brining for too long due to the small size of the wings, which can lead to them absorbing too much salt.
In this section of the video, we see the preparation of chicken wings with a brine that includes salt, garlic powder, onion powder, and bird’s eye peppers. The chicken wings are then left to marinate in the brine, rinsed off and dried before deep-frying in vegetable oil for 20 minutes until golden brown. The final result is crispy chicken wings that are moist on the inside, perfect for pairing with some mango habanero sauce. The recipe suggests drying the chicken wings with paper towels before frying to prevent excess moisture from jumping back at you when added to the hot oil.
In this section, the chef shares his recipe for seasoned chicken wings with a mango habanero sauce. He starts by marinating the trimmed chicken wings with chopped thyme, scallion, salt, black pepper, and lime juice for 15 minutes. Meanwhile, he prepares the sauce by boiling mango nectar, scotch bonnet pepper, and salt, then adds melted butter, cornstarch, and a teaspoon of lime juice. He grills the wings on a propane grill for about 25-30 minutes, flipping them on each side until they are cooked evenly. The chef recommends using a favorite hot sauce as a substitute for habanero or scotch bonnet peppers.
In this section, we see the process of making spicy mango chicken wings on the grill. The wings are cooked first, then tossed in a spicy mango sauce and grilled again to let the sauce act like a BBQ sauce and give the wings a charred flavor. The recipe can also be done in the oven by lining a baking tray with parchment paper or foil, cooking the wings, and then coating them in the sauce and baking them again. The video also features a recipe for Jamaican jerk chicken which involves blending a marinade using jerk seasoning, coconut milk, honey, lime, garlic, and a Scotch bonnet pepper for a spicy kick. The marinade is used to coat the chicken before grilling or baking.
In this section, we learn how to make a Pineapple Jerk Chicken Wing recipe from CaribbeanPot.com. We first prepare the jerk marinade with jerk seasoning, garlic, shallots, pineapple and lemon juice. We marinate the chicken wings with half of the jerk marinade for 2-3 hours before grilling them on a hot grill. The wings are placed high above the heat as there is sugar, honey, and pineapple in the marinade that may burn. The final result is a mix of sweet and spicy flavors that infuse the wings, making them delicious and delightful.
In this section, the chef is cooking jerk chicken wings on the grill. He carefully monitors the temperature to keep the wings juicy. He also saves half of the marinade for the finishing sauce. The chef adds brown sugar, tomato ketchup, pineapple juice, grated ginger, and rum to the finishing sauce. He reduces the sauce for 25 minutes before pouring it on top of the cooked wings. He tosses the wings in the sauce and reserves the rest for serving.
In this section, the YouTuber shows viewers how to make pineapple rum jerk chicken wings with a brine to keep the chicken moist, add flavor throughout the meat, and infuse it with a blend of Caribbean green seasoning, spices, and herbs. The YouTuber also demonstrates how to set up a grill with charcoal and hardwood to add a hint of cherry smoke to the wings while keeping them saucy and sticky. The ingredients and instructions are listed in the video description.
n this section, the video demonstrates how to cook grilled chicken wings with a cherry-wood fire and a homemade barbecue sauce. The chicken is first brined in a mixture of water, allspice berries, thyme, ginger, scallions, salt, and brown sugar and then grilled over indirect heat before being moved over the fire to get the right amount of color and stickiness. The barbecue sauce is brushed onto the chicken wings to give them a nice flavor and caramelization, and the wings are rotated over the heat to ensure that they are fully cooked. Overall, this recipe is great for those who want a Caribbean-inspired twist to their classic grilled chicken wings.
In this section, the chef explains how to brine chicken wings and make a tamarind sauce for them. To make the brine, a mixture of water, salt, sugar, and spices is prepared and the chicken wings are allowed to soak in the brine for 2-3 hours. The tamarind sauce is prepared by boiling tamarind paste in water with ginger and garlic for a few minutes, straining it, and adding it to a pan with scallions, black pepper, ketchup, brown sugar, honey, and orange juice. The sauce is then brought to a boil and reduced to a sticky consistency that will coat the chicken wings.
