@@cal298 Also interesting how wingtips is "trash" for him. Where I come from (not an exotic place, just mid-eastern EU) we don't just throw out wingtips.
There is something so funny to me about Adam, an American, always using stuff I can't find in my country and then being so pleasantly surprised about small containers of regular yogurt, a thing you can find at literally any store in my country.
it's 20 wings. i COULD eat 20 wings (and when i was younger often did), but that would be by themselves barring celery. with a bunch of cous cous and veg that's easily 3-4 portions
He means in combination with the veg and couscous. If you look at the final shot and imagine cutting the whole thing into individual portions its a lot of food.
I live in New Orleans, and my portion strategy for wings is I load up a 13*18 cookie sheet with enough so that I am barely not crowding the pan. I usually use the oven because it is so hot here all the time.
I had a lot of success last year grilling sprouts on skewers, very good if you have smaller sprouts. They were delicious. I like this combination and palette though!
Smart move, or you could tin foil a few layers onto half the grill and use that as a bit of a grill "skillet". I do that a lot with thin skirt steak if I don't feel like skewers.
Maybe an Asian thing - or a my family thing - but I grew up eating crispy wing tips. Some of it is definitely inedible, but if you fry it right they get an awesome crunch! Edit: we get them in restaurants, food courts and things like that, and the wing tips are just not removed (in fact the whole wing is left intact).
Put the sprouts in foil if they’re small, or go middle eastern and Shish them. I’ve grilled a bunch of small veggies with both methods and it works fine, although shishes don’t work with anything smaller than a Pearl onion. Also have done a lot of yogurt marinated chicken - GREASE YOUR GRILL W/ PAM SPRAY BEFORE ADDING THE CHICKEN!! Or use fattier meat like thighs (what my fam generally uses.)
I’m not from Sichuan but I love the way they do spice and I feel some vicarious joy when I see people discovering the wonders of Sichuan peppercorns and mala.
This is your best sponsor by far. Fly By Jing is absolutely legit and worth the money, and the chili crisp is worth it for people who are hooked on Lao Gan Ma's version and want to try something else.
Love to see when people chime in to support a random sponsor. It says a lot. Also love that smaller businesses get airtime with small creators. Used to be that only fortune 500 companies got airtime with cable channels. Adam introduced me to magic spoon, too, which I'm thankful for.
@@Nickersont88 Beware of astroturfers and paid shills though. Not calling the commenter above a shill but these "random" comments on sponsors are often just guerrilla marketing.
I want to preface by saying that I absolutely *hate* false advertising and marketing BS on RUclips. However, I absolutely agree with you here. Grabbed this 3 pack at Costco a while back and it fucking slaps. The powder he uses in the video gets used daily on my scrambled eggs.
Wing tips are in my opinion the best part! They make great beer snacks! When deep fried or baked well done the bones are so fragile they practically become chicken pretzel sticks! Love them. I think it's a shame they get tossed.
Single serving plain unsweetened yogurt is easier enough to find, but what's annoying is that it's almost all skim or nearly 0% fat. Sometimes I just need some plain jane full fat (whole milk) yogurt for things and it's almost impossible to find, and in the rare cases I do it's always in big half gallon tubs
@@Aaron-kq5kk You can make labneh out of the extra yoghurt if it's full fat. I usually make fresh labneh and spread it on toast (like cream cheese), but MiddleEats recently released a recipe for aged labneh that lasts for months - m.ruclips.net/video/Ub_dzZrpkIA/видео.html! It does take some effort to make - but it's pretty simple, and will help avoid food waste. And there's no need to throw away the whey from the process. It's great for any sort of bread making (I generally use it to make rotis - an Indian flatbread) - but you can also just dump it into any curry/sauce instead of water/stock (it won't taste exactly the same - but slight twists on my usual recipes is a good thing to me)
I got a smoker last year. The wings off that thing are the best I ever had. Way better than fried. I keep the wing tips frozen and add them in when I boil a chicken for broth.
@aragusea - The white opaque stock might be because of the high boil. It emulsifies (what is typically known as) "impurities" into the water phase and creates a creamy white stock. This is the same technique used in making ramen tonkatsu broth. So while the classic western definition is impurities, I wouldn't necessarily consider it bad. Just also going to add this is an educated guess from what I know, but I think it's a solid one!
