hot and spicy

Super hot and spicy chicken wings that are low carb too

Super hot and spicy chicken wings that are low carb too

Spicy chicken wings were on my mind all day after I watched Megatoad (aka Matt Stonie) eating sixty-five (65) chicken wings on his YouTube channel. He starts mild and steps up to the really hot and spicy chicken wings towards the end and then has a mishap with sauce in his eye.

Jump to Recipe Photos Questions

I went grocery shopping this morning and picked up eight wings for $4.50.

In the meantime podcasting friends from the USA who were being snowed upon were talking about blazing hot buffalo wings too. I reckon if I was snowed upon and freezing cold I’d want hot and spicy chicken wings too. You could argue I’m eating these at the wrong time of the year, especially when today got to 37 °C (98.6 °F). I had the oven on for an hour so it warmed up the living area even more. I do like a warm environment and today was certainly warm, it’s a pity it wasn’t humid.

Chicken wings and thigh cutlets Super hot and spicy chicken wings

Recipe

Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream Super hot and spicy chicken wings Gary Lum
Print
Super hot and spicy chicken wings
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Super hot and spicy chicken wings made with ground Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 8 Chicken wings
  • 1 Handful Queensland nuts
  • 1/2 Handful Smoked almonds
  • 1 Tablespoon Iodised salt flakes
  • 1 Tablespoon Whole black peppercorns
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Dried mixed herbs
  • 2 Dried bird's eye chillies
  • 1 Tablespoon Chilli flakes
  • 2 Handfuls Shredded kale
  • 1 Packet Coleslaw
  • 1 Tablespoon French mustard
  • 100 mL Pouring cream
Instructions
  1. In a coffee grinder, grind Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.

  2. Rub this into the skin of eight chicken wings.

  3. Roast for 1 hour at 150 °C.

    Blazing hot chilli and pepper nut crusted chicken wings ready for the oven Super hot and spicy chicken wings Gary Lum
  4. Stir-fry the kale and coleslaw until the cabbage has wilted.

  5. Add the pouring cream and French mustard and stir through.

  6. Serve the wings on the stir-fried salad with some cream cheese.

Recipe Notes

By default I make all my recipes 500 Calories.

Photographs

Shredded Kale and coleslaw

This shot was taken while I was grocery shopping this morning.

Kale and coleslaw Hot and spicy chicken wings Gary Lum

Chilli and nut crusted chicken wings ready for the oven

I dried some bird’s eye chillis in the oven earlier in the afternoon to get the flat nice and cozy.

Blazing hot chilli and pepper nut crusted chicken wings ready for the oven Super hot and spicy chicken wings Gary Lum
Blazing hot chilli and pepper nut crusted chicken wings ready for the oven

Dinner is served

It may look like a large piece of cream cheese, but it went well with the hot and spicy chicken wings.

Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream Super hot and spicy chicken wings Gary Lum
Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream

Questions and answers

Why do you like hot and spicy chicken wings?

The meat is always tender, the skin is easy to get crispy and it’s always good to have some chilli and nuts every day.

What’s with the kale?

Lots of fibre and some iron.

How is this a low carb meal?

Rather than using any sugar or sweet syrups in the rub like a lot of recipes, I made a shot and spicy nutty rub and really massaged it into the skin.

Some other posts you make like to read

BBQ beef short ribs

Chicken wings and maple quinoa recipe

 

Delicious pumpkin soup made with caramelised onion

Today was pretty cold in Canberra. If you want to see some frosty photographs check out the morning frost from my other blog. Dinner needed to be warm and comforting and what better way than with a luxurious pumpkin soup. On the subject of other blogs, if you’ve never seen Zombeavers, check out my review [adult content NSFW].

For added flavour I caramelised some onions this afternoon. I used some cheap balsamic vinegar and not the expensive balsamic vinegar that I was given as a gift last weekend. I also used some brown sugar for that lovely sweet stickiness.

Caramelised onion
Caramelised onion

It gave the soup a quite dark complexion.

Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.
Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.

Some crusty toasted bread with a little parmesan cheese helped the soup go down.

Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.
Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.
Delicious pumpkin soup made with caramelised onion
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1 to 2
Ingredients
  • Butternut pumpkin
  • Caramelised onions
  • Bacon
  • Ginger
  • Jalapeño pepper
  • Chili flakes
  • Cream
  • White wine
  • Pepper
  • Parmesan cheese
  • Bread roll
Instructions
  1. Caramelise the onions with olive oil and brown sugar, allow to cool
  2. Dice streaky bacon and fry off
  3. Slice jalalpeño peppers and add to the bacon
  4. Dice some ginger and add to the saucepan with the bacon and jalapeño peppers
  5. When the bacon begins to stick to the bottom of the saucepan add some white wine and then the diced butternut pumpkin
  6. Add the caramelised onions
  7. Add some water and cover and simmer for fifteen minutes
  8. When the pumpkin is soft remove from the stove and blend with a Bamix stick blender
  9. Add some pouring cream which will lighten the colour and smooth the soup
  10. Toast a bread roll and add some butter and parmesan
  11. Pour the soup into a bowl
  12. Garnish with parsley and chives plus a little parmesan cheese
  13. Serve with the crusty parmesan toast
  14. Shoot a photograph
  15. Eat the soup
  16. Wash the dishes
  17. Write the recipe
  18. Blog (verb)

If you like the pumpkin soup I had for dinner, check out what I had for breakfast and lunch.

Bacon and fried egg with jalapeño avocado and smoked salmon
Bacon and fried egg with jalapeño avocado and smoked salmon
Meat chips and cheese
Meat chips and cheese

It’s been a good day in food as well as some nice walking during the morning frost. I hope you had a good day.

How do you like pumpkin soup?

Salmon and hot and spicy avocado rice with chia

I’ve never mixed avocado and rice before but I’ve no reason not to think avocado rice can’t work. In fact after trying it I’m convinced it should be a thing. It was really good, really tasty and seriously went well with the salmon.

Salmon and hot and spicy avocado rice with chia
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Salmon
  • Panko crumbs
  • Golden syrup
  • Grape seed oil
  • Brown rice
  • Chia seeds
  • Avocado
  • Lime juice
  • Butter
  • Chili flakes
  • Pepper
Instructions
  1. Put the salmon in a plastic bag and add some oil and Panko crumbs
  2. Rub the fish and ensure the fish is coated with oil and crumbs
  3. Place the fish on some baking paper on a tray and then add some pepper
  4. Drizzle a little golden syrup on the salmon
  5. Bake for 15 minutes at 220 °C
  6. Cook the rice and chia together
  7. Mash the avocado in some oil and lime juice
  8. Add 1 teaspoon of chili flakes (add more than you are usually comfortable with)
  9. Mix thoroughly
  10. Slowly add in the hot rice and chia and mix through to form a smooth rice mixture
  11. Add a dollop of butter for flavour and to glisten
  12. Lay on a plate some spinach leaves and chard
  13. Add the salmon fillet
  14. Add the avocado rice
  15. Shoot a photograph
  16. Eat the meal
  17. Wash the dishes
  18. Write the recipe
  19. Blog (verb)

I was surprised how the rice and avocado mixed so well. The addition of a little oil helped give it an almost risotto type feel. The lime juice adds zest and zing. Mixing chili flakes and lime juice always goes well and the rice carries the flavours really well.

For someone living alone this is a quick and easy meal you can make within 30 minutes, have the dishes done and be ready to watch the news on TV. If you drink wine or beer I image an alcoholic beverage (bevvie) would go down well with this meal. Sadly I can’t drink alcohol.

The golden syrup and Panko crumbs go really well together on the salmon. A lovely sweet crunchy mouthfeel.

If you make this, please let me know how it goes and how you might improve it.

Salmon and hot and spicy avocado rice
Salmon and hot and spicy avocado rice

Would you try avocado rice?

Delicious cauliflower soup

Last week I made a dynamite spicy pumpkin soup. At the time I was also thinking of making cauliflower soup and adding some jalapeño peppers to spice it up a bit. Of course I’d also add my secret ingredient, viz., SPAM®

Tonight I put together a cauliflower soup with a twist. In addition to the jalapeño pepper and SPAM® I added some celeriac. It was delicious.

Delicious cauliflower soup
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Cauliflower
  • Celeriac
  • SPAM®
  • Jalapeño pepper
  • Lime juice
  • Cream
  • Fried shallots
  • White wine
  • Grapeseed oil
Instructions
  1. Add about 2 tablespoons of grapeseed oil to the saucepan and heat
  2. Dice the SPAM®
  3. Dice the cauliflower and celeriac
  4. Slice the jalapeño pepper
  5. Fry off the SPAM® until it has taken on some colour and is sticking to the bottom of the saucepan
  6. Add the jalapeño pepper slices and fry until softened
  7. Add the celeriac and fry off until softened
  8. Add the cauliflower
  9. Add a splash of white wine and some water to just cover the cauliflower
  10. Bring to a slow simmer and cook for 20 minutes
  11. When the cauliflower is soft blend with a stick blender
  12. Add some cream and blend until smooth
  13. Serve in a bowl and garnish with fried shallots
  14. Keep the leftover soup in another bowl, cover and freeze for another time
  15. Shoot a photograph
  16. Swallow the soup
  17. Clean the dishes
  18. Write the recipe
  19. Blog (verb)
Delicious cauliflower soup with celeriac, SPAM®, and jalapeño pepper
Delicious cauliflower soup with celeriac, SPAM®, and jalapeño pepper

I hope you enjoy this soup if you make it. I love cauliflower soup. It’s so comforting in winter. Tonight in Canberra is going to be 0 °C (32 °F)

Do you fart after cauliflower soup? I do 

Delicious spicy pumpkin soup with a twist

As they say in Game of Thrones, “Winter is coming”. It’s getting cold so that means warming comfort foods. In my mind for a comfort soup it has to be a spicy pumpkin soup, not a boring creamy bland soup but a soup with kick. 

