Yapay Zeka Tarifleri Kettle’da Tavuk Kanadı

Ingredients

• 1 kg Chicken Wings (cut into drumette and flat pieces; ask butcher to separate if preferred)
• 2 tbsp Unsalted Butter (use clarified butter for higher smoke point if desired)
• 1/2 cup Ketchup (regular tomato ketchup)
• 1 tsp Mustard Seeds (lightly toasted for extra aroma)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Honey (prefer mild-flavored honey)
• 2 clove Garlic (grated or finely minced)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• to taste Salt (adjust after sauce addition)
• to taste Black Pepper (freshly ground)
• 1/2 tsp Chili Flakes (optional for heat)

Instructions

1. Separate the wings

   Place the chicken wings on a cutting board and cut each wing at the joint into drumette and flat pieces. If you prefer, ask the butcher to do this for you.

   Time: PT5M

2. Boil the wings

   Put the wing pieces into a large pot, cover with cold water, add a pinch of salt, bring to a boil, then reduce to a gentle simmer for 20 minutes until the meat is just cooked through.

   Time: PT20M

   Temperature: 100°C

3. Drain and dry

   Drain the wings in a colander and pat them dry with paper towels to remove excess moisture.

   Time: PT3M

4. Fry the wings in butter

   Heat the butter in a large frying pan over medium‑high heat. Add the wings and fry, turning occasionally, until they turn golden brown and develop a crisp exterior, about 5 minutes.

   Time: PT5M

   Temperature: 180°C

5. Prepare the sauce

   In a small bowl combine ketchup, mustard seeds, lemon juice, honey, grated garlic, and soy sauce. Stir until the mixture is smooth and the mustard seeds are evenly distributed.

   Time: PT5M

6. Coat the wings with sauce

   Pour the prepared sauce over the fried wings in the pan, tossing to coat each piece evenly.

   Time: PT2M

7. Simmer low and finish

   Reduce the heat to low, cover the pan, and let the wings simmer in the sauce for 20 minutes, stirring once or twice so the glaze thickens and clings to the meat.

   Time: PT20M

   Temperature: low

8. Serve

   Transfer the wings to a serving platter, drizzle any remaining glaze over the top, and garnish with chopped fresh parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken Drumsticks (cut into bite‑size pieces)
• Instead of Unsalted Butter: Olive oil, Vegetable oil
• Instead of Ketchup: Tomato puree mixed with a pinch of sugar
• Instead of Mustard Seeds: Dijon mustard (1 tsp)
• Instead of Lemon Juice: White wine vinegar (1 tbsp)
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Chili Flakes: Paprika

Equipment Needed

• Large Pot
• Frying Pan or Skillet
• Saucepan or Small Bowl
• Cutting Board
• Sharp Knife
• Tongs
• Wooden Spoon or Spatula
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Boil the wings for exactly 20 minutes to ensure they are cooked through but still moist
• Fry the wings in butter until golden brown to develop a crisp crust
• Simmer the wings in the sauce on low heat for 20 minutes so the glaze thickens and flavors penetrate

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika to the sauce
• If you like a stronger mustard bite, increase mustard seeds to 1½ tsp or use prepared mustard

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked wings in a freezer‑safe bag for up to 2 months; reheat gently in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 2 days in advance and kept refrigerated
• Boiled wings can be cooled, stored, and fried later for a quicker final assembly

Frequently Asked Questions