I think it's more like an emulsion of water and oil. The closest thing i know is the milky fish soup where you supposedly shallow fry a fish, then put in boiling water, it doesn't work if the water is not hot enough. The wing maybe work because it doesn't need a lot of water.
Rare time I come to an Adam Ragusa video having already made the recipe a few days ago. Chicken wings are indeed cheap and easy and also good for meal prepping
Wow, this is such a coincidence, I’m just about finished with my bottle of fly by jing sichuan gold (purchased as a hot ones kit a while back), and was thinking about buying some more.
Hi Adam, though I don't think you'll see this, this a hopefully useful suggestion concerning your post production: In this video, it looks like you went and pushed the shadows towards blue with color grading. That's cool, and it looks great on skintones and things in your house, but the burnt crispy parts of chicken looking kinda blue draws attention to your color correction and looks off, since we know what that looks like, just black. You could try not tinting the shadows as much, or, (this would be a good bit of a work) you could use power windows or masking to exclude the food from that part of the color grade so the food appears less blue. I think the look your videos have is a cool and desirable visual style, but this is the first of yours I've seen where I think it might have gotten away from the content. Hope this helps, or, at the very least, sorry for the unsolicited advice.
I've noticed this a lot, I was wondering why Adam's videos look so blue. I thought the colour correction was just off on my monitors since they're both cheap crap ones.
If you go to any Indian/South Asian grocery, they will usually have larger tubs of plain yogurt, and I would imagine that it is cheaper for those larger tubs as well.
They never have sprouts like that at my grocery store, but I find them pretty frequently at farmers markets. They're SO much better than the little ones.
So yummy. By the way, I have difficulty communicating because I had a stroke in Broca’s area, the part of the brain that controls speech. 2/8/2021 but I lived again. (My wife helped me compose this.)
Nice video!!! I love couscous btw i sow you bodcast about water fasting its quite intersting might be more intersting to talk about ramadan fasting as well !!
Corn on the cob would go great here. Just throw the entire unhusked ears right on the grill. About 10 minutes later you got kick ass corn that husks easily though it is hot. If you practice enough you can pop the the cob right out the end of the husk with a squeeze. Some butter, salt, and pepper and you are set. Also try McCormick Steak Seasoning on sweet corn sometime! It's amazing!
I'm an American that lives in China. The first time I had Sichuan food, I was at work. I ate one of those peppers and my mouth went numb. I didn't know what was happening and thought I was having a stroke. I almost had the secretary at my company call an ambulance until all the Chinese people I work with started laughing at me and explained it was just a Sichuan pepper.
the skin / meat on the fatty side of the wingtip is absolutely amazing when skewered and grilled yakitori style, but you need many wingtips worth to make even just one skewer
I love fly by jing, she makes an awesome chili oil thats almost more of a chili crisp that I use an insane amount of whenever i eat dumplings or gyoza.
I used to go to place in Chicago called Darkhorse saloon that would marinate their wings in pineapple juice overnight, grill them on a very hot grill to create some char and then finish them in the deep fryer. You could get them plain, buffalo (hot/mild) or BBQ. I don't know where they got these mutant chicken wings from but the Drummey pieces were almost as big as a regular drumstick. On Tuesday nights, they had $.10 wing night and my God I could eat 40 of those… Of course you had to buy at least one drink with every order.
Tip for you Adam! If you put the chickenwings on skewers the you wont have the problem of sticking also you kan then turn multiple at a time which lovers the the time that the grill stays open conserving heat. Source: I am forced to cook all the chicken in my family or else they will burn it.
A brewery near me does amazing smoked chicken wings, but they smoke them whole, all three parts still attached. In that context, I find, I actually quite like the clearly defined cartilage on the wing tip. Slow smoked and covered in sauce, it's a nice little scrap of jerky-esque texture to cap off each wing. I say this just to bring up, if you're a down-to-the-bone wing eater, and you plan to cook your wings low-and-slow, don't be so eager to treat your tips as stockpot waste.
Hello Adam! Cul. Student here, with a question, You say that whole wings are cheaper, does that take into account the weight lost in trimming/in inedible wingtips?
