Thanks to Fly By Jing for sponsoring! Save 15% with my code ADAM15 at: https://flybyjing.com/influencer-adam?utm_source=jolie&utm_medium=influencer&utm_campaign=adam&utm_content=yt
***RECIPE, SERVES 4-6***
3-4 lb (1.36-1.81kg) whole chicken wings
2 lb (907g) large Brussels sprouts
16 oz (473mL) plain yogurt
2 cups (360g) couscous
1 cup (200g) granulated sugar
1 cup (237mL) vinegar (I used rice wine vinegar)
1 orange (I used a blood orange)
fresh herbs for garnish (I used mint and cilantro)
spices (I used the mala mixture)
salt
pepper
oil
Cut through all the joints on the chicken wings. Put the flats and the drumettes in a big mixing bowl, and the tips in a little pot with some oil. Fry the tips until a little brown, then simmer in water for as much time as you’ve got to make a little stock for the couscous — strain and discard the solids.
Trim the stems off the spouts, cut them in half, and put them in the mixing bowl with the wings. Dump in the yogurt and enough spices and salt to heavily season everything. Toss to coat and marinate in the refrigerator for as much time as you’ve got.
To make the gastrique, put the sugar in a small pot with a little water and turn the heat on high. Don’t stir — just let it come to a boil and caramelize. When the syrup is amber-colored, turn off the heat and let it cool for a minute, because really hot syrup is dangerous. With your face safely up and away, pour in the vinegar all at once. Squeeze in the juice from the orange. Turn the heat back on and boil until the sugar is dissolved again and the sauce starts to thicken. Turn the heat off and stir in a few pieces of zest from the orange to infuse. Strain the sauce, and if it thickens up too much as it cools, just thin it out with more vinegar.
To make the couscous, bring your chicken stock up to a boil — you should have at least two cups (473mL), so top it off with more water if you don’t. Season the stock heavily with salt and pepper — it should taste twice as salty as you want it. Stir in the couscous, turn off the heat, cover, let sit for five minutes, then fluff with a fork. You can reheat this right before eating.
Heat your grill. I used my gas grill, but you could use charcoal as long as long as you keep the heat indirect (all the coals in a pile away from the food). You could also just do this in the oven, about 350ºF/180ºC.
Lay on the chicken pieces, cover, and cook over low heat for about 10 minutes. Lay on the sprouts, scrape and flip the chicken pieces, cover, and cook everything until it’s done. The sprouts should be fork tender and the chicken pieces are bulletproof — it’s tough to overcook them. Reheat your couscous now, if necessary.
Lay the couscous on a platter, cover with the wings and sprouts, tear over fresh herbs, drizzle the gastrique over everything.
Why did he peel it like that ????
There's no such thing as non GMO domesticated meats and plants and fruits and veggies we eat are all GMOs. Just because we didn't do it in a lab doesn't mean we didn't alter the genetics through centuries of selective breeding…
Cheap? Economy is weird in my country then XD
"Gastrique" might be the exact point where the power of French to make anything sound appealing is finally exhausted
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?
Saved for tailgating!
Ragussy dropping another hot recipe
It's so weird for me seeing someone boiling couscous instead of steaming it.
Here in Brazil we have a specialized pan for steaming couscous. Try googling cuscuzeira
These look delicious!!! ???????? Thanks for sharing this recipe Adam!!!
Yall are nasty for not removing the outer layers of the Brussel sprouts. There's hella.bugs and dirt in them
Made a version already with periperi sauce in the greek yogurt. Excellent
when I worked at a butchers I used to cut up so many chicken wings. I just have the muscle memory of where precisely to cut to avoid the bones entirely at this point
6:06 I always considered anything besides breast meat dark meat
Couscous is middle eastern for taste like sand
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.
What can you use instead of yogurt if you can't have dairy?
2 culinary faux pas in one video? Uses wood cutting board for poultry and the chops vegetables on same board? Something tells me your heart is no longer in this medium.
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. ????
looking tasty
The wings look under cooked and burnt at the same time. Indirect heat for wings on the grill.
Not exactly my taste, but the techniques look sound, easily transferable to other flavor profiles.
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.
Ya know I was thinking earlier "hey I think Adam raguesa needs to do a wing video" then I open up YouTube and that came true
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.
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.
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