Buffalo Hot Chicken Wings

Okay some people are so dumb over here that they think buffaloes have wings and you make them with chicken and that forms Buffalo Chicken wings.

Sorry to burst your bubble guys but I wish you had a little thing called brain. Buffalo Chicken Wings are basically chicken wings fried in a flour based coating and served after being dipped in a Buffalo Sauce which is basically a spiked version of hot sauce which I am going to teach you all today.

Buffalo Chicken Wings is the ultimate appetizer and a starter at many of the biggest and famous fast food and other restaurants in the whole world.

It is not only delicious and outstandingly spicy but also very very easy to make.

INGREDIENTS FOR CHICKEN:

12 chicken wings, preferably with skin on for extra crunch

1/2 cup of all purpose flour

salt and black pepper for seasoning

oil for frying

INGREDIENTS FOR BUFFALO SAUCE:

1 cup of hot sauce

1/2 cup of ketchup

1 tablespoon of Worcestershire sauce 

2 tablespoons of butter

1 tablespoon of brown sugar

Pinch of salt, paprika and garlic powder

Very easy and quick to make.

I would suggest you to add 1/2 inch deep oil in a frying pan and put it on low heat.

Till you are done with the chicken marination the oil will be ready to fry.

To marinate the chicken just season it with salt and pepper.

Add flour to it and mix it properly so the chicken is well coated with all three ingredients.

Now you can check the heat level of the oil by putting a little piece of the chicken for 3 seconds. If the oil starts bubbling up and makes that peaceful sound of frying then you know what to do.

Fry the chicken until its light golden brown on both sides. Do not over cook it or it will become dry.

Take it out in a paper toweled container.

It is time to make the buffalo sauce and it is super easy.

Just melt the butter in a sauce pan and add the hot sauce to it.

Then add ketchup, Worcestershire sauce and the rest of the seasonings.

Turn the heat to high and keep on mixing until it starts bubbling and boiling.

The Buffalo Sauce is ready.

Remove the paper towels from the container ad add the buffalo sauce to it.

Close the lid of the container and shake it to properly coat the chicken in the sauce.

Serve it with some Ranch Sauce and seriously you all will thank me after trying this spicy goodness.

Ladies and gentlemen, keep some cold drinks with you while you are eating this. Buffalo Chicken Wings.

KUNG PAO CHICKEN

This is my retake on Kung Pao Chicken because the first I made it I was not much experienced and I ended up adding cashew nuts because Mom loved them. Then I got lectured by someone about how cashew nuts are not Kung Pao which made me so furious that I met a Chinese living in Lahore to confirm.

FYI - KUNG PAO CHICKEN CAN BE MADE WITH ALMONDS, CASHEW NUTS AND BASICALLY ANY TYPE OF NUT. This is a Schezuan cuisine and the type of nuts does not have to do anything with the authenticity.

In Pakistan we don't know any other Pao than "beta zara ghr atay hovey aik pao dahi le ana." Kung Pao Chicken is literally one of my all time favorites.

INGREDIENTS FOR CHICKEN:

500 grams boneless, skinless chicken breast cut in 1/2 inch cubes

1 tablespoon red chili paste

pinch of salt and pepper

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoons baking powder (it tenderizes the chicken)

INGREDIENTS FOR SAUCE:

1 tablespoon of finely chopped ginger

6 garlic cloves finely chopped

10 dried red chilies cut in 1/2 inch pieces (you can skip or lessen them to adjust spice)

4 tablespoons soy sauce

1 teaspoon oyster sauce

2 tablespoons brown sugar

2 tablespoons white vinegar

3/4 cup of chicken stock

1 tablespoon cornflour

4-5 green onions chopped

1/4 cup of salted peanuts (you can also add more or less)

Really easy and simple to make.

First we marinate the chicken by adding salt, pepper, soy sauce, oyster sauce and baking powder to it.

Mix it and keep it aside.