Here's the kicker. Jalapeño peppers with some capsicum.
Here’s the kicker. Jalapeño peppers with some capsicum.

Now ordinarily I’d start my soup by frying off some streaky bacon but tonight I used some classic SPAM® because I still have some left over from last night’s meal SPAM® is my SECRET ingredient.

Hot and spicy pumpkin soup garnished with fried shallots and dried edible flowers
Hot and spicy pumpkin soup garnished with fried shallots and dried edible flowers
Delicious spicy pumpkin soup with a twist
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Kent pumpkin diced
  • Capsicum diced
  • Jalapeño pepper sliced
  • Classic SPAM® diced
  • Worcestershire sauce
  • Tabasco sauce
  • Pepper
  • White wine
  • Coconut cream
  • Fried shallots
  • Garlic
Instructions
  1. Fry off the SPAM® in a saucepan until it starts to change colour and stick to the bottom of the pan
  2. Add a splash of white wine to deglase the bottom of the pan
  3. Add the pumpkin, capsicum and jalapeño pepper
  4. Cover with some water and add the crushed garlic plus Worcestershire sauce and Tabasco sauce
  5. Bring to a simmer and cook until the pumpkin is soft
  6. With a stick blender process the soup until it is smooth
  7. Add a splash of coconut and stir in
  8. Pour the soup into a bowl and garnish with fried shallots and dried edible flowers
  9. Shoot a photograph
  10. Enjoy the soup
  11. Washes the dishes
  12. Blog (verb)
 

Now for an added treat I wanted to share with some my other meals from today

Uncle Toby's Rolled Oats (Porridge) with brown sugar
Uncle Toby’s Rolled Oats (Porridge) with brown sugar

For morning tea my amazing work mates brought in a Flute bakery cake for my 50th birthday. They are totally awesome.

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For lunch I had an Irish lamb hot pie from Urban Bean Espresso Bar. It reminded me of today’s notquitenigella post.

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So how do you make a spicy pumpkin soup? Would you add spam?

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Quinoa corn fritters and caramel popcorn cronut

As I continue my quinoa journey I was inspired by #MKR last night and made quinoa corn fritters for dinner tonight.

Last night on My Kitchen Rules, a couple of contestants made corn fritters. I thought I could do something similar with quinoa and made quinoa corn fritters.

These ones had my own special touch to them and I reckon tomorrow I’ll be thinking #ringoffire 😀 

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Quinoa corn fritters and caramel popcorn cronut
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Corn kernels
  • Quinoa
  • Flour
  • Curry powder
  • Freshly ground black pepper
  • 1 egg
  • Chilli flakes
  • Coriander
  • Mint
  • Sliced red chilli
  • Lemon zest
  • Lemon juice
Instructions
  1. In a small saucepan cook ⅓ cup of cleaned quinoa in ⅔ cup water. Boil for 10 minutes until all the water is absorbed. Remove from the heat with the lid on and rest for 5 minutes.
  2. In a large bowl add some corn kernels, the quinoa, a couple of dessert spoons of plain flour, a teaspoon or two of curry powder, a good few grinds of pepper, 1 beaten egg, shredded mint, shredded coriander, a dessert spoon of chilli flakes, a sliced red chilli, the zest of a lemon, and the juice of a lemon.
  3. Mix thoroughly and allow to rest for a few minutes.
  4. In a frying pan add a thin layer of grape seed oil and a big nob of butter. If you’re a hippy you can use some coconut oil but I have no idea if that’s any better than grape seed oil and butter or beef dripping or lard.
  5. When the oil and butter is hot add dollops of the quinoa corn fritter mix
  6. Fry each side for about 2 minutes
  7. Drain on some absorbent paper
  8. Plate up with some olives and a stuffed pepper
  9. Shoot a photograph
  10. Eat the meal
  11. Then eat the cronut
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
 

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and after the hot and spicy quinoa corn fritters, it’s time for a caramel popcorn cronut from Ricardo’s Cafe in Jamison.

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Ricardo’s Cafe does take away

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Ricardo's Cafe on Urbanspoon

So have you made quinoa corn fritters?