Chinese New Orleans Chicken Wings
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- Опубликовано: 28 июн 2024
- New Orleans Chicken, a Chinese dish that is absolutely 100% not from New Orleans...
... or is it?
The plot thickens.
0:00 - The Conundrum of New Orleans Chicken
1:13 - Finding the Source of the Wings
2:17 - A Totally Legit Origin Story
3:19 - Making the Spice Mix
5:04 - Making the Chicken Wings
6:15 - Steph's Evaluation of the Totally-Legit-Origin-Story
INGREDIENTS
* Chicken wings, 20 flats or drumettes (the bags we get here are just flats), or 10 whole wings, sliced into flats and drumettes
For the marinade:
* Paprika (甜红椒粉), 1 tbsp
* Salt, 1 tbsp
* Sugar, 1 tbsp
* Chicken bouillon powder (鸡粉), 1 tbsp
* Onion powder (洋葱粉), ½ tsp
* Garlic powder (大蒜粉), 1/8 tsp
* White pepper powder (白胡椒粉), ¼ tsp
* MSG (味精), ¼ tsp
* Red yeast rice (红曲), ½ tsp or 1 drop red velvet food coloring or skip this
* Turmeric (姜黄粉), 1 tsp
* Optional: Ethyl Maltol (乙基麦芽酚), just a sprinkle - we didn’t use this because we personally do not enjoy the taste of this ingredient
* Water, 1-2 tbsp
To bake:
* Baking soda (苏打粉), ½ tsp
* Oil, 2 tbsp
* Glaze of one part oil (~1 tbsp) to two parts honey (~2 tbsp)
PROCESS
Mix the ingredients for the marinade in with the chicken wings, really massaging the marinade into the chicken, ~2-3 minutes. Cover, and marinate in the fridge for at least 8 hours, or ideally over 24.
After that time, mix in the half teaspoon baking soda, and let that sit for 30-60 minutes. Then, mix in the oil. Transfer over to a baking tray, bake for 20 minutes at 210C (410F).
Brush on half your glaze, then bake for another two minutes. Remove, flip the wings, brush on the other half of your glaze, and bake for a final two minutes. Remove, rest for a couple minutes, then devour.
______________
Picture of Bourbon Street in the beginning is courtesy of Chris Litherland.
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... 
Хобби
Hey guys, a few notes:
1. So just in case, we do kind of feel the need to clearly delineate here how much of this video was a joke. Basically, the ‘origin story’ of the chicken we read in from the supermarket was one of the most aggressively ridiculous food history stories we’ve ever seen, and we… had to share. Everything else in the video is basically as it says on the tin. New Orleans chicken is a modern Chinese classic, it’s a simple and tasty thing with a murky history, though likely conceived by KFC.
2. As I was editing the video, it kind of dawned on me that the New Orleans chicken wing spice mix is more or less McCormick’s Cajun seasoning with less white/black/cayenne pepper, and a good bit more sugar. So maybe this isn’t *so* much of a stretch, after all. There are probably much more aggressively weird things ostensibly branded ‘Cajun’, even in the west.
3. There’s something about that liminal space between cultures that seem to just… demand sugar. Western food in China’s sweet, Chinese food in the west is sweet.
4. Ethyl Maltol isn’t bad in small doses, it’s just something that certain street foods/processed foods (and even some restaurants here or there) seem to have a bit heavy of a hand with. A sprinkle certainly wouldn’t hurt that marinade - it might even improve it. But we just can’t help but associate the taste of Ethyl Maltol with… disappointment.
That’s all I can think of for now. Happy 4/1 guys. Had fun with this video.
so for next april fools day, how about doing the reverse of this with a vid on new orleans yaka-mein?
Have you tried just getting in contact with KFC? I would imagine they'd be fairly happy to provide evidence that would support them having originated the dish? Wouldn't be totally objective of course but they might have information/leads they can provide on how/why they started selling the dish and if they formulated it.
That story is originally about roasted pig in China and can be found in "A Dissertation upon Roast Pig" by Charles Lamb from 1888
It may be one of those origin stories where a Chinese person who's family immigrated to New Orleans went back to China. Missing the food they grew up on, they tried to recreate it with ingredients they had access to. This is just the best they could come up with given the limitations at the time the dish was created.
