Chicken drumsticks Portuguese style: sear off your drumsticks then slow cook with onion, carrots, broad beans, chunky slices of chorizo, garlic, paprika, bay leaf, white wine and chicken stock.
For chicken - drumsticks or thighs - cooking pan, chicken in, can of chopped mushrooms in (or substitute sauteed fresh ones in whatever size chop or slice - the precook step is a little important because liquid control) season with dusting of salt, pepper, thyme and oregano, dust vigorously with lots of parmesan (when my mom made it, she used the canned cheese powder - I tend to upgrade to grated fresh stuff, but either one works, tbh). Cook til done, serve with rice or pasta. I suppose one could also use mash or cous cous (yeah, I know, pasta, but it feels different), though I never have. The other thing about this recipe is that it tends to create its own sauce, which due to the bone-in meat, gels a little. My younger brother always makes a massive serving even though he lives alone, then he uses the leftovers (juices, veg, meat shredded off the bones) as the basis for a soup. Add veg, add more liquid, simmer together with pasta if desired, and voila.
Hi Claire, great video as always. One suggestion I have regarding the gf oats since I'm a coeliac as well, is to buy a 25kg (about £50) bulk bag from gorilla foods as it works out a lot cheaper than buying individual packets since it works out so much cheaper for a kilogram. You can also give oats to rabbits as a little treat but they are high in fat for them.
Hello Claire, I hope you Ed and the girls are having a lovely Easter 🐰. Looking forward to watching this 😊, your hair looks lovely ❤ take care sweetpea xxx
Split the drumsticks. Cook half for lunches and tandoori marinade half of them, then freeze them. They will continue to marinate in the freezer. IMO Alternatively, splash out on some gochujang paste, which keeps for yonks (assuming its GF). To make korean drumsticks
@@mumthings MENU Home » Chicken » Baked Korean Chicken Wings BAKED KOREAN CHICKEN WINGS Jump to Recipe Delicious and addictive baked Korean chicken wings recipe! Baked Korean chicken wings are a delicious and easy way to spice up your dinner. These baked spicy chicken wings are coated in a sweet, spicy and sticky sauce that will have everyone coming back for seconds. Korean chicken wings garnished with chopped green onions and sesame seeds There are many ways to enjoy chicken in a Korean way and today’s Korean style baked chicken wings is one of the easiest. The longest work (marination) is done in the fridge and the most important work (cooking) is done in the oven! I consider it an effortless dish to create. I also know Korean-flavored chicken has a large captive audience, including yourself, but today’s chicken has a different flavor and texture to typical Korean Fried Chicken. But let’s say that’s a story for another day. So you might be wondering what these baked Korean chicken wings are about? Baked Korean chicken wings lined on baking tray ABOUT MY BAKED KOREAN CHICKEN WINGS This is my very old recipe from 2006, revived in a better form in many ways. They are finger-licking worthy! Initially, chicken wings are marinated with milk, salt, black pepper, and dried rosemary leaves to remove the “gamey” smell and prepare them for the next stage of marination. After that, they are marinated with my homemade addictive spicy Korean chili sauce and baked in the oven until the skin is charred. We particularly love these char-grilled chicken wings! It makes the wings extra tasty. The aroma from the rosemary is quite comforting and it adds a nice flavor to the chicken. What’s more, the balance between sweetness and spiciness is spot on! The chicken you see on this post was marinated for 5 hours. You can certainly go overnight for extra flavor enhancement, but I definitely recommend marinating it for at least 4 hours to deepen the flavor. These chicken wings will make a perfect appetizer for your next party or gathering. You’re also welcome to check out other game day recipes for inspiration for your next party. OTHER AWESOME KOREAN CHICKEN RECIPES If you love chicken, these are some of Korean chicken recipes you could try. They are all