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