Request: there is a St. Louis bbq place called “Salt and Smoke” that makes a brisket like I have never had from anywhere. Can you please figure it out and teach me? Anytime I discover a wedding is catered by Salt and Smoke I’m crashing it. If you want a description, it’s very very fatty and salty. It seems to be brined and saturated very uniformly. up to a level that is perfection. Any added would ruin it. I’ve smoked a brisket before but I don’t even know where to start with their style.
I can NOT find a single-serving, plain, full-fat yogurt! My choices are 32oz of the stuff, or 8oz of flavored or low-fat. So every time I make your Tandoori Chicken/Tikka Masala recipe I gotta figure out stuff to do with the rest of the yogurt. Last couple of times I turned it into Tzatziki for the tandoori wraps. :)
Personally I don't cook chicken at home as I used to work at a Peri Peri restaurant and I'm sick of the buggers, but if I had a grill this would be tempting
I see you're using a wire brush to scrub the grill and (out of a place of genuine concern) was wondering if you had heard of their dangers? From what I understand, the bristles can detach and end up sticking to the food and get stuck in people's tonsils or worse puncturing their insides. Maybe the level of danger I've heard has been overinflated, but I figured I'd leave this comment on the off chance that you or someone else hasn't heard.
Yes they can and do detach, but they'd just fall through the bars in most cases. If you had a wire bristle in your food, you'd probably notice. They're pretty chunky.
@@mikehindley3 but why not prevent something so easily preventable? Not using one is a pretty simple thing to do. It’s like, you wouldn’t paint your house in lead paint because “well it’s only dangerous if you eat the paint chips.” Or like how you would be negligent if you left outlets uncovered when you had a baby crawling around. There’s hundreds, if not thousands of documented cases of these bristles becoming a medical emergency. Seems like common sense to prevent it since it’s something so easily avoidable.
@@kjdude8765 it's funny because I am always amazed at the high quality of produce and less processed foods I find in US supermarkets when I'm there, but it seems that either for cultural reasons, habit or high cost they are not a part of most people's realities.
It doesn't matter because he literally puts the vegetables and (raw) meat together as soon as he's slices the sprouts. So they're covered in chicken slime regardless.
I understand the stereotype of kids not liking Brussels sprouts. If people would stop trying to reinvent how we prepare those and just stick to boiling them, there would be no issue xd
Yeah, I tend to throw them in a bag with my other chicken bones and put them in the freezer. I make stock with them once I have a good amount of chicken parts in said freezer bag.
Since it’s Ramadan i want to know cause I’ve had this theory in my mind for years, does halal meat taste better then the regular meat found in grocery stores and all?
Did you not see him cook the Brussels sprouts? Yes it’s perfectly safe. As long as the actual vegetables temperature is high enough to kill off any thing. Brussel sprouts are small they easily reach safe chicken temperature in no time.
Please consider ditching the bbq grill brush! Its wire bristles have been known to break off and lodge themselves in meat which then cause all sorts of injuries when people eat the meat and get the bristles stuck in their throats
Simmering the wingtips for a quick stock and making couscous with it is the top tier A-game stuff I come to you for. Absolutely love it mate.
he used to shit on people that made their own stock he would say "keep the bones for stock, if youre one of those guys" a while ago. interesting!
@@cal298 There's no insult?
A-game now means Adam-game
@@cal298 thats not an insult though? Most people just don't make stock
@@cal298 Also interesting how wingtips is "trash" for him. Where I come from (not an exotic place, just mid-eastern EU) we don't just throw out wingtips.
There is something so funny to me about Adam, an American, always using stuff I can't find in my country and then being so pleasantly surprised about small containers of regular yogurt, a thing you can find at literally any store in my country.
Hearing Adam say that plate of wings could feed a family has made me have to face the reality that I can eat a disturbing amount of wings. 😂
Family of one, two people at most! 👌😁
Family of elves?
it's 20 wings. i COULD eat 20 wings (and when i was younger often did), but that would be by themselves barring celery. with a bunch of cous cous and veg that's easily 3-4 portions
He means in combination with the veg and couscous. If you look at the final shot and imagine cutting the whole thing into individual portions its a lot of food.
I live in New Orleans, and my portion strategy for wings is I load up a 13*18 cookie sheet with enough so that I am barely not crowding the pan. I usually use the oven because it is so hot here all the time.