This blend of truth and fiction is the perfect thing to keep people guessing all the way through whether it's a serious video, or just a gag. I like that it's both!
"Why I spice my house, NOT my chicken" - Mr Orleans, probably
ethyl maltol leg is on the right
Adam Ragusea vibes right here
ya herd me
why I start wars in order to colonize the farm land my house is built on 100 years early to salt the earth, and not my chicken
Houses used to be made of walnut and other great smoky woods so who is surprised if it's true.
I love how often dishes named after a place have nothing to do with that place and are even unknown there. In French cuisine, there is an "American Sauce" that no one has heard of in America, while every American supermarket sells "French Dressing" that the French find repulsive. Please give my compliments to General Tso!
I live in Perú where we have 'French bread' that looks nothing like any French bread and Russian salad which basically potatoes, beet root, carrots and mayo. I guess the logic here is beet roots = Russian.
I thought ranch was called American sauce
@@sephirothjc pretty sure that Russian salad is a corruption of Russian salad olovier
@@gregfar6398 More like "Vinegret" which is basically the same, but it's key ingridient is fermented cabbage, and it always uses vegetable oil instead of mayo. And yes, there are no vinaigrette dressing anywhere near itm despite the name.
@@sephirothjc in Costa Rica, Russian salad is beet salad 😅 and it's one of my favorite salads
Coming from South Louisiana whenever Chinese people ask me where I'm from I usually say New Orleans. Followed shortly after with Yes like the chicken.
When I took my Taiwanese wife to New Orleans, the first thing her friends asked her was "Oh! How were the chicken wings??" Which completely dumbstruck me that chicken wings were somehow related to NOLA. haha
Thanks for the video! Now I know partially why everyone thought that and (maybe?) where the name came from.
I've lived in New Orleans all my life... This video is so interesting as someone who has never heard of "Chinese new Orleans chicken wings"! Love all your content
Been here since 85'. There are some great wings, here, but not this one. Who knows, maybe it will catch on one day...with a spin, of course.
I can't think of a time that chickens were so valuable in the south that anyone would eat them burnt! LOL Chicken has always been one of the cheaper meats, well until the last year or so I guess LOL
Americans do this with lots of other countries. French dip, London Broil. The list goes on. These aren't things in their respective countries
It’s kinda how in America we consider chow neon Chinese food but they don’t actually eat it over there, I guesss someone in China made these and just called them New Orleans wings cause they use similar Cajun seasonings
I suspect if the KFC origin story holds water it might have been a way for that brand to do Popeyes’ Cajun Wings perhaps? Especially if they kept the product within Asian markets exclusively.
Maybe this dish is inspired by the Chinese American Cajun classic "Bourbon chicken" that was invented in New Orleans and is based on a sweet sauce (based on brown sugar) with bourbon. I have no idea but it might be the missing link in the New Orleans-Chicken connection. You guys must try and cook it. Really good.
I'd bet that. Up here in Canada, we've got a mall chain called Bourbon St. Grill which features Bourbon Chicken with an assortment of noodle or rice for a starch along with stir fried veg. It's sweet and as mahogany red as these wings.
I love the origin story for this dish. His kitchen burned down and he just ate the burnt chickens.
Mr. Orleans new chicken got me.
NEVER trust any information from a Chinese company..!! That story was, more than likely, made up to boost sales.
It’s hilarious. Great imagination at work. Burnt feathers stink as do burnt houses. But I love the concept too.
It was very nice of the chickens to have the courtesy to defeather themselves and douse their bodies in paprika powder before being burned alive 😂
I swear Chinese people have a different sense of humor than ours
As someone from New Orleans This is a little odd but super interesting. Now I want to make a bunch for my friends and pretend like it’s a common thing and see how they react
Let them compare it with Buffalo Wings!
Strangely enough, these wings are totally my childhood! i grew up loving chinese kfc, and after moving to the US my family bought premixed new orleans chicken powder to make it at home LOL
"Waste not, want not" was one of my mom's constant sayings as she always firmly believed that if you don't waste something, you won't want more of it (though she did grow up in the depression era here in the US). Thank you both for sharing this, and especially the April 1 trivia and notes!!! :D
i had a friend down from china visiting an uncle of his. the first thing he wanted was new orleans wings. so we went and grabbed a small order of wings while explained to a slightly confused friend that wings arent what were known for. then after that the next several days were filled with iconic dishes some cooked at home by me. Shrimp poboys, red beans and rice, Gumbo. he was very happy and easily forgot about the wings by the time he left for home.
