Cooking All Our Meals From Scratch For 24 Hours

Ingredients

• 3/4 cup Rice Flour (sifted)
• 1/2 cup Whole Wheat Flour (sifted)
• 1/2 cup Pastry Flour (sifted; gives a tender crumb)
• 1/4 teaspoon Baking Soda
• 1/4 cup Cane Sugar (plus extra for topping)
• 1 teaspoon Ground Cinnamon
• 5 tablespoons Olive Oil (extra‑virgin preferred)
• 1 cup Water
• 2 pounds Chicken Wings (drumettes and flats, skin on)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Paprika
• 2 tablespoons Corn Starch (for a light coating)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• 1/4 cup Hot Sauce (e.g., Frank’s RedHot)
• 2 tablespoons Butter (unsalted, cut into pieces)
• 1 tablespoon Honey
• 1/2 cup Mayonnaise
• 1/4 cup Sour Cream
• 1/4 cup Buttermilk
• 1 teaspoon Dried Dill
• 1 teaspoon Dried Parsley
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 8 ounces Udon Noodles (pre‑cooked, thick Japanese wheat noodles)
• 1 cup Mushrooms (sliced; shiitake or button)
• 1 cup Bean Sprouts
• 1/4 cup Fresh Cilantro (chopped)
• 1 tablespoon Sesame Oil (toasted)
• 3 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Oyster Sauce
• 1 tablespoon Brown Sugar
• 2 tablespoons Water (for udon sauce)

Instructions

1. Combine Dry Ingredients for Cereal

   In a large mixing bowl whisk together rice flour, whole wheat flour, pastry flour, baking soda, cane sugar, and ground cinnamon until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Form Dough

   Create a well in the center, pour in olive oil and water, then stir until a soft, non‑sticky dough forms.

   Time: PT5M

3. Roll and Cut Cereal Shapes

   Place the dough between two sheets of parchment paper. Using a rolling pin, roll to about 1 mm thickness. Remove top paper and cut the dough into small triangles or squares with a pizza cutter or sharp knife.

   Time: PT5M

4. First Bake

   Transfer the cut pieces onto a parchment‑lined baking sheet. Bake in a pre‑heated oven at 250 °C for 10 minutes.

   Time: PT10M

   Temperature: 250°C

5. Second Bake

   Reduce oven temperature to 180 °C and continue baking for an additional 35 minutes, or until the pieces are crisp and lightly browned.

   Time: PT35M

   Temperature: 180°C

6. Cool Cereal

   Remove from oven and let the homemade Cinnamon Toast Crunch cool completely on a wire rack; it will crisp up further as it cools.

   Time: PT5M

7. Season Chicken Wings

   Pat the chicken wings dry. In a bowl, toss them with salt, black pepper, and paprika until evenly coated.

   Time: PT5M

8. Light Corn‑Starch Coating

   Sprinkle corn starch over the seasoned wings and toss to coat lightly; shake off excess.

   Time: PT3M

9. Rest Wings

   Let the coated wings rest on a wire rack for 10 minutes while you heat the oil.

   Time: PT10M

10. Heat Oil for Frying

    Fill a deep‑fry pot with vegetable oil to a depth of about 2 inches. Heat to 350 °F (175 °C) using a thermometer.

    Time: PT5M

    Temperature: 350°F

11. Fry Chicken Wings

    Carefully lower wings into the hot oil in batches. Fry for 8‑10 minutes, turning once, until golden brown and internal temperature reaches 165 °F (74 °C).

    Time: PT10M

    Temperature: 350°F

12. Drain Wings

    Transfer fried wings to a paper‑towel‑lined plate to drain excess oil.

    Time: PT2M

13. Make Buffalo Sauce

    In a saucepan over medium heat, melt butter, then whisk in hot sauce and honey until smooth. Keep warm.