I’ve never made any of your recipes. I just watch your videos because they’re very relaxing
I do recommend the Pizza recipe, even if you do his Pan Pizza Recipe it's great
I've made his smashed brioche grilled cheese and the bibimbap
You should sometime! I haven't tried an adam recipe yet I haven't liked yet
@@dott23 Your comment confused me, lol. I thought you _hadn't tried a recipe yet,_ but your first part was so positive.
@@kindlin I realize in hindsight that was a confusing way to write it 😂 all the recipes I've tried I have loved
I had a lot of success last year grilling sprouts on skewers, very good if you have smaller sprouts. They were delicious. I like this combination and palette though!
Smart move, or you could tin foil a few layers onto half the grill and use that as a bit of a grill "skillet". I do that a lot with thin skirt steak if I don't feel like skewers.
Ooo good idea
Maybe an Asian thing - or a my family thing - but I grew up eating crispy wing tips. Some of it is definitely inedible, but if you fry it right they get an awesome crunch!
Edit: we get them in restaurants, food courts and things like that, and the wing tips are just not removed (in fact the whole wing is left intact).
nah the wing tips are delicious and you can everything but the one big bone. just crunch through the small bones
Or just crunch through the whole wingtip
Put the sprouts in foil if they’re small, or go middle eastern and Shish them. I’ve grilled a bunch of small veggies with both methods and it works fine, although shishes don’t work with anything smaller than a Pearl onion. Also have done a lot of yogurt marinated chicken - GREASE YOUR GRILL W/ PAM SPRAY BEFORE ADDING THE CHICKEN!! Or use fattier meat like thighs (what my fam generally uses.)
I’m not from Sichuan but I love the way they do spice and I feel some vicarious joy when I see people discovering the wonders of Sichuan peppercorns and mala.
This is your best sponsor by far. Fly By Jing is absolutely legit and worth the money, and the chili crisp is worth it for people who are hooked on Lao Gan Ma's version and want to try something else.
but what about Target?
not to mention that Lao Gan Ma is controlled by the CCP lmao
Love to see when people chime in to support a random sponsor. It says a lot. Also love that smaller businesses get airtime with small creators. Used to be that only fortune 500 companies got airtime with cable channels. Adam introduced me to magic spoon, too, which I'm thankful for.
@@Nickersont88 Beware of astroturfers and paid shills though.
Not calling the commenter above a shill but these "random" comments on sponsors are often just guerrilla marketing.
I want to preface by saying that I absolutely *hate* false advertising and marketing BS on RUclips. However, I absolutely agree with you here. Grabbed this 3 pack at Costco a while back and it fucking slaps. The powder he uses in the video gets used daily on my scrambled eggs.
Wing tips are in my opinion the best part! They make great beer snacks! When deep fried or baked well done the bones are so fragile they practically become chicken pretzel sticks! Love them. I think it's a shame they get tossed.
Single serving plain unsweetened yogurt is easier enough to find, but what's annoying is that it's almost all skim or nearly 0% fat. Sometimes I just need some plain jane full fat (whole milk) yogurt for things and it's almost impossible to find, and in the rare cases I do it's always in big half gallon tubs
I have thrown out so many of those tubs and it feels awful.
@@Aaron-kq5kk You can make labneh out of the extra yoghurt if it's full fat.
I usually make fresh labneh and spread it on toast (like cream cheese), but MiddleEats recently released a recipe for aged labneh that lasts for months - m.ruclips.net/video/Ub_dzZrpkIA/видео.html! It does take some effort to make - but it's pretty simple, and will help avoid food waste.
And there's no need to throw away the whey from the process. It's great for any sort of bread making (I generally use it to make rotis - an Indian flatbread) - but you can also just dump it into any curry/sauce instead of water/stock (it won't taste exactly the same - but slight twists on my usual recipes is a good thing to me)
First world problems...
Is sourcream a good substitute then?
@@Aaron-kq5kk you know you can eat it
I got a smoker last year. The wings off that thing are the best I ever had. Way better than fried. I keep the wing tips frozen and add them in when I boil a chicken for broth.
smoked chicken is so underrated
I can confirm the chili crisp, I've found them in Costcos on the west coast and it's great.
