Korean Style Crispy Rice Chicken Wings

“Korean” plus “fried” plus “chicken” sets my expectations for greatness. Especially lately, when my hot sauce of the moment is Gochujang. I can clearly see an evolution in my palette having first embraced Sriracha, then sambal, and now this richer, spicier version that is deepened with a funky fermented bean paste.

I came home with chicken wings the other day despite my historical eye rolling when my dad did the same, yelling “Maru! I picked up dinner!” The difference here is that these would be an appetizer, and at least one vegetable, and likely several, would also grace the plate.

I wanted something super crisp that would be glazed with a punch of flavor and enough heat to make you keep eating, but not so much that your lips felt like Blinky the Clown. So I settled on a mixture of corn starch and pulverized rice crispies. The sauce would be Gochujang blended with something sweet, sesame and maybe even citrus. And there would be fresh green in the form of cilantro and green onion.

I think I succeeded. The first batch came out a tad dark, even though they still tasted great. But the cooler oil in the second batch allowed for nice browning, and the coating had a serious crunch — even several hours later when I snuck a couple more, cold, from the fridge.

Makes 20 pieces


  • 10 chicken wings, cut in half, wing tips reserved for stock
  • tablespoons dry sherry
  • tablespoons mirin
  • teaspoon sesame oil
  • tablespoons soy sauce
  • 1/2 tablespoon salt
  • 1/4 cup peanut or other neutral oil
  • 1/4 cup corn starch
  • 1 1/4 cups puffed rice cereal like Rice Krispies
  • Oil for frying

  • 1/4 cup Gochujang
  • tablespoon honey
  • teaspoon sherry
  • tablespoons soy
  • teaspoon sesame oil
  • tablespoons orange juice
  • teaspoon grated ginger
  • Cilantro, for garnish
  • Green onion, for garnish
  1. Mix all chicken ingredients (through oil) together and marinate up to an hour. Pulse 1 cup rice cereal in a spice grinder or crush in a plastic bag until you have a mix of fine powder and some larger pieces. Mix with corn starch. Drain chicken, reserving marinade.
  2. Mix all glaze ingredients and set aside.
  3. Pour oil into a tall pot so you have enough to fry several wings, but without going beyond the halfway mark of the pot. Heat to just shy of 350°. Toss wings with starch and cereal mixture, adding back a little bit of marinade to help the mixture stick. Fry several at a time for 6 to 8 minutes each. Drain on paper towels. Brown remaining 1/4 cup rice cereal in a teaspoon of oil.
  4. Toss wings with glaze, garnish with cilantro, green onions, and rice cereal, and eat right away.

How to Barbecue Chicken Wings

Chicken wings are becoming more and more popular and done more often on the grill. Use these tips and techniques to get great Barbecue Chicken Wings.

Barbecue chicken wings are so popular nowadays you can have them at almost any bar or restaurant. Chicken wings were first served at a bar in Buffalo New York in 1964 hence the name ‘Buffalo Wings’.

There are so many variations of chicken wings from hot and spicy to sweet and savoury. They are normally served as a tasty appetizer or delicious snack.

Preparation – Chicken Wings

Try purchasing chicken wings that have already been cut and prepared and had the wing tips removed. Otherwise you will need to do it yourself which is really time consuming. Simply remove the tips of the wings with a knife. The remaining piece needs to be cut in half.

Once you have cut the chicken wings rinse them under cold water and pat dry with a paper towel. When it comes to marinating and seasoning you can use your imagination and try many different flavours.

Use marinates like honey, hot sauce, lemon juice, brown sugar and BBQ sauce.

Barbecuing – Chicken Wings

Pre-heat your grill to a medium heat and lightly coat the grill grid with some olive oil or cook and spray.

They don’t take long to cook normally done between 6 – 10 minutes. Keep turning the wings over frequently to prevent them from burning.

Grill the wings the way you like some prefer them to be medium or quite crispy. Keep basting a marinate over to prevent them from drying out.