Do you show them beignets?
Now this is the hard hitting content I come to the Internet for.
Impressive this comment is so old!
@@stichyface yep. Sadly we don’t have its origin story laid out in highly detailed note cards.
Brazil is also full of foods exclusively brazilian, but named after a country
German pie
Portuguese pizza
Parma beef
Mexican popsicle
Swiss lemonade
Just to give some examples, but the list goes on and on
lol now I kinda want to open a Swiss Wings & Lemonade Shop
My personal favorite might be the Brazilian idea of Temaki. I now sometimes incorporate those giant salmon rolls in my own home temaki-zushi platter! Also, I just looked up swiss lemonade, and that legitimately sounds delicious. Limes, peeled and all, blended in condensed milk. Yes, please!
@@TheZenomeProject Swiss lemonade here typically does not contain condensed milk. It's just limes with the peel on, water, ice, and a shit ton of sugar. Swiss mate, however, is mate tea with condensed milk and fruit. Passionfruit swiss mate is quite good
@@max_meliani Interesting. I sort of automatically assumed that the name "Swiss" had to have come from a Nestle can after seeing a few swiss lemonade recipes with the condensed milk. Now I'm back to square one lol
there's a dish in Russia called "мясо по французски" ("french-style meat") which has zero relation to France or french cousine whatsoever. similar story I guess
In Spain there's ensaladilla rusa (Russian Salad), which afaik has also nothing to do with Russia
@@tasorodri But it actually does though. This dish is a reinterpretation of the Russian Olivier Salad, a classic Russian New Year's dish.
en.wikipedia.org/wiki/Olivier_salad
Котлета По-Киевски (chicken Kiev in the west), was created in Moscow, not to mention the many cakes named by different European cities that were designed in Russia. So everything goes in the world of Russian food.
@@Lacertos oh, I didn't know that, I've heard that it didn't have anything to do with it, is nice to learn about it.
About the Chicken Kiev is not a thing known here, I have never heard of it, maybe we have something similar with another name though
@@tasorodri Chicken Kiev is a thin piece of chicken wrapped around butter and herbs and cooked so the butter melts into a 'pocket' in the middle. It's something of a theatrical dish; honestly I wouldn't be surprised to hear it originated in one particular restaurant that wanted to create a mythical origin story
Absolutely baffled that there's more parody research done in this than most other recipe developers and content creators will perform for legitimate recipes
Weirdly, a lot of midwestern mall food courts I've been to have little stalls selling "cajun" food, that in no way resembles cajun food - but resembles this a whole lot. And it's usually run by the same folks who run a neighboring stall called something like "Stir Fry Hut" or "Teriyaki Palace" that appears to be the same food with different side dishes.
I would not be surprised if there's some sort of descent there from the tradition of "new orleans wings."
Similar to what gets called "Jamaican jerk" chicken - mildly spiced, very sweet, and supposedly authentic.
I was lucky to be introduced to jerk with very flavorful, beautifully spiced, fiery but edible chicken.
The food court "cajun" actually refers to a Chinese-American dish called bourbon chicken. It's a funny little troll job, but it's actually quite the delicious little dish. Sort of a guilty pleasure of mine.
@@TheZenomeProject what an odd coincidence, then!
I'll toss a log on that fire: Here in my Michigan neighborhood there are no less than two Chinese seafood restaurants that have chosen to specialize in crawfish boils. The Cajun Fascination is real, folks.
@@trace6242 we have two of those too! One is even affixed to the giant Chinese grocery.
As an American, I love to see when other countries inaccurately name food after American locations.
I'm going to have to give these a try though, they look amazing.
Americans do this with lots of countries as well. London Broil, French Dip. Etc.
It has nothing to do with the country in question
@@sneer0101 French Dip sandwiches were actually developed by a Frenchman in Los Angeles in the early 1900s as an alternative way to use his very French au jus sauces. His restaurant, Philippe's, is an LA classic to this day.
@@TheZenomeProject It's mediocre at best
It's great to see such solid educational content, keeping the traditions alive, and an embracing of the purity that is mall food courts.