In this section, the chef demonstrates how to make a delicious tamarind glaze for chicken wings. The recipe involves reducing tamarind concentrate along with sugar, honey, and cucumbers. The sauce is then thickened and set aside to serve as a dipping sauce. The chicken wings are seasoned with salt, black pepper, scallions, and a little bit of vegetable oil before being baked in the oven. The finished wings are then brushed with the tamarind glaze and warmed in the pot before serving.
In this section, we see how to make garlic parmesan wings and the step-by-step process. The mixture is made of freshly grated parmesan cheese, finely chopped garlic, parsley, lemon zest, and a food processor mix of garlic, scallions, shallots, cilantro, and ginger. The wings are marinated for about 30 minutes and cooked in a preheated oven of 425 degrees Fahrenheit for 25 minutes. Afterward, the mixture is spread onto wings and put back in the oven for about 10 minutes, giving them a nice golden color.
In this section, the video shows how to prepare a flavor-packed marinade for chicken wings. The recipe calls for sea salt, lime juice, thyme, black pepper, scotch bonnet peppers, olive oil, and organic honey to create a thick and chunky marinade. The chef recommends using a food processor to help bring everything together and marrying the marinade for a couple of hours in the fridge or overnight for best results. After preparing the chicken wings on the grill, the reserved marinade is used to dress the chicken wings for an extra boost of flavor. The end result is the ultimate grilled chicken wings with a wicked marinade that's sure to impress guests.
In this section of the video, the host introduces the first recipe of the July Month of Grilling series: jerk chicken wings on raw fire. He lists the ingredients needed, including salt, olive oil, lime, brown sugar, thyme, ginger, scallions, orange juice, garlic, onion, scotch bonnet pepper, cinnamon, nutmeg, allspice, and soy sauce. He demonstrates how to prepare the jerk marinade in a food processor by combining all the ingredients and pulsing until the desired consistency is reached. The host also shares some tips for controlling the heat of the dish and using substitutions when certain ingredients are not available. Finally, he shows the five pounds of chicken wings that will be used for the recipe.
In this section, the recipe for jerk chicken wings is being prepared and smoked for an authentic island flavor. The chicken wings are first marinated with a homemade jerk marinade consisting of Scotch bonnet pepper and left in the fridge for at least five hours. Next, a smoke pouch is made using applewood and allspice berries soaked in water and wrapped in tin foil. The pouch is pierced with a fork and placed directly on a propane grill on high heat to start smoking. Once the pouch starts smoking, the marinated chicken wings are placed on the top rack to cook with the smoke infusing flavor from below.
In this section, a Caribbean-style smoked chicken wing recipe is demonstrated by Chris at CaribbeanPot.com. First, he brines the chicken wings in water with sea salt, black pepper, and golden brown sugar. Then, he adds seasoning pepper, garlic, scallions, parsley, and a habanero pepper to a blender to create a marinade. He recommends basting the wings with the marinade for the first 15-20 minutes of cooking time, but warns that any unused marinade must be simmered on low for at least 25 minutes to ensure that the raw chicken is fully cooked. Chris recommends cooking the wings over low heat to prevent them from drying out and becoming cardboard-like. The wings are cooked for a total of 50 minutes, starting on the top shelf and finishing over direct heat.
In this section, the host of the video shows how to prepare and brine chicken wings for a delicious recipe. He starts by adding a habanero pepper and fresh thyme to lukewarm water in order to melt sugar and salt. The chicken wings are then washed with lemon and cool water before being submerged in the brine, made cold to prevent bacteria growth. After two hours in the fridge, the wings are dried and coated in a mixture of cornstarch, which will give them a crispy exterior once fried. To avoid the smell of frying inside, the host recommends frying outdoors on a high flame and placing the wings on a wire rack.
In this section, the host explains how to make crispy fried chicken wings. He is using vegetable oil in this recipe, but any oil can be used based on personal preference. It is important to have a lot of space between the chicken wings so they can fry evenly and be covered with oil, but not overcrowded. Once the oil temperature drops after adding the wings, bring it back to temperature and fry until they are a golden brown color. The host then seasons the wings with sea salt and black pepper. The recipe is easy and produces delicious crispy fried chicken wings.
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