highly praised by my readers, so I really hope you give them a go as well! Air Fryer Korean Chicken Wings Korean Fried Chicken Soy Garlic Fried Chicken Korean Popcorn Chicken Close up photo of baked Korean chicken wings INGREDIENTS FOR KOREAN CHICKEN WINGS (SERVES 3 TO 4) MAIN 1kg (2.2 pounds) chicken wings (drumettes & wingettes - these are also known as “chicken nibbles” at an Australian supermarket) 1 cup (250ml) milk 1/4 tsp fine sea salt 1/4 tsp ground black pepper 1/2 Tbsp dried rosemary leaves (Optional) toasted sesame seeds, to garnish (Optional) green onions, thinly sliced, to garnish MARINADE (MIX THESE TOGETHER IN A BOWL) 1.5 Tbsp Korean chili flakes (Gochugaru) 3 Tbsp Korean chili paste (Gochujang) 2 Tbsp brown sugar 2 Tbsp honey 2 Tbsp soy sauce 1 Tbsp oyster sauce 1 Tbsp tonkatsu sauce 1 Tbsp rice wine 1 tsp minced garlic 1 to 2 bird’s eye chili, seeded and minced * 1 Tbsp = 15ml, 1 cup = 250ml ** If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list! HOW TO MAKE BAKED KOREAN CHICKEN WINGS 1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.) Chicken wings soaked in milk and other seasonings 2. Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hours in the fridge. Marinating chicken wings in spicy sauce 3. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other. Marinated Korean chicken wings lined up on baking tray 4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken wings are saturated with much liquid (their own juice). Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil (grill in Australia) and cook for 2 minutes or until the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred. Baking chicken wings in the oven 5. Garnish with some sesame seeds and/or green onion (optional). Serve. Korean baked chicken wings served in black pasta bowl Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Baked Korean Chicken Wings Easy and delicious oven baked Korean chicken wing recipe 4.83 from 29 votes Print Pin Rate Save Cook Mode Prevent your screen from going dark Course: AppetizerCuisine: KoreanKeyword: baked korean chicken wings, chicken wings, korean chicken wings Prep Time: 25minutes minutesCook Time: 50minutes minutesMarination: 4hours hoursTotal Time: 5hours hours 15minutes minutes Servings: 4 Calories: 377kcal Author: Sue | My Korean Kitchen Ingredients Main ▢1 kg chicken wings (2.2 pounds), drumettes & wingettes - these are also known as “chicken nibbles” at an Australian supermarket ▢1 cup milk (250ml) ▢1/4 tsp fine sea salt ▢1/4 tsp ground black pepper ▢1/2 Tbsp dried rosemary leaves ▢toasted sesame seeds (optional), to garnish ▢green onions (optional), thinly sliced, to garnish Marinating sauce (mix these together in a bowl) ▢1.5 Tbsp Korean chili flakes (gochugaru) ▢3 Tbsp Korean chili paste (gochujang) ▢2 Tbsp brown sugar ▢2 Tbsp honey ▢2 Tbsp soy sauce ▢1 Tbsp oyster sauce ▢1 Tbsp tonkatsu sauce ▢1 Tbsp rice wine ▢1 tsp minced garlic ▢1-2 bird's eye chili , seeded and minced Instructions Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.) Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hrs in the fridge. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken wings are saturated with much liquid (their own juice). Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil (grill in Australia) and cook for 2 minutes or until the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred. Garnish with some sesame seeds and/or green onion (optional). Serve
Hi claire every january my dad rescues a couple of chickens feom the bantry farm. He pays like 2 pounds each. They come and they are almost bald but in a couple of months such a turn around ❤ We used to have a chameleon and a ceicket escaped my god the noise on a night annoyed me for ages until it died 😂 I tend to cook big batches of chicken drumsticks when batch cooking curry and pick the chicken off for the curry portions 😊
My leopard gecko escaped for 9 months we found him living quite happily living behind the fridge, and he was like oh hi mum and dad and we had quite literally given his home away!! So he now lives in a plastic viv. It’s his fault for running away!! I’m amazed the short clawed otters never saw him. As they are always hyper!!