Now we let the chicken marinade and we slice green onions and dried red chilies.

Now let's prepare the sauce by putting soy sauce, oyster sauce, brown sugar, chicken stock and cornflour.

Mix it well and keep it aside.

Now we heat 2 tablespoons of oil in a wok on high heat and fry the chicken.

After the chicken is cooked take it out separately.

Now we heat a another tablespoon of oil in the same wok and stir fry garlic, ginger and dry red chilies for 1 minute.

Give the sauce a stir in a bowl and add it to the wok. Turn up the heat to medium.

As soon as the sauce starts boiling stir the dry ingredients and mix them together.

Now we add chicken and stir it in the sauce for a minute.

Time to add the peanuts and give them a good stir for 30 seconds.

Quickly add the green onions and stir for another minute and TADA. Kung Pao Chicken is ready to serve.

KUNG PAO CHICKEN

EVERYONE !!!

Spicy Chicken Rigatoni

Its been a while since I have made a pasta recipe and by saying "its been a while" I reminded myself of the Staind song which was my favorite back in the day when the album came out.

I have made many types and shapes of pasta but the one that I wanted to make from quite some time was Rigatoni. The shape of Rigatoni is like a small piece of a pipe opened from the both sides, I'm just trying to make this recipe sound funny nothing else.

The recipe is called Spicy Chicken Rigatoni and it has tomatoes, cheese, cream and there is absolutely NO ONE IN THIS ENTIRE UNIVERSE who can say no to this beautiful thing.

The ingredients for this are few and not hard to find. The only thing here is fresh basil leaves which might be a problem to find on a store but you can go to any nursery and ask them for a "tulsi ka pata plant(basil leave plant)" and you will get a whole plant in just 30 rupees. Have it planted in your house somewhere. I grow my basil at home as well (itna mein kisaan).

INGREDIENTS:

500 grams boneless chicken breast (each breast should be thinly sliced in half)

450 grams rigatoni pasta

1 medium onion finally chopped

4 garlic cloves minced or finely chopped

2 cans of chopped tomatoes (800 grams in total)

5 fresh basil leaves

1/2 cup of cream

1/2 cup of grated Adam's chili cheese

1 tablespoon of red chili flakes

1/2 cup boiled peas

salt, black pepper, red pepper and paprika as per taste for seasoning the chicken

  

First of all we will cook the pasta al dente.

Season the chicken on both sides well with salt, black pepper, red pepper and paprika.

Heat 2-3 tablespoon of oil in a pan an saute the chicken pieces for 4 minutes on each side.

Take the chicken pieces out on a wooden cutting slab and let it cool down.

Cut cubes out of the cooked chicken and keep it aside.

  

  

Heat another 2-3 tablespoons of olive oil in a pan and fry chopped onion on low heat until translucent.

Then add chopped garlic and saute it for another minute.

  

Saute the ginger for a minute as well and add the red chili flakes and chopped basil leaves.

  

Cook all of it for a minute and add both cans of chopped tomatoes.

THERE IS A REASON WHY I USE CANNED TOMATOES IN PASTA ONLY - That reason is because of flavor which is developed by the juices these cans contain. PERIOD

Add salt and a little sugar. Add a cup of water.

Cover the pan with a lid and let it simmer for 20 minutes.

  

Uncover the pan after 20 minutes and stir for a couple of times.

Add cream and grate cheese in the tomato pasta sauce.

  

Simmer it for 10 more minutes and the add cooked cube cut chicken. Mix it properly and add the cooked pasta.

  

And we will not forget to add the boiled peas which are totally optional. They are the part of the original recipe and I love peas so I am not skipping it but PEOPLE HAVE SHOWN A SERIOUS DISLIKE ABOUT PEAS on my snapchat so you can be my guest and skip this step.

The pasta is ready. You can present it in a bowl and garnish it with some Parmesan Cheese and chopped basil leaves.

Ladies and gentlemen twist your tongues for Spicy Chicken Rigatoni.