@aragusea - The white opaque stock might be because of the high boil. It emulsifies (what is typically known as) "impurities" into the water phase and creates a creamy white stock. This is the same technique used in making ramen tonkatsu broth. So while the classic western definition is impurities, I wouldn't necessarily consider it bad. Just also going to add this is an educated guess from what I know, but I think it's a solid one!
I think it's more like an emulsion of water and oil. The closest thing i know is the milky fish soup where you supposedly shallow fry a fish, then put in boiling water, it doesn't work if the water is not hot enough.
The wing maybe work because it doesn't need a lot of water.
Rare time I come to an Adam Ragusa video having already made the recipe a few days ago.
Chicken wings are indeed cheap and easy and also good for meal prepping
Wow, this is such a coincidence, I’m just about finished with my bottle of fly by jing sichuan gold (purchased as a hot ones kit a while back), and was thinking about buying some more.
I have Fly by Jing sauce, I've used it on every. I mean EVERYTHING, including icecream. It's really good.
I really dig this format. Just a voice over with cooking in the background. Awesome video
Hi Adam, though I don't think you'll see this, this a hopefully useful suggestion concerning your post production: In this video, it looks like you went and pushed the shadows towards blue with color grading. That's cool, and it looks great on skintones and things in your house, but the burnt crispy parts of chicken looking kinda blue draws attention to your color correction and looks off, since we know what that looks like, just black. You could try not tinting the shadows as much, or, (this would be a good bit of a work) you could use power windows or masking to exclude the food from that part of the color grade so the food appears less blue. I think the look your videos have is a cool and desirable visual style, but this is the first of yours I've seen where I think it might have gotten away from the content. Hope this helps, or, at the very least, sorry for the unsolicited advice.
helpful
helpful
I've noticed this a lot, I was wondering why Adam's videos look so blue. I thought the colour correction was just off on my monitors since they're both cheap crap ones.
he probs just chucks on a preset LUT so he doesn't have to care about grading
For some reason I didn't notice this til you told me but looking back at it...WOW is it obvious. That is very blue.
Out of all the channels I watch, the sponsors on Adam's videos always tempt me the most...
The fact that Adams been sponsored by fly by jing makes me so happy
Wing tips are not trash, it’s delicious. I eat all the skin and the tendon and muscle.
I get the Fly By Jing chili oil from Heatonist, it's freakin' amazing. I wish there were larger bottles of it that I could buy somewhere, though.
Finally! someone who actually cooks their wings all the way. I expected nothing less from the great Ragusea!
Made a version already with periperi sauce in the greek yogurt. Excellent
If you go to any Indian/South Asian grocery, they will usually have larger tubs of plain yogurt, and I would imagine that it is cheaper for those larger tubs as well.
Good to know that the giant brussels are also in Adam's grocery store! Southeastern US or all around I wonder?
This looks lush! I need to find giant Brussels!!! 😋
They never have sprouts like that at my grocery store, but I find them pretty frequently at farmers markets. They're SO much better than the little ones.
@@FlatPlutoSociety I've not seen them anywhere in my country but I'm going to hunt them down or grow them myself!
Awesome! There’s so much beauty in this video! The chicken wings and the Brussels sprouts came out so yummy! 😋😋😋 Thank you!! 😍😁
Hey Adam! You should try little caesars pretzel crust and try to do your own recipe for it! I'd love to see it and try to make it myself
the wing tips are not trash they are yummy
These look delicious!!! 😋😍 Thanks for sharing this recipe Adam!!!
You made the right move with the less videos. They are great quality, and family first sir. God bless
One of your best videos!
Would love to see some Mexican recipes make it to your channel.
So yummy. By the way, I have difficulty communicating because I had a stroke in Broca’s area, the part of the brain that controls speech. 2/8/2021 but I lived again. (My wife helped me compose this.)
Nice video!!! I love couscous btw i sow you bodcast about water fasting its quite intersting might be more intersting to talk about ramadan fasting as well !!
Corn on the cob would go great here. Just throw the entire unhusked ears right on the grill. About 10 minutes later you got kick ass corn that husks easily though it is hot. If you practice enough you can pop the the cob right out the end of the husk with a squeeze.
Some butter, salt, and pepper and you are set. Also try McCormick Steak Seasoning on sweet corn sometime! It's amazing!
OK if Adam Ragusea and Brian Lagerstrom both recommend the same food sponsor, I am sold.