In Quebec, a traditional dish is "pate Chinois" (or Chinese pie). It's like sheperd's pie, but with a layer of corn between the ground meat and the mashed potatoes. No idea what makes it Chinese! 😅
Is it possible that "chinois" is actually referring to the hat because of the dome shape of the "pie"? That's how the fine-meshed sieve got its name (though recently people have tried to avoid using that name for it because of its somewhat racist origins)
This certainly can’t be the reason for the name, but oddly corn is put in lots of Western-style dishes in China… even (and perhaps, especially) on pizza.
Chinese dont eat pies, not the pies in traditional western sense
Its called pate chinois because it was the ‘high caloric’ meal they were giving to the chinese workers so they would have the energy to keep working on the train tracks
I love the trope of naming food after a far away place. The story about Mr. Orleans was a really nice touch and the drawings were amazing as usual.
Thanks now I am going to have to try it. In America a common pastry is called a Danish. In Denmark that same pastry is called a Vienna Bread. I guess dishes sound a lot more interesting if they come from somewhere else
The production values on this video are next level guys, you really look like a TV show now, it's brilliant.
I come to learn about making the recipes but secretly love watching the dog. ❤️ Especially when it starts “pawing” for attention. 🤩 And the additional “cat loaf” scene was very cute, too. 😆🤩
I always chuckle at your drawing-storytelling scetches, they are so good!
Achiote powder / annatto powder might also work as a red yeast rice substitute.
Finally! I've been seeing this spice mix at every Asian market, brick and mortar and on-line, and have been scratching my head over this mystery. Thank god you posted this, I can sleep tonight.
This is why I watch your channel. Gorgeous food; fascinating history of recipes; well researched and that twist of humour to bring it all together. Also nice use of liminal.
Mr Orleans was a spicy man. 🔥🍗🍑
I love how the dogs snout is stained with the sauce even before she shows feeding him a bite. You know they've been spoiling that fur baby off camera lol.
Followed this recipe about 90% and the wings were delicious! THANKS!
6:23. Ah yes, I often ruminate in my study about the burnt down kitchen trope. It terrorizes me in dreams and haunts me in my dreary waking hours. Oh, that I could escape it, but for a momentary respite, but woe, it stays with me and does not let me go.
It seems everywhere I look, I am reminded how omnipresent the burnt down kitchen trope is. Is there no other archetype? Can food not have origins not marred in tragedy?
It seems this is my fate, to ponder and to despair in the ever present burnt kitchen trope.
Great vid btw, loved it
Mr. Orleans sure had some fantastically pre-seasoned chickens
10/10 most accurate and legit origin story ever
I know it was an April Fool's joke, but the idea of a Mr. Orleans and his burnt chickens is charming as hell. I mean, I can give y'all all kinds of history from Louisiana, but I'm more into the Cajun lore because that's my family. tNew Orleans is a whole other dimension of its own, and I'm more than happy to send what I know or do research or ask others who know better than me.
but, seriously, I sincerely think if we told a bunch of New Orleans folks "so, in China they have these New Orleans wings..." and let them have a taste, if they didn't love it right away, they'd give ways to make it truly New Orleans.
I just tried this recipe. The texture of the chicken is perfect! I think the combination of overnight marination, baking soda & placing in baking rack are the key.
I wonder if the nature of imported foods being so much sweeter is a byproduct of wanting to make sure that a special dish is guaranteed to be appetizing. Like, if you are eating something from a different country, where the flavor palate of the dish may be entirely different to what you are used to, then maybe the sweetness is a bit of a buffer on the flavor to make sure those new flavors are introduced in a very approachable way. After all, sweetness is basically just upping the carbohydrates, and there’s nothing the human body likes more than a quick energy fix (even if it isn’t the healthiest).
I thought you were completely trolling us for April fools and then you actually made a recipe with chicken good job!
Awesome - All things being equal, have been hunting down the whole Creole/Cajun spice mix origins for my own reasons - and the salt, (black or white) pepper, paprika/cayenne, garlic powder & onion powder base is what those guys are. Then an addition of celery salt or bay sometimes. So subbing the tumeric for these (sometimes) spices makes sense.
This strikes me a "New Orleans Enough" for China KFC the way Panda Express goes "Orange Chicken"
Thanks for the dive!
At first I thought this was an April Fools joke. Apparently not.