Excellent haul video 👏🏻👏🏻👏🏻 Love the hair,fab. I would like to try these drumette things- you cook the drumsticks,strip the meat,chop it all up and add seasonings,potatoes then coat with breadcrumbs etc and fry them. One day I’d like to try making some xx
Great haul, I think you got good value for money, I quite get it that food just disappears in a household like yours, lots of tummies to fill, when mine were teenagers they used to appear from their bedrooms to see what there was from the shopping trip collect what they wanted and slope off back to their rooms, half the shopping never needed to be put away, they just grazed the counter tops before I got chance to put it away 😂
Honey BBQ chicken in the crock pot is good. 120 grams/1/2 cup each of catsup, soy sauce, and honey. Add your own seasonings...garlic, onion, parsley, mixed herbs. "Crock" it till done. I used it on chicken breasts but will do well with legs as well. Serve with rice or potatoes of your choice and a veg. Your hair is lovely and so is the dress. George is finally coming out of hibernation. I got her tank cleaned out yesterday and ready for her. The tank is laid on its side so she can go in and out whenever she wants to bathe or drink. There are 2 water containers in there. She bathes in one and drinks from the other. There are old bath towels between the 2 so she can get dry when she climbs out. She has the run of my home office and isn't confined to the tank. Pretty good life for a rescue. Lol She loves to eat earthworms but is only allowed to eat them outside. Even I have my limits when cleaning those up. I get them at a fish bait shop. 🥰🐢💤
hi Claire!! ok so i absolutely LOOOVE!!!!! you new hair colour!!!!i'm inspired..🤩😍 i dont make drumsticks often but we like shake n bake style, then the skin gets all crispy.. also bake them cacciatore style too.. great vid your home is such a sanctuary of life all creatures great and small hahaa.. cheers from yukon canada 💜🖤💙🤍
I bought a packet of baby bells and it's just me in this household and all of them have been eaten. They were lovely. Ow and i love the hair. Very happy and that makes it springlike. Seems fitting
I agree with you about the packaging of the mince. There is something disturbing about it which is strange. It's almost a feeling that that contents are not what is stated if that makes any sense. I am trying to express myself with a bit of sensitivity and remain accurate.
Tiny vikings 🤣I also do not like the texture of the mince once it's been in the vacuum pack. Would love if you could do a video on the pork belly in the air fryer and some ideas for gluten free marinades for the pork, as I wouldn't have a clue where to start with the marinades or checking if it looked cooked enough or not
That’s a great idea for a video 😊 the easiest marinade I go to is some mustard, honey and apple cider vinegar (and salt and pepper). Delicious every time! Xx
I'm in America, turkey is a big deal here in November however I found a fresh one today for .49 a pound, normal is $1.79 a pound. I have zero freezer space so we are having turkey dinner tonight. I would just cook all those legs at once,vikings need meat!
I get the 2kg sainsbobs chicken thighs and end up making loads of freezer meals from them, this month I did jalfrezi, chicken and chickpea curry, (I cook a lot of curry type dishes) thai green curry (first time and I cannae believe I never made it before) and some for plain freezing so I can roast a thigh or two later on. I took advantage of the offers on all the roasts and diced them all ready for meals, got plans for greek lemon beef stew with lemon roast tatties and souvlaki. I am guessing anything you can make with thighs you can use drum stickws with, maybe try the kids with paprikesh or a nice chicken and mushroom casserole. I want char sui pork now you mentioned pork belly. What annoys me with the new meat packaging is that with the old one only the top film was not recyclable but the container itself was, this new packaging none of it is as of yet recyclable (unless they have changed it since i last read the back of the labels)
For chicken, you can always bake it with a braising layer of chicken stock (or water), a ton of mushrooms (my mom used canned, drained of their fluid first, but I just saute chopped fresh ones in minimal oil til they've given up a lot of their stored liquid and changed from that styrofoam texture to juicy little niblets), salt and pepper and dried oregano seasoning, and a generous dousing of powdered "parmesan" cheese food. My brother still makes it all the time and uses the pan juices (partly defatted) and some of the meat as the bases of a soup, which makes him swoon. My mother (and brother) use/d chicken thighs, but I see no reason why the drumsticks wouldn't work fine. PS, I'm thinking if you just bunged all of the raw ingredients into a slow cooker til done, you'd get an edible result. Just saying. Not that you'd do that.
Yeah love the purple. I have half purple and half Black. Everyone loves it including tourists who like to take pictures!! Try having a family of 6!! No sooner I unload from the car especially Costco most of it’s gone especially the snacks!! I don’t know where they put it all!! Have you tried slow oats. I love them especially with a baby I can make them 5 days in advance and they are fab!! Food is getting expensive. I don’t like mince like that they have just stated doing that in the supermarket over here . So I I go to the local butchers as I know it’s fresh and not icky to touch. Marinade it in soya sauce and tomato ketchup that’s the chicken legs the kids love them.
Advise only where there are chickens there are rats that’s a fact don’t want to put u off we have a rat problem at the moment it’s a night mare love your blogs look forward to more
Do my eyes decieve me,sometimes your fridge is on the right,your cooker on the left. Sometimes its the other way round. I thought it might be something to do with the filming,but always seem to be in the same place when making the videos.
