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We’ve rounded up some of our favorite chefs from the Tastemade Community and challenged them to serve up their best game day dishes. In this episode, Jen from Just Eat Life faces off against Kevin from Fit Men Cook to vie for the title of Most Valuable Wings. FULL RECIPES BELOW:
Produced in partnership with Pepsi.
Tune in tomorrow as our winners all come back to compete for our finale.
Check out Jen’s Channel -https://www.youtube.com/JustEatLifeTV
Check out Kevin’s Channel – https://www.youtube.com/fitmencook
Check out the Vagabrothers – https://www.youtube.com/vagabrothers
PAD THAI WINGS:
INGREDIENTS:
– 30 whole chicken wings
– 1 cup flour
– peanut or canola oil, enough for deep frying
– 2-3 tablespoons fish sauce
– 2/3 cup tamarind concentrate
– 1 cup plus 2 tablespoon palm sugar
– 1/3 cup Thai sweet chili sauce
– 6-7 tablespoons sriracha
– 3 tablespoons salted peanuts
– 4-5 garlic cloves, minced
– 1 tablespoon chives, chopped
– 1 tablespoon cilantro, minced
Heat oil in wok or deep fryer to 350°F
Pat dry the chicken wings, and cut them at the joints to separate the drumettes and the wingettes. You may discard the wingtips
In a saucepan on medium heat, add tamarind concentrate, palm sugar, sriracha, Thai chili sauce, and fish sauce to the saucepan. Whisk well to combine. Turn off the heat once the sauce has thickened and reduced
Coat wings in flour, shake off excess flour, and set aside
These wings are double fried, so you’ll need to work in several batches, depending on the size of your fryer. Remove first batch after 6-8 minutes, when they are slightly golden brown. Allow oil to heat back up to 350°F before frying the next batch. Remove and let the wings rest for about 5 minutes.
Heat the oil up to 380°F and fry the wings for a second time, until they are crispy and golden
Add the minced garlic in a fine mesh strainer, and dip in the hot oil for a few minutes, until golden brown. Set aside on a paper towel
For the topping, chop the peanuts, cilantro, and chives. Mix together with the garlic and set aside
In a large bowl, toss wings in the sauce with half of the topping mixture. Serve on a platter and sprinkle the rest of the toppings.
BUFFALO CAULIFLOWER BITES
INGREDIENTS:
– 1 head cauliflower
– 1 cup garbanzo bean flour
– 1 tsp. ITALIAN SEASONING
– 1/3 cup grated parmesan
– 1 tsp coconut oil
– Buffalo sauce
– 1 tsp. GARLIC SALT
– 1 CUP 2% greek yogurt
– 1/2 CUP goat cheese
– chives
– parsley
– garlic paste
– fresh lemon juice and zest
Preheat oven to 450F.
In a medium size bowl, combine garbanzo flour, water, Italian Seasoning and garlic salt. Whisk together until smooth. Toss
cauliflower into batter making sure to coat each piece completely, then place battered cauliflower on a lightly greased,
non-stick baking sheet. Bake for 15 minutes, tossing half way through.
In the meantime, combine coconut oil and buffalo sauce in a large bowl, stirring. When cauliflower is done. remove it from
the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional
25 minutes or until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving.
To create the dressing, combine yogurt, goat cheese, parsley, garlic paste and fresh lemon juice to taste. Top with chives and serve alongside your “wings”