Technically is, but it's mixed with a bit of seriousness/effort. Kinda like Binging with Babish's jelly filled donuts that he did for a previous April Fool's Day.
maybe kfc came up with/came across/modified some chicken wing recipe and threw a dart on a US map to name it
Instead of throwing a dart, my guess is they looked at the biggest news from the US at the time and named it after the New Orleans flooding from Hurricane Katrina in the hope that it'll lure people into buying the wings as a form of donating money to the cause. It's only a guess because I can't find out when the wings came out. My cynical guess.
Made this today. It tastes very similar to the New Orleans chicken wings at Yushang Rice Noodle! Thank you for the recipe =)
They look SOOOOOO good!
I'm so suprised that there is only three videos about this recipie in youtube.
When I was a chind, I love this dish from KFC so much. I can still remenber the ad that went viral on all of our TV channels.
Growing up, I knew this might not be a real American dish. But I though that, there, at leaset the flavor, must be simmilar to some dish from New Orleans.
Only to find out I was fooled by KFC for all these years🤣(in a good way though
Thanks for this!! 😆
The origin story was a classic. Street food vendors in china love improvising these origin stories for their foods lmao. Good memories
As someone who is going to move to a different country in a bit, this video will be so important to me. I use the spice mix on chicken breasts A LOT (like it's a staple of my diet at this point) and I was really surprised to find that people in the west don't have this. Thanks for the recipe, hopefully I'll be able to have a lot new orleans chicken at uni.
Mr. Orleans meet General TSO. To commemorate this grand meeting of 'cultures' we shall declare this day a holiday and celebrate it on the first of every April of the western calendar.
The only way the origin story would make sense. Mr Orleans chickens were rolling around in spices and all the ingredients before the house was caught on fire
Im in Zhongshan! Can I come over and eat, after you do your videos?
this is actually so strange, in the us we have this strain of what is very obviously chinese takeout food that gets called "cajun", with bourbon chicken being the star dish. you can find it at places like big easy grille. i've always been fascinated by these weird mixtures of cultures parading as some third, unrelated culture and would love to hear if you guys know anything about this
The first story I ever heard of "New Orleans Chicken" was that KFC China took American Chinese-style bourbon chicken and used that sauce to marinate the wings. Awesome story that ended up being... totally baseless haha.
Although this recipe isn’t really a thing in New Orleans, it definitely does not mean that you can’t get amazing chicken wings in Nola!! If you guys ever visit I highly suggest going to Chicken and Watermelon on south Claiborne Ave for some of the best New Orleans style chicken wings and a fruit punch. It is amazing.
I have been always trying to the recipe from KFC. So excited to try it out!
There's a wing recipe that I've scoured the internet to try to find but to no avail. The screen cap picture of this video totally reminds me of it. It's the "Roasted Wings" that ONLY the Pizzahut in China serves. I remember it being super tasty, in fact I can still clearly recall the taste 20 years later.
As a Chinese-American from New Orleans, this is quite fascinating! While it's true that "New Orleans Chicken Wings" as shown in this video doesn't really exist in New Orleans, however quite some Chinese restaurants here do sell bourbon chicken. The marinade is actually soy-sauce based with honey/sugar, bourbon whiskey, and ginger.
I also found it interesting that most Chinese people immediately think of chicken wings whenever they hear New Orleans. In my personal experience when I went to China about 10 years ago most people had no idea where New Orleans was. However nowadays that's a different story- more and more people have heard of the city.
非常好的視頻，我非常喜歡
It’s weird that you posted this because I just learned about Yak-a-mein or Old Sober Which is a Chinese American Ramen based out of New Orleans.
one simple way to mix the wings is load the somewhat dried wings (drumsticks would be awesome as well) into TWO LAYERS of plastic bags and load a dash of oil and honey (maple syrup or golden syrup would be good too), massage well, into the mix and small amount of soy sauce and some liaojiu aka shaoxin wine (or white wine) mix in, further massage. put the bag in the fridge and remove. equally well and not messy at all.
I have homemade caramelized sugar syrup that I keep on hand when I make Vietnamese caramelized pork. Could that be a substitute for the ethyl maltol?
I was almost prepared for this to just be a CCD Original (tm) because you were playing around with wing flavors and got a kick out of those nonsense dish names. Nice to know it's a real classic underneath all that.