No you're spot on. I film on my phone and that's mirrored so I need to flip the footage when I'm editing. I will be honest and say I only recently figured out how to do that... xx
Thanks Claire for all the tips and explanations that accompany the haul. I bought a garlic yesterday for 15p! and was wondering how to make it last longer, so peel and freeze. I like the sound of the sheet traybake with the sausage too, and thanks for including Zelda...So chicken drumsticks, so my sheltered food life means I've never had one, but I used to read Nigella's book, read not try haha and she had a recipe for putting sesame oil, sweet chilli sauce, mustard, soy sauce, honey and oliveoil over the drumsticks, then cooking them, think it was called finger lickin chicken, and one with ginger, worcestershire sauce, apricot jam, ketchup and mustard for the marinade and the jam gave it an African flavour🙂x
If you have the room, and you don't need much, it's really easy to grow your own garlic. We have done it for years and just used some cheap shop bought to start us off.
💜🌸🌷🌸 Love the hair my daughter said you look like a princess 🌸🌷🌸💜
Aw that's so sweet! xx
Lovely dress and lovely hair- and I think they look fabulous together!
Thank you! Xx
Chicken drumsticks Portuguese style: sear off your drumsticks then slow cook with onion, carrots, broad beans, chunky slices of chorizo, garlic, paprika, bay leaf, white wine and chicken stock.
Sounds delicious! Xx
For chicken - drumsticks or thighs - cooking pan, chicken in, can of chopped mushrooms in (or substitute sauteed fresh ones in whatever size chop or slice - the precook step is a little important because liquid control) season with dusting of salt, pepper, thyme and oregano, dust vigorously with lots of parmesan (when my mom made it, she used the canned cheese powder - I tend to upgrade to grated fresh stuff, but either one works, tbh). Cook til done, serve with rice or pasta. I suppose one could also use mash or cous cous (yeah, I know, pasta, but it feels different), though I never have.
The other thing about this recipe is that it tends to create its own sauce, which due to the bone-in meat, gels a little. My younger brother always makes a massive serving even though he lives alone, then he uses the leftovers (juices, veg, meat shredded off the bones) as the basis for a soup. Add veg, add more liquid, simmer together with pasta if desired, and voila.
I love, love the purple hair on you! I'm a subscriber living in Florida, but I grew up in Essex. I really enjoy your videos!
Thank you so much! How cool 😊xx
Like Claire she provides really interesting meals
I love your hair. Magenta into purple is a favorite palette for me. I am adult coloring book enthusiast.😆
Thank you! I tried an adult colouring book but it wasn’t for me. I crochet when I need to take my brain out and relax 😊 xx
Hi Claire, great video as always. One suggestion I have regarding the gf oats since I'm a coeliac as well, is to buy a 25kg (about £50) bulk bag from gorilla foods as it works out a lot cheaper than buying individual packets since it works out so much cheaper for a kilogram. You can also give oats to rabbits as a little treat but they are high in fat for them.
That's a brilliant tip, thank you! I'm off to google them now xx
Hello Claire, I hope you Ed and the girls are having a lovely Easter 🐰. Looking forward to watching this 😊, your hair looks lovely ❤ take care sweetpea xxx
Split the drumsticks. Cook half for lunches and tandoori marinade half of them, then freeze them. They will continue to marinate in the freezer. IMO
Alternatively, splash out on some gochujang paste, which keeps for yonks (assuming its GF). To make korean drumsticks
Korean drumsticks sound incredible! Xx
@@mumthings MENU
Home » Chicken » Baked Korean Chicken Wings
BAKED KOREAN CHICKEN WINGS
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Delicious and addictive baked Korean chicken wings recipe!
Baked Korean chicken wings are a delicious and easy way to spice up your dinner. These baked spicy chicken wings are coated in a sweet, spicy and sticky sauce that will have everyone coming back for seconds.
Korean chicken wings garnished with chopped green onions and sesame seeds
There are many ways to enjoy chicken in a Korean way and today’s Korean style baked chicken wings is one of the easiest. The longest work (marination) is done in the fridge and the most important work (cooking) is done in the oven! I consider it an effortless dish to create.
I also know Korean-flavored chicken has a large captive audience, including yourself, but today’s chicken has a different flavor and texture to typical Korean Fried Chicken. But let’s say that’s a story for another day. So you might be wondering what these baked Korean chicken wings are about?