Serve your wings straight away after grillingFree Web Content, as this is when they are the most delicious.

Let us know what you think after trying this recipe. Your response matters to us.

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Love Your Medley of Liquor? Buy the Right Bar Cabinet!

A bar cabinet is a perfect place for your excellent collection of wine, beer, whiskey, rum, and champagne, and it can also act as an excellent piece of furniture that adds elegance and grace to your room. A luxurious bar cabinet with a complete assortment of liquor is perhaps the most surprising thing to spot in a bachelor’s house. The sophisticated use of wood and meticulously crafted designs give these wooden bar cabinets the elegance to oomph the overall look of your home.

“Welcome! Sit, Relax and Enjoy Alcohol. There’s a bar cabinet filled with the finest brands,” this is precisely what to tell your friends when they come for a night stay at your home. Now, for a minute, imagine yourself to be somebody who has the world’s finest collection of alcohol but no place to hold this collection; doesn’t it seem incredibly embarrassing? I assume, it does.

Like all your other assortments need a place to stay, your collection of liquor also needs one. A bar cabinet is a personification of your self-identity and your taste for a better life. This exquisite and stylish piece of furniture will always make you feel passionate about life and comfort in your lavishly designed and decorated home. Other than being the best storage piece of furniture for your liquor collection, these cabinets add a premium look to your home because of their sophisticated and elegant looks.

One of the most exaggerated and stylish looking pieces of furniture in the house, a bar cabinet is the favorite for those who possess a medley of liquor. A cabinet that’s filled with the best brands of alcohol, and surrounded by bar stools becomes your favorite place during the weekends. But, that can all be a dream if you do not own the perfect bar cabinet for your home. Before you start drowning in the sorrow of not owning a bar cabinet, here are the helpful tips that will not only help you in buying one but also in the process of selection.

1. Space in the enclosure. The first and the foremost thing that needs to be considered when buying a bar cabinet for your home is determining the space in it. Your collection of liquor is expected to grow over the years; therefore, your bar cabinet should have enough space in it for the growing collection. Plus, it is best if you choose a cabinet that has space for your alcohol glasses.

2. The type of wood. Considering the utility of the bar cabinet, it is imperative that you choose the finest type of wood for it. While there are many materials available that can be used to make a bar cabinet, but wood is certainly the most recommended. Selection of the wood for the bar cabinet should be done only after carefully determining the quality and durability of the wood. It is also important that you know the techniques that are to be adopted to take care of the wood, to make sure that you get only the best bar cabinet.

3. The absolute furniture store. The next important point that deserves to be taken care of is the selection of the furniture warehouse. Make sure you choose a trusted and reputable furniture store in order to buy the highest quality of bar cabinets. Whether you’re buying the cabinet from an online furniture store or the one having its physical address, it is crucial to choose the one that promises you the product of the highest quality at an extremely affordable cost.

4. The choice for customization. Customization is another major thing that you can do to bring the best bar cabinet to your home. During the process of customization, you can choose the type of wood, the finish as well as the shape and size of the cabinet. The idea of customization allows you to own the piece of furniture that imparts a more personal touch to your home. Find out whether the concerned store offers the option for customization of a bar cabinet, and proceed accordingly.

Buying a bar cabinet for the home can be a tedious task, but adoption of the tricks mentioned above will certainly help you choose the one that’s the best for your home. Remember that this handsome and a stylish looking piece of furniture for your home not only serves as a cabinet for your medley of alcohol but also as a home decor piece in the house.

So the next time you have friends at home for a merry-making time, you can not only toast a few glasses of alcohol with them but also flaunt your bar cabinet; after all, everybody doesn’t have themComputer Technology Articles, and you are indeed special.

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John J. Bowman Single Barrel

Classification: Straight Bourbon

Company: Sazerac Company Inc.