We love you guys all year round, but April first holds a social kind of love. Thank you, Happy April Fool's!
what type of chicken powder is prominently used in China? I use knorr and the two main ingredients are salt and MSG. Is it a similar story in China? Do I need to make any adjustments?
I like the cooking method, will be trying these this week, I wish I didn't have a peanut allergy so I could go on a world-wide food trip :(
noodles, potato chips, New Orleans Chicken Wings so many foods with oddly convenient "origin" stories
I don't know anything about them but they look tasty now that I have seen them.
You know how this came about for me? I saw this come up in my subscriptions a few weeks ago, and I hadn't clicked 'play' yet -- I typically need to be ready mentally before I do, because more often than not, whatever you throw at us is going to involve more than what my poor, sweet, local Minnesotan Asian market is going to be able to accommodate. Tonight, drunkity-drunk, I came home thinking, "I don't give a **** what their recipe says, I've got wings and I have a basic Chinese pantry." Okay, I could go on for paragraphs, but long story short, I threw some **** together with what I have, loved every second of it, and munched down while watching this video, which taught me a whole bunch of things far beyond the scope of the booze-invested chicken I made tonight. And as I'm chomping away, I get this comfortable joy I always get when I'm watching your videos, where it's like, "Yeah, I'm probably not going to be able to source what they're asking me to," but I'll always learn something tremendous and get as close as I can. 3:20am -- I'm having a blast eating wings I made myself with the prehistoric skills I learned from this channel, learning advanced skills I may never have the resources to employ, and I love every single second of it. You two will will just never know how deeply you enrich my life, truly. Love you.
Great comment! AND you made me laugh! Cheers!
I wish we could meet Mr. Orleans...
you gonna share the recipe for that rye loaf at 2:04 ?
Woah, grew up in Hong Kong and never heard of this!
I remember when KFC China introduced the New Orleans chicken wings. It must have been back in 1999/2000. Like the Portuguese egg tarts and the 'Old Beijing Chicken Roll' burrito, they were developed pretty early in China, all around the turn of the century.
Later on, the New Orleans chicken wings were implicated in the 'Sudan Red food coloring scandal'. That was a big PR problem for KFC, but they handled it well.
KFC China was really a pioneer of "Western Fusion" food
Oddly enough, KFC actually bought the rights and recipe of the Portuguese egg tart from the wife side (divorced) of the original shop in Macao. The first few years, they were actually pretty good for a mass produced product. And beat quite some other Portuguese tarts in Macao/HK, and I would say maybe one of the best in mainland.
*One of the product I REALLY like from mainland KFC is the Szechuan Pentagon wrap (Szechuan spiced beef cubes wrapped in a pentagon shaped burrito)
@@kusazero I have not tried the Szechuan Pentagon wrap. Despite my many years in China, I still hate the 'ma' flavour. I love Sichuan food, but always ask them to hold back on 'hua jiao'. And scarily for me, this flavour is now spreading into South-East Asian cuisine. It's especially gaining popularity in Thailand. If this trend continues, I may have to escape to some far corner of the world where 'hua jiao' cannot find me.
@@pjacobsen1000 Ma La Tang is all the fad in Singapore for a few yrs already.
@@kusazero Interesting. Of course, we've had it here (Shanghai) for at least 10-15 years and it's still quite popular. But I would take a bowl of Singapore Curry Laksa over malatang any day!
Given the flavors that are already in the spice mix, what about using a similar non-chemical flavoring in place of the ethyl maltol? Something like Gravy Master if you're in the USA?
Ethyl Maltol is a **very** distinct flavor. It's alright, the KFC wings definitely don't use it
Basically we just wanted to acknowledge the existence of Ethyl Maltol, is all.
Lived in Nola for a long time, didn't know we had New Orleans chicken wings. I will say that spice mix is reminiscent of a "Creole Spice Mix". I'd go with the KFC theory.
The whole "Cajun" spice mix is so funny to me. The concept of a "Cajun" spice mix absolutely does not exist within any group of real, old-school Cajuns. If you ask Pierre about his favorite Cajun spice mix, he's just going to look at you like you're stupid. It's become so ubiquitous as a concept that it's actually starting to make it's way into Louisiana's culture though.
@@onebackzach Agreed, but right or wrong, it's definetly a thing now.
@@onebackzach and then there are "curry powders".