    Time: PT5M

14. Toss Wings in Sauce

    Place drained wings in a large bowl, pour the buffalo sauce over them, and toss until fully coated.

    Time: PT2M

15. Prepare Ranch Dressing

    In a separate bowl, combine mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.

    Time: PT5M

16. Make Teriyaki Sauce

    In a small saucepan, combine soy sauce, oyster sauce, brown sugar, honey, water, and sesame oil. Simmer over low heat for 3‑4 minutes until slightly thickened.

    Time: PT5M

17. Stir‑Fry Vegetables

    Heat a tablespoon of oil in a skillet over medium‑high heat. Add sliced mushrooms and bean sprouts; stir‑fry for 3‑4 minutes until just tender.

    Time: PT5M

18. Combine Noodles and Sauce

    Add the pre‑cooked udon noodles to the skillet with the vegetables. Pour the teriyaki sauce over, toss everything together for 2‑3 minutes until the noodles are heated through and evenly coated.

    Time: PT5M

19. Finish with Cilantro

    Remove from heat, sprinkle chopped cilantro over the udon, give a final toss, and serve.

    Time: PT2M

Nutrition Facts

Calories

1500

Protein

45 g

Carbohydrates

150 g

Fat

70 g

Fiber

12 g

Ingredient Substitutions

• Instead of Rice Flour: All‑purpose flour (use less for texture)
• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Pastry Flour: All‑purpose flour
• Instead of Baking Soda: Baking powder (use 1 tsp)
• Instead of Cane Sugar: Granulated sugar
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Chicken Wings: Chicken drumettes
• Instead of Paprika: Smoked paprika
• Instead of Corn Starch: All‑purpose flour
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Hot Sauce: Sriracha, Tabasco
• Instead of Butter: Margarine
• Instead of Honey: Maple syrup
• Instead of Mayonnaise: Greek yogurt
• Instead of Sour Cream: Greek yogurt
• Instead of Buttermilk: Milk + lemon juice
• Instead of Dried Dill: Fresh dill
• Instead of Dried Parsley: Fresh parsley
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely minced onion
• Instead of Udon Noodles: Ramen noodles
• Instead of Mushrooms: Portobello
• Instead of Bean Sprouts: Snow peas
• Instead of Fresh Cilantro: Thai basil
• Instead of Sesame Oil: Peanut oil
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin sauce (less salty)
• Instead of Brown Sugar: Cane sugar

Equipment Needed

• Mixing Bowl
• Whisk (optional)
• Rolling Pin
• Parchment Paper
• Baking Sheet
• Oven
• Cutting Board
• Chef’s Knife
• Large Skillet or Deep‑Fry Pot
• Thermometer
• Tongs
• Saucepan
• Wooden Spoon (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Ensuring the cereal dough is not too wet before rolling.
• Maintaining oil temperature at 350 °F for a crisp wing coating.
• Cooking the buffalo sauce just until smooth without boiling.
• Simmering the teriyaki sauce just enough to thicken without burning.

Chef Tips from the Video

• Use a kitchen scale for flour measurements for consistent cereal texture.
• For extra flavor, add a pinch of smoked paprika to the wing seasoning.
• A splash of rice vinegar in the teriyaki sauce brightens the flavor.

Troubleshooting

Storage

Refrigerator: Cereal: airtight container up to 1 week. Wings: store in an airtight container for up to 3 days. Udon: keep in a sealed container for 2 days.

Freezer: Wings can be frozen for up to 2 months; reheat in oven. Cereal freezes well for 1 month; thaw at room temperature.

Room temperature: Cereal stays crisp at room temperature for several days if kept sealed.

Make-Ahead Tips

• Bake the cereal the night before; store in an airtight jar and add milk in the morning.
• Prepare the ranch dressing and buffalo sauce ahead of time; keep refrigerated and combine just before serving.
• The teriyaki sauce can be made up to 3 days ahead; reheat gently before tossing with noodles.

Frequently Asked Questions