My recipes:
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Duration : 0:5:40

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Chicken wings are one of America’s favorite finger foods. The traditional chicken wing preparation that originated in Buffalo New York called for chicken wings, cayenne pepper sauce and butter. Today we’re going to put a twist on this classic chicken wings recipe with a dash of smoked paprika.

Buffalo wings are also known as chicken wings, hot wings or simply just wings. I got a game to catch, so let’s get started on one of my favorite chicken wing recipes. To prepare baked chicken wings, bake the wings on a sheet pan coated with 2 tablespoons of melted butter for 45 minutes at about 425 F, turning the wings halfway through. Drain and toss with chicken wing sauce.

Buffalo Chicken Wings

20 chicken wings, thawed and patted dry
1 cup all purpose flour
1 tablespoon smoked paprika
1/2 stick butter
1/2 cup vinegar based cayenne pepper sauce
Peanut oil, for frying (or canola or vegetable oil)

Wash thawed chicken wings and pat dry. Season to your liking with kosher salt and fresh cracked pepper.

In a casserole dish, mix together the flour and paprika. Set aside.

Prepare the chicken wing sauce. In a sauce pot, melt down the 1/2 stick of butter and 1/2 cup of cayenne pepper sauce. After butter is melted, remove from heat.

Set fryer to 375 F, or see baking method above.

Dredge chicken wings in flour, shake off excess, and add to the fryer. After 12 minutes, drain wings on paper towels. After all wings are cooked, pour over the sauce and mix well.

Serve these with our buffalo chicken dip and celery sticks. This appetizer recipe is great for a Super Bowl party or other gathering. You’ll also need a lot of napkins!

Duration : 0:2:12

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Denny’s Super Bowl 2010 Commercial

Duration : 0:0:32

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My recipes:
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Duration : 0:6:7

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Robot Chicken Robot Chicken Robot Chicken Robot Chicken
Christmas Christmas Christmas Christmas Cristmas Funny
Funny Funny Funny Funny Santa Santa Santa Santa Santa

Duration : 0:9:53

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Chinese food is one of the world’s most popular cuisines.

Chef Jason Hill tours Chinatown Los Angeles, home to some of the most authentic Chinese food in California.

After taking in the Chinese New Year dragon parade, a show by the Kung Fu Shaolin monks, and a Chinese contortionist show, we hit the streets in search of the best Chinese food restaurant in LA. Just be sure to look for that “A” grade in the window!

Yang Chow (819 Broadway) is famous for Chinese seafood like slippery shrimp, and Empress Pavilion serves up classic Cantonese dim sum. At Lucky Deli, you can stock up on Peking Duck.

Did you know the fortune cookie was invented here in Los Angeles in 1916?

Today, you can sample freshly made fortune cookies at Phoenix Bakery, where we also found some great shrimp dumplings, sticky rice cakes and chicken rolls. Just don’t leave without trying a slice of their famous strawberry whipped cream cake. It’s incredible.

Well enough of the facts. Let’s hit the kitchen and make a great Chinese chicken recipe.

This orange chicken recipe is famous here in California, where you’ll find it on practically every Chinese menu. But why buy Chinese delivery, when you can make it easily at home?

Now I know the most popular orange chicken is fried, but I think it’s a lot tastier and healthier as a saute. So that’s how we’re doing it today.

ORANGE CHICKEN

2-3 pounds boneless skinless chicken breast, cut into pieces
1 teaspoon minced ginger root
1 teaspoon garlic, minced
1/2 teaspoon cayenne or red pepper flakes (use less if you don’t like it spicy)
4 green onions, sliced
1 tablespoon rice wine
1/2 teaspoon sesame oil

ORANGE SAUCE
3 tablespoons soy sauce
3 tablespoons orange juice
10 tablespoons brown sugar
10 tablespoons white vinegar
Orange zest from 2 oranges

Mix together ingredients for orange sauce. Set aside.

Heat 1 tablespoon of cooking oil in a wok over high heat. Add minced ginger and garlic, stirring about 30 seconds. Add chicken to wok and cook.

Next add the dried red chiles and chopped green onion. Saute again, then pour in the rice wine.

Add orange sauce to wok and stir well.

Make a slurry with 1 tablespoon of cornstarch and 1 tablespoon water until smooth. Add to wok and stir until sauce thickens. Before serving, stir in sesame oil and grated orange zest.

Serve over steamed brown rice.

Duration : 0:4:5

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