@@jason.b896 I definitely agree, that's what I mean by it's made it's way into Louisiana culture. There's nothing wrong with it in my opinion, it's just how culture progresses and it's interesting to see.
@@jason.b896 I definitely agree, that's what I mean by it's made it's way into Louisiana culture. There's nothing wrong with it in my opinion, it's just how culture progresses and it's interesting to see.
So I found a bag of the mix in the Asian grocery store by me a few months ago and tried it, it wasn’t bad but there was something off about it which may have been the ethoyl. I’m making this recipe right now.
2:04 loaf 😃
At first, I thought this this was a Chinese version of Bourbon Chicken from the mall food court cajun places that seems to only employ Chinese people.
The spice mix seems to be a Memphis-style barbecue rub but with additional Chinese ingredients for color.
my childhood chicken wings when ever i went to china, was these cumin bbq'ed chicken wings these street vendors would sell late at night. it left an impression on me since southern chinese wouldnt use cumin that much.
I’ve got some marinating in the fridge now!
Where there any other popular products associated with New Orleans or Cajun/Creole culture at the time that a marketeer might wanted to take advantage of?
More kitty shots pls ❤️ so cute
I just got home from my elopement to New Orleans. Man I want to go back.
mr. orleans is a great hero to me
Shades of "Dissertation on Roast Pork!" LOL! 🤣
I just bought a pack of "Orleans Chicken" earlier this week and was wondering what the heck that was.
Based on my unreliable recollection the burger came before the actual chicken wings.
In my memory 新奥尔良烤鸡腿堡 was first rolled out with two other different flavoured burgers each named after a random place, amongst the three the other two were gone and only the New Orleans one was well-received enough it became a staple on the menu (till this day), and the chicken wing came much later when they realised they can use the same seasoning to make chicken wings also.
Fried chicken and chicken wings seem to get punted back and forth over the pacific for revisions. The Korean versions are incredibly popular in the USA right now. :)
Mongolians never heard of Mongolian BBQ either.
The phrase is: " Waste not, want not."
great looking wings - wish there were such a thing as smell-o-video.
I assumed it was a joke, as in "waste not.. yadda yadda"
So this is the origin story of Al Copeland I always wanted.
下次可以研究一下加州牛肉面
加州牛肉面就是台湾牛肉面, 是从四川牛肉和湖南常德牛肉粉来的.
LOL.
This is like the fortune cookies aren't really Chinese, and General Tso's Chicken has nothing to do with General Tso.
Fortune cookies are another issue, but fake origin is kind of a trove in Chinese culinary. This originates from a habit sometimes called 托古. The Chinese culture respects traditions, which is a good thing, but also makes people resist to change, so sometimes people come up with this idea of pretending what they try to push is a good old tradition forgotten by contemporaries that should be revived. This further enforces the tradition-respecting mentalities and eventually “faking an origin story” becomes a way to make your invention more acceptable to the general audience. For culinary history it’s even more difficult since cooks are traditionally looked down on in the Chinese culture and don’t leave behind record on what the actual story is.
@@uranusjr That's so interesting.
The history of fake culinary history.
Also Hunan sauce and Szechuan sauce
As a Chinese mainlander, that is what we usually call a “origin story from marketing”. It is pretty common for restaurants or food companies in China to give food item a fake background story just to make it historical. Most Chinese knows it’s fake and never take it seriously. We usually just see this type of lore as “things to read when you enjoy your food”.
Chinese KFC definitely hits different...wish they brought some of that stuff back to the States. Kind of like a prodigal son who was actually never the son and came back to the family...? Lol
I will add weird flavors to stuff and call name it after fictional places. If you add a cup of vermouth to tea and that is now Dagobah tea. Cardamom, Black Pepper, Cinnamon, and Fennel in your coffee? That is Kalimdor coffee.
My local chinese makes these simple roasted wings that are the best chicken I have ever tasted.
We have USA fried rice in malaysia
Kitty was clearly waiting for the breakthrough and gave up
My fiancé’s Chinese cousins gave me a flavor packet that said “Bear Coming New Orleans Marinade” on the back. I was so confused. I am now 50% less confused. (Still not sure why the bear is coming. He must really love those honey wings.)
But do you have Salt Lake City Salted Cod in China??
What? What did we do to deserve a midweek video??
_checks calendar_
Oh
🔥🔥🔥