Baked Korean chicken wings lined on baking tray
ABOUT MY BAKED KOREAN CHICKEN WINGS
This is my very old recipe from 2006, revived in a better form in many ways. They are finger-licking worthy!
Initially, chicken wings are marinated with milk, salt, black pepper, and dried rosemary leaves to remove the “gamey” smell and prepare them for the next stage of marination. After that, they are marinated with my homemade addictive spicy Korean chili sauce and baked in the oven until the skin is charred. We particularly love these char-grilled chicken wings! It makes the wings extra tasty.
The aroma from the rosemary is quite comforting and it adds a nice flavor to the chicken. What’s more, the balance between sweetness and spiciness is spot on!
The chicken you see on this post was marinated for 5 hours. You can certainly go overnight for extra flavor enhancement, but I definitely recommend marinating it for at least 4 hours to deepen the flavor.
These chicken wings will make a perfect appetizer for your next party or gathering. You’re also welcome to check out other game day recipes for inspiration for your next party.
OTHER AWESOME KOREAN CHICKEN RECIPES
If you love chicken, these are some of Korean chicken recipes you could try. They are all highly praised by my readers, so I really hope you give them a go as well!
Air Fryer Korean Chicken Wings
Korean Fried Chicken
Soy Garlic Fried Chicken
Korean Popcorn Chicken
Close up photo of baked Korean chicken wings
INGREDIENTS FOR KOREAN CHICKEN WINGS (SERVES 3 TO 4)
MAIN
1kg (2.2 pounds) chicken wings (drumettes & wingettes - these are also known as “chicken nibbles” at an Australian supermarket)
1 cup (250ml) milk
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1/2 Tbsp dried rosemary leaves
(Optional) toasted sesame seeds, to garnish
(Optional) green onions, thinly sliced, to garnish
MARINADE (MIX THESE TOGETHER IN A BOWL)
1.5 Tbsp Korean chili flakes (Gochugaru)
3 Tbsp Korean chili paste (Gochujang)
2 Tbsp brown sugar
2 Tbsp honey
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp tonkatsu sauce
1 Tbsp rice wine
1 tsp minced garlic
1 to 2 bird’s eye chili, seeded and minced
* 1 Tbsp = 15ml, 1 cup = 250ml
** If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!
HOW TO MAKE BAKED KOREAN CHICKEN WINGS
1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)
Chicken wings soaked in milk and other seasonings
2. Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hours in the fridge.
Marinating chicken wings in spicy sauce
3. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.
Marinated Korean chicken wings lined up on baking tray
4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken wings are saturated with much liquid (their own juice).
Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil (grill in Australia) and cook for 2 minutes or until the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred.
Baking chicken wings in the oven
5. Garnish with some sesame seeds and/or green onion (optional). Serve.
Korean baked chicken wings served in black pasta bowl
Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Baked Korean Chicken Wings
Easy and delicious oven baked Korean chicken wing recipe
4.83 from 29 votes
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Course: AppetizerCuisine: KoreanKeyword: baked korean chicken wings, chicken wings, korean chicken wings Prep Time: 25minutes minutesCook Time: 50minutes minutesMarination: 4hours hoursTotal Time: 5hours hours 15minutes minutes Servings:
4
Calories: 377kcal Author: Sue | My Korean Kitchen
Ingredients
Main
▢1 kg chicken wings (2.2 pounds), drumettes & wingettes - these are also known as “chicken nibbles” at an Australian supermarket
▢1 cup milk (250ml)
▢1/4 tsp fine sea salt
▢1/4 tsp ground black pepper
▢1/2 Tbsp dried rosemary leaves
▢toasted sesame seeds (optional), to garnish
▢green onions (optional), thinly sliced, to garnish
Marinating sauce (mix these together in a bowl)
▢1.5 Tbsp Korean chili flakes (gochugaru)
▢3 Tbsp Korean chili paste (gochujang)
▢2 Tbsp brown sugar
▢2 Tbsp honey
▢2 Tbsp soy sauce
▢1 Tbsp oyster sauce
▢1 Tbsp tonkatsu sauce
▢1 Tbsp rice wine
▢1 tsp minced garlic
▢1-2 bird's eye chili , seeded and minced
Instructions
Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)
Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hrs in the fridge.
Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.
Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken wings are saturated with much liquid (their own juice).
Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil (grill in Australia) and cook for 2 minutes or until the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred.