I mean it is advertising. They certainly are being paid to recommend it, but it's probably good stuff. Can't talk to value though.
I think Adam says he only makes deals with brand he actually likes
I'm an American that lives in China. The first time I had Sichuan food, I was at work. I ate one of those peppers and my mouth went numb. I didn't know what was happening and thought I was having a stroke. I almost had the secretary at my company call an ambulance until all the Chinese people I work with started laughing at me and explained it was just a Sichuan pepper.
Brussel sprouts are my new favorite veggie side, I vote more brussssssy vids 🙏
the skin / meat on the fatty side of the wingtip is absolutely amazing when skewered and grilled yakitori style, but you need many wingtips worth to make even just one skewer
"Smokie, crispy, spicy, nice!" Another one of Adam's nicknames...
I just discovered my enjoyment of couscous- looks good bud
Need ''Smokey, Spicy, Crispy. Nice'' on a shirt ASAP.
ooh i can't wait to try the blood orange grotesque!
"Gastrique" might be the exact point where the power of French to make anything sound appealing is finally exhausted
LOVE FLY BY JING!!!
Let's all take him to 3M subs after all of his hardwork ❤️❤️❤️.
real life endorsement for fly by jing chili crisp. shit is A-1
Ragussy dropping another hot recipe
Bro the wing tips are delicious. Not trash 👏.
The Weber grill with the three horizontal burners is the best grill ever made. Why, oh why did they stop making them that way?
I love fly by jing, she makes an awesome chili oil thats almost more of a chili crisp that I use an insane amount of whenever i eat dumplings or gyoza.
I used to go to place in Chicago called Darkhorse saloon that would marinate their wings in pineapple juice overnight, grill them on a very hot grill to create some char and then finish them in the deep fryer.
You could get them plain, buffalo (hot/mild) or BBQ. I don't know where they got these mutant chicken wings from but the Drummey pieces were almost as big as a regular drumstick.
On Tuesday nights, they had $.10 wing night and my God I could eat 40 of those… Of course you had to buy at least one drink with every order.
Dang that looks good. I wish I had friends who cooked! 🤤
Da king is back baby he neva miss
Tip for you Adam!
If you put the chickenwings on skewers the you wont have the problem of sticking also you kan then turn multiple at a time which lovers the the time that the grill stays open conserving heat.
Source:
I am forced to cook all the chicken in my family or else they will burn it.
I appreciate the tip about Fly By Jing being low salt. Many thanks, Adam.
A brewery near me does amazing smoked chicken wings, but they smoke them whole, all three parts still attached. In that context, I find, I actually quite like the clearly defined cartilage on the wing tip. Slow smoked and covered in sauce, it's a nice little scrap of jerky-esque texture to cap off each wing. I say this just to bring up, if you're a down-to-the-bone wing eater, and you plan to cook your wings low-and-slow, don't be so eager to treat your tips as stockpot waste.
Yeah personally I love me the almost gelatinous wing tips on slow cooked wings.
An Adam R video makes me happy.
this looks insane, have to make this
The wing tip is not trash, you can eat the bones and there is meat in between.
Love the vids Adam!
Babe wake up, new Adam Ragusea sponsor!
Hello Adam! Cul. Student here, with a question,
You say that whole wings are cheaper, does that take into account the weight lost in trimming/in inedible wingtips?
Good point
It's close to a $4 a pound difference right now where I'm at. So I assume that it depends on the area
I'm so used to eating every bit of meat I can get off a wing that it shocked me when he suggested scrapping the wing tips. 🤣
Request: there is a St. Louis bbq place called “Salt and Smoke” that makes a brisket like I have never had from anywhere. Can you please figure it out and teach me? Anytime I discover a wedding is catered by Salt and Smoke I’m crashing it.
If you want a description, it’s very very fatty and salty. It seems to be brined and saturated very uniformly. up to a level that is perfection. Any added would ruin it. I’ve smoked a brisket before but I don’t even know where to start with their style.
If you're going low and slow on the grill anyway, consider throwing them in the smoker.
