FOOD & DRINK: Hesitant buy proves perfect for wings | Life

Who doesn’t like chicken wings? It is very delicious, but it is very troublesome to make at home. That is, until air fryers came onto the modern kitchen scene.

Cooked without oil or cooking spray, these chicken wings are super crispy in their own fat, making them a healthier alternative, especially if you just season them with salt and pepper. The secret to crispy chicken wings is baking powder!

We love this teriyaki sauce. Instead of marinating chicken wings, toss them in warm teriyaki sauce after cooking. It’s not too sticky, not too sweet, and I think you’ll be addicted to it.

This wine isn’t necessarily the best pairing for this recipe, but I wanted to share this exciting wine project (plus, it’s fun to drink while cooking!).

Based in the Okanagan Valley, Q&A is a premium wine project by Hollywood actor and director Jason Priestley, owner of local winery Winemakers CUT, Michal Mosney, and media personality and broadcaster Terry David Mulligan. Together these three friends share a great passion for wine and together he has been involved in all levels of the BC wine industry.

Everyone remembers for his starring role in Beverly Hills 90210, Priestley was part of the team that grew the Black Hills Winery into one of the most celebrated wineries in the Southern Okanagan. Black Hills was sold to Andrew Peller Limited in 2017.

“Even after the sale, we continued to search for that particular terroir that would allow us to create an unparalleled Bordeaux-style blend. “Everywhere you look, all roads lead to one answer, and that answer again lies in the Okanagan.” The difference this time is in the details that focus on elegance and finesse.”

This wine can be ordered online at


Q&A wine

5% Cabernet Sauvignon, 38% Merlot, 13% Cabernet Franc, 4% Petit Verdot.

The 2020 vintage is elegant yet intensely concentrated with ever-evolving layers of fruit in the glass. Expressive aromas of midsummer okanagan cherries and wild blackberries

Clove and cedar balance seamlessly, while thoughtfully restrained oak highlights the fruit. Cellar 10-15 years.


Jennifer Schell Lirag is an international award-winning cookbook author who has been shining a spotlight on British Columbia’s food, farm and beverage communities for over 15 years.

Follow her on social media at @jenniferschell8 and visit

Teriyaki chicken wings


• 10 birds (winglets or drummets)

• 2 tsp.Baking powder


½ cup dead

•1 tablespoon.sugar

• 1/2 cup soy sauce

• ½ cup sake (Japanese sake)

•1 tablespoon.ginger, chopped

• 2 tsp.cornstarch

• 2 tablespoons.water

Note: This is a larger batch of sauce, as you’ll want to keep it in the refrigerator.Can be used for frying or frying

Serve over beef, fish and chicken.


Dry the chicken wings with a paper towel (this will make them more crispy). Add wings to large bowl. Season with salt and pepper. Sprinkle with baking powder and toss the wings to coat.

Place the first 5 ingredients in a small pot and simmer for 3-4 minutes. Make a slurry with cornstarch and water in a small bowl and mix into the sauce. Simmer another minute or until the sauce thickens.

Preheat the air fryer to 400 degrees for 4 minutes. Add one layer of chicken wings to his air fryer basket. At 400 degrees he cooks for 12 minutes, removes the basket and flips the wings. Return to air fryer and cook for another 10 minutes. Remove the chicken wings from the basket and place them on a rack to let him rest for 2-3 minutes, then transfer to a large bowl and drizzle with 1/4 cup teriyaki his sauce and stir. Adjust the amount of sauce to your liking.

If you want to make a larger batch, cook the wings in several batches in the preheated oven and mix everything together before serving.


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