Grilled chicken wings with blood orange gastrique, sprouts, couscous
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Date: 2023-03-31
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Comments and reviews: 14
Alec
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.
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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.
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TisJester
Warning about that wire brush grill cleaner. The wire bristles can come off and at some point get lodged in the good you cook then into your mouth.
Here s what you need to know about wire grill brush danger.
Why a Wire Grill Brush Can Be Dangerous
As you might expect, wire grill brush bristles are sharp. And one study revealed that between 2002 and 2014, around 1, 700 Americans had to go to the emergency room after accidentally ingesting wire bristles. And those were just the reported cases! They can cause severe damage internally, and may even require emergency surgery.
Health Canada even pushed for a new national standard to help stop these incidents from happening.
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Warning about that wire brush grill cleaner. The wire bristles can come off and at some point get lodged in the good you cook then into your mouth.
Here s what you need to know about wire grill brush danger.
Why a Wire Grill Brush Can Be Dangerous
As you might expect, wire grill brush bristles are sharp. And one study revealed that between 2002 and 2014, around 1, 700 Americans had to go to the emergency room after accidentally ingesting wire bristles. And those were just the reported cases! They can cause severe damage internally, and may even require emergency surgery.
Health Canada even pushed for a new national standard to help stop these incidents from happening.
reply
Chris
Hey adam -- buying whole chicken wings always feels really inefficient, but i always just end up throwing them in a stock pot when i break down a whole chicken
Can you maybe try make a video about effective, economical use of a chicken's parts? There's environmental, economical and potential animal cruelty benefits from buying whole, free range chickens and breaking them down but it's sometimes hard to manage when you find a use for the thighs and breasts but not the legs, skin etc
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Hey adam -- buying whole chicken wings always feels really inefficient, but i always just end up throwing them in a stock pot when i break down a whole chicken
Can you maybe try make a video about effective, economical use of a chicken's parts? There's environmental, economical and potential animal cruelty benefits from buying whole, free range chickens and breaking them down but it's sometimes hard to manage when you find a use for the thighs and breasts but not the legs, skin etc
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rohiogerv22
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.
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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.
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Tsunami
Alas, wings as a cheap easy food is no more, at least not the cheap part. Ask your restaraunt friends (or anyone whose walked into a grocery store lately really, wings by the case have skyrocketed. In part due to their success from the spreading fame of chicken wings, in part due to current event poultry health issues (or lack thereof, and in part due to the fact everything is just more expensive now thanks to inflation and logistics nastiness
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Alas, wings as a cheap easy food is no more, at least not the cheap part. Ask your restaraunt friends (or anyone whose walked into a grocery store lately really, wings by the case have skyrocketed. In part due to their success from the spreading fame of chicken wings, in part due to current event poultry health issues (or lack thereof, and in part due to the fact everything is just more expensive now thanks to inflation and logistics nastiness
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Lexi
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.
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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.
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frog
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!
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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!
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Lauri
I wonder if Adam has ever tried tom kha gai. I've had this thai chicken soup at my local thai place and it is one of my favorite things to eat at a restaurant at the moment. I was reminded of this when I saw Adam was saving the wings for stock. I tried to make the soup myself and after making my own chicken stock I got pretty close with the end product (it was very tasty) but it felt like I was still lacking something.
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I wonder if Adam has ever tried tom kha gai. I've had this thai chicken soup at my local thai place and it is one of my favorite things to eat at a restaurant at the moment. I was reminded of this when I saw Adam was saving the wings for stock. I tried to make the soup myself and after making my own chicken stock I got pretty close with the end product (it was very tasty) but it felt like I was still lacking something.
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Krankar
I don't know how it sounds in english, but in french, gastrique sauce is probably the least appealing name I've ever heard for a sauce, I don't know who named it, but he was a terrible communicator XD
It reminds me of gastro, the name we use to deisgnate a stomach-bug. and that's probably the least thing I want to be reminded of by a food just thinking about it makes me want to puke '
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I don't know how it sounds in english, but in french, gastrique sauce is probably the least appealing name I've ever heard for a sauce, I don't know who named it, but he was a terrible communicator XD
It reminds me of gastro, the name we use to deisgnate a stomach-bug. and that's probably the least thing I want to be reminded of by a food just thinking about it makes me want to puke '
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SL
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)
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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)
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Maxim
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!
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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!
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TheOneCleanHippy
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.
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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.
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M. A_Robinson
Not sure what it's like in the US, but here in the UK, Fage is far and away the most expensive natural yoghurt brand, personally I buy Skyr Icelandic Yoghurt for nearly half the price as I go through a lot of it. But as a diet food, 0 fat, unsweetened yoghurt is still a bit tricky to find here, not everyone has it.
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Not sure what it's like in the US, but here in the UK, Fage is far and away the most expensive natural yoghurt brand, personally I buy Skyr Icelandic Yoghurt for nearly half the price as I go through a lot of it. But as a diet food, 0 fat, unsweetened yoghurt is still a bit tricky to find here, not everyone has it.
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Cristian
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
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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
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