This looks so good 😭
Half the wings are drumettes, and the sauce contains vinegar. We're so close to the vinegar leg being on the right.
great recipe
Adam cut his veggies on the same board where he cuts his chicken (which has metal handles that can be well washed by hands)
I can NOT find a single-serving, plain, full-fat yogurt! My choices are 32oz of the stuff, or 8oz of flavored or low-fat. So every time I make your Tandoori Chicken/Tikka Masala recipe I gotta figure out stuff to do with the rest of the yogurt. Last couple of times I turned it into Tzatziki for the tandoori wraps. :)
Personally I don't cook chicken at home as I used to work at a Peri Peri restaurant and I'm sick of the buggers, but if I had a grill this would be tempting
Fortunately the wings stayed on the right. Phew!
Did you wash your cutting board after cutting the chicken wings?
I see you're using a wire brush to scrub the grill and (out of a place of genuine concern) was wondering if you had heard of their dangers? From what I understand, the bristles can detach and end up sticking to the food and get stuck in people's tonsils or worse puncturing their insides. Maybe the level of danger I've heard has been overinflated, but I figured I'd leave this comment on the off chance that you or someone else hasn't heard.
Yes they can and do detach, but they'd just fall through the bars in most cases. If you had a wire bristle in your food, you'd probably notice. They're pretty chunky.
@@mikehindley3 yea, most people probably would notice, I would just worry for people with kids since they might not think anything of it
@@littlebuglex As a person with kid, I urge you not to worry.
@@mikehindley3 but why not prevent something so easily preventable? Not using one is a pretty simple thing to do. It’s like, you wouldn’t paint your house in lead paint because “well it’s only dangerous if you eat the paint chips.” Or like how you would be negligent if you left outlets uncovered when you had a baby crawling around. There’s hundreds, if not thousands of documented cases of these bristles becoming a medical emergency. Seems like common sense to prevent it since it’s something so easily avoidable.
I think I burnt the sweet and sour sauce but my family said the marinade was enough! I did serve with BBQ sauce just in case.
Ya know I was thinking earlier "hey I think Adam raguesa needs to do a wing video" then I open up RUclips and that came true
What can you use instead of yogurt if you can't have dairy?
I love how probably his dog got the piece of chicken it fell
I love how unsweetened, unflavored yogurt is a noteworthy comment in the US.
Yeah, sweet flavored Yogurt is certainly 80% of what's available.
@@kjdude8765 it's funny because I am always amazed at the high quality of produce and less processed foods I find in US supermarkets when I'm there, but it seems that either for cultural reasons, habit or high cost they are not a part of most people's realities.
I worship at The House of Ragusea.
Hi Adam!
I should make muffins.
are you not concerned about cross-contamination when you slice poultry and vegetables on the same cutting board without thoroughly washing it?
I think Adam's mentioned before (in a video, i think) that he doesn't show the amounts of times he washes his hands/stuff solely for video efficiency
It doesn't matter because he literally puts the vegetables and (raw) meat together as soon as he's slices the sprouts. So they're covered in chicken slime regardless.
@@mikehindley3 its only dangerous if you don't cook them thouroughly.
such a long wait for a recipe adam, worth the wait though
Well done sir
I understand the stereotype of kids not liking Brussels sprouts. If people would stop trying to reinvent how we prepare those and just stick to boiling them, there would be no issue xd
looking tasty
this looks fantastic
The wings look under cooked and burnt at the same time. Indirect heat for wings on the grill.
Are wing tips good for making chicken stock?
Yeah, I tend to throw them in a bag with my other chicken bones and put them in the freezer. I make stock with them once I have a good amount of chicken parts in said freezer bag.
Since it’s Ramadan i want to know cause I’ve had this theory in my mind for years, does halal meat taste better then the regular meat found in grocery stores and all?
it tastes worse
It tastes the same
did you know they added the second cous in 1979?
"If cous was so good why didn't make a second co-"
Does anyone know a good non-dairy alternative for yogurt that could be used here? I'm allergic to dairy :(
Vegan sour cream maybe?
Marinating vegetables and meat in the same container, is that safe?
Did you not see him cook the Brussels sprouts? Yes it’s perfectly safe. As long as the actual vegetables temperature is high enough to kill off any thing. Brussel sprouts are small they easily reach safe chicken temperature in no time.
How did Adam not mention what Brits call a grill?
Fr
Please consider ditching the bbq grill brush! Its wire bristles have been known to break off and lodge themselves in meat which then cause all sorts of injuries when people eat the meat and get the bristles stuck in their throats
Saved for tailgating!