Garnish with some sesame seeds and/or green onion (optional). Serve
Hi claire every january my dad rescues a couple of chickens feom the bantry farm. He pays like 2 pounds each. They come and they are almost bald but in a couple of months such a turn around ❤
We used to have a chameleon and a ceicket escaped my god the noise on a night annoyed me for ages until it died 😂
I tend to cook big batches of chicken drumsticks when batch cooking curry and pick the chicken off for the curry portions 😊
My leopard gecko escaped for 9 months we found him living quite happily living behind the fridge, and he was like oh hi mum and dad and we had quite literally given his home away!! So he now lives in a plastic viv. It’s his fault for running away!! I’m amazed the short clawed otters never saw him. As they are always hyper!!
That’s happened to me before with crickets. We were in a rental and I just prayed it we… expired before we moved out xx
Excellent haul video 👏🏻👏🏻👏🏻
Love the hair,fab.
I would like to try these drumette things- you cook the drumsticks,strip the meat,chop it all up and add seasonings,potatoes then coat with breadcrumbs etc and fry them. One day I’d like to try making some xx
Great haul, I think you got good value for money, I quite get it that food just disappears in a household like yours, lots of tummies to fill, when mine were teenagers they used to appear from their bedrooms to see what there was from the shopping trip collect what they wanted and slope off back to their rooms, half the shopping never needed to be put away, they just grazed the counter tops before I got chance to put it away 😂
Loving the new hair! ❤
Yes your hair looks awesome!
Thank you! Xx
Honey BBQ chicken in the crock pot is good. 120 grams/1/2 cup each of catsup, soy sauce, and honey. Add your own seasonings...garlic, onion, parsley, mixed herbs. "Crock" it till done. I used it on chicken breasts but will do well with legs as well. Serve with rice or potatoes of your choice and a veg. Your hair is lovely and so is the dress. George is finally coming out of hibernation. I got her tank cleaned out yesterday and ready for her. The tank is laid on its side so she can go in and out whenever she wants to bathe or drink. There are 2 water containers in there. She bathes in one and drinks from the other. There are old bath towels between the 2 so she can get dry when she climbs out. She has the run of my home office and isn't confined to the tank. Pretty good life for a rescue. Lol She loves to eat earthworms but is only allowed to eat them outside. Even I have my limits when cleaning those up. I get them at a fish bait shop. 🥰🐢💤
Sounds delicious! Aw, she’s such a lucky tort xx
Hair looks great!
Zelda looks happier than when you 1st had her. she feels happy and safe. Love pork belly in the airfryer....
Wish could eat pork belly but it doesn't love me so don't buy it anymore
She’s such a friendly little dragon, just wants to be out on your should all the time xx
hi Claire!! ok so i absolutely LOOOVE!!!!! you new hair colour!!!!i'm inspired..🤩😍 i dont make drumsticks often but we like shake n bake style, then the skin gets all crispy.. also bake them cacciatore style too.. great vid your home is such a sanctuary of life all creatures great and small hahaa.. cheers from yukon canada 💜🖤💙🤍
I bought a packet of baby bells and it's just me in this household and all of them have been eaten. They were lovely. Ow and i love the hair. Very happy and that makes it springlike. Seems fitting
There’s something about babybel 🤣 they never last long. Thank you! Xx
I agree with you about the packaging of the mince. There is something disturbing about it which is strange. It's almost a feeling that that contents are not what is stated if that makes any sense. I am trying to express myself with a bit of sensitivity and remain accurate.
That makes perfect sense to me! Xx
I'm loving the hair and the dress is gorgeous. Yummy shop. Take care my lovely 😘🥰 xxx
Thank you 😊 xx
Tiny vikings 🤣I also do not like the texture of the mince once it's been in the vacuum pack. Would love if you could do a video on the pork belly in the air fryer and some ideas for gluten free marinades for the pork, as I wouldn't have a clue where to start with the marinades or checking if it looked cooked enough or not
That’s a great idea for a video 😊 the easiest marinade I go to is some mustard, honey and apple cider vinegar (and salt and pepper). Delicious every time! Xx
@@mumthings Thank you for replying, I will give that a try! Xx
Love the hair.
Cover them in spices and cook them xxx
I'm in America, turkey is a big deal here in November however I found a fresh one today for .49 a pound, normal is $1.79 a pound. I have zero freezer space so we are having turkey dinner tonight. I would just cook all those legs at once,vikings need meat!
That’s an amazing price! You only ever really see turkey here at Christmas xx
I get the 2kg sainsbobs chicken thighs and end up making loads of freezer meals from them, this month I did jalfrezi, chicken and chickpea curry, (I cook a lot of curry type dishes) thai green curry (first time and I cannae believe I never made it before) and some for plain freezing so I can roast a thigh or two later on. I took advantage of the offers on all the roasts and diced them all ready for meals, got plans for greek lemon beef stew with lemon roast tatties and souvlaki. I am guessing anything you can make with thighs you can use drum stickws with, maybe try the kids with paprikesh or a nice chicken and mushroom casserole. I want char sui pork now you mentioned pork belly.
What annoys me with the new meat packaging is that with the old one only the top film was not recyclable but the container itself was, this new packaging none of it is as of yet recyclable (unless they have changed it since i last read the back of the labels)
Sounds delicious! Xx
Ed is a big kid dippy eggs 🥚 how wonderful 😅
Love the outfit and your beautiful hair your quite lovely Claire. 💜💜💜😘😘👍👍👍👍
Thank you :) xx
@@mumthings your so very welcome sweet Claire. ❣💕❣💕
For chicken, you can always bake it with a braising layer of chicken stock (or water), a ton of mushrooms (my mom used canned, drained of their fluid first, but I just saute chopped fresh ones in minimal oil til they've given up a lot of their stored liquid and changed from that styrofoam texture to juicy little niblets), salt and pepper and dried oregano seasoning, and a generous dousing of powdered "parmesan" cheese food. My brother still makes it all the time and uses the pan juices (partly defatted) and some of the meat as the bases of a soup, which makes him swoon. My mother (and brother) use/d chicken thighs, but I see no reason why the drumsticks wouldn't work fine.
PS, I'm thinking if you just bunged all of the raw ingredients into a slow cooker til done, you'd get an edible result. Just saying. Not that you'd do that.
I've stopped buying Sainsburys minced beef, I cannot abide the texture from the vacuumed sealed pack.
Yes something is a bit different about the texture I think. It doesn’t bother me too much when it’s cooked xx
Yeah love the purple. I have half purple and half Black. Everyone loves it including tourists who like to take pictures!! Try having a family of 6!! No sooner I unload from the car especially Costco most of it’s gone especially the snacks!! I don’t know where they put it all!! Have you tried slow oats. I love them especially with a baby I can make them 5 days in advance and they are fab!! Food is getting expensive. I don’t like mince like that they have just stated doing that in the supermarket over here . So I I go to the local butchers as I know it’s fresh and not icky to touch.
Marinade it in soya sauce and tomato ketchup that’s the chicken legs the kids love them.
You hair sounds awesome! Wow 6 must be intense, you’re a rockstar! Xx
Love your hair colour.
Thank you! Xx
Advise only where there are chickens there are rats that’s a fact don’t want to put u off we have a rat problem at the moment it’s a night mare love your blogs look forward to more
Your hair color looks good on you it suits you
Thank you! Xx
You suit the new hair colour!
Thank you! Xx
I love you hair
Thank you :) xx
your hair suits you much better that colour
Do my eyes decieve me,sometimes your fridge is on the right,your cooker on the left. Sometimes its the other way round. I thought it might be something to do with the filming,but always seem to be in the same place when making the videos.
No you're spot on. I film on my phone and that's mirrored so I need to flip the footage when I'm editing. I will be honest and say I only recently figured out how to do that... xx
@@mumthings Thanks for the reply.
Freeze half and have 2 meals.
I ended up just cooking everything and people had it for lunches etc, such a cargain for so many meals! xx
Thanks Claire for all the tips and explanations that accompany the haul. I bought a garlic yesterday for 15p! and was wondering how to make it last longer, so peel and freeze. I like the sound of the sheet traybake with the sausage too, and thanks for including Zelda...So chicken drumsticks, so my sheltered food life means I've never had one, but I used to read Nigella's book, read not try haha and she had a recipe for putting sesame oil, sweet chilli sauce, mustard, soy sauce, honey and oliveoil over the drumsticks, then cooking them, think it was called finger lickin chicken, and one with ginger, worcestershire sauce, apricot jam, ketchup and mustard for the marinade and the jam gave it an African flavour🙂x
If you have the room, and you don't need much, it's really easy to grow your own garlic. We have done it for years and just used some cheap shop bought to start us off.
thanks 🙂@@ourfrugallife