Distillery: A. Smith Bowman Distillery

Released: Ongoing

Proof: 100

Age: NAS (Press materials state between 9-10 years old)


Color:  Copper

MSRP: $50 (2017)

Official Website

John, Abraham, Joseph, and Isaac Bowman were Virginia militia officers in the American Revolutionary War. In 1779, they led 30 pioneer families to Madison Family County, Kentucky and established Bowman’s Station. Their great, great grandson, Abram S. Bowman, purchased Sunset Hills estate farm located in northern Virginia in 1929. Following the repeal of Prohibition, he found himself with an excess of corn, wheat, and rye by 1935 and opened a distillery on the property. The current A. Smith Bowman Distillery is located about 60 miles from the original distillery in Spotsylvania County, Virginia. It opened in 1988 and began distilling spirits in the 1991. John J. Bowman Single Barrel Bourbon is named after Colonel Bowman who was the first military commander and governor of Kentucky County.

A. Smith Bowman Distillery was purchased by the Sazerac Company, Inc. in 2003. Currently the company doesn’t produce their own whiskey distillate and doesn’t disclose who they source it from. It is believed the new make they use originates from Buffalo Trace and is their #1 mashbill. John J. Bowman Single Barrel is triple distilled. It’s unclear how many times A. Smith Bowman re-distills it through their unique copper still, but it is rumored to be twice distilled at Buffalo Trace and once at A. Smith Bowman. The company then ages the whiskey onsite. While no age statement is present, according to the company’s press materials John J. Bowman Single Barrel is aged between 9-10 years.

Baking chocolate, baked bread, oak, vanilla, and green apple, and a dash of toffee lead the way. A light tingling of ethanol is present but not so much to be distracting. The aromas aren’t overly strong, but more subtle and pleasant to the senses.

Taking a large sip reveals classic bourbon undertones with a touch of sweetness. It’s a creamy bodied bourbon that offers rich flavors. Rich malted chocolate, oak, vanilla, and hints of corn syrup immediately jump out. This is a bourbon that plays it safe in the sense that you won’t be overwhelmed with a massive set of flavors to dissect. That said, while it doesn’t have that wow factor of a standout bourbon, it sure doesn’t disappoint in what it delivers either.

Balanced and long. Warming heat slowly builds as it makes its way down your throat. A hint of spice in the form of green pepper, along with chocolate, leather, oak, and hints of vanilla start the finish. These flavors morph to light traces of chocolatey caramel that coat the mouth, and linger for a long time between sips. Balanced, flavorful, and unpretentious, the finish nicely encapsulates what this bourbon is all about.

Like the other bourbons produced from the A. Smith Bowman Distillery, John J. Bowman Single Barrel carries with it a unique background. If the rumors that this is made of distillate from Buffalo Trace’s mashbill #1 are true, it would share the same undertones as the E.H Taylor line and Eagle Rare. It also presents a great lesson in just how much aging factors into the taste of a bourbon.

In theory these distant cousins should be closer in flavor than they are. Instead the additional distillation and standalone aging in Virginia produces a bourbon that doesn’t exactly scream Buffalo Trace either. The end result isn’t one that really distinguishes itself from other single barrels on the market, but nevertheless still offers an enjoyable sip.

Priced at $50, John J. Bowman Single Barrel finds itself surrounded by some tough competition. Not only does it face off against Blanton’s and E.H Taylor Single Barrel, but also Four Roses Single Barrel andKnob Creek Single Barrel which cost slightly less. Each of these aforementioned bourbons offers a more memorable experience. That’s not to say that John J. Bowman Single Barrel presents a poor value. While it may not offer enough distinct characteristics to make it stand apart, it actually feels to be priced perfectly right in today’s marketplace.

With a unique background and pleasing flavor profile, John J. Bowman Single Barrel proves that it doesn’t matter how you start off in life, it’s all about how you finish.

John J. Bowman Single Barrel is certainly different from the company’s spicy Bowman Brothers Small Batch. However compared to other single barrel bourbons, it plays it straight down the middle of the road. Priced at a reasonable $50 and producing a pleasing classic bourbon profile, it’s hard to find many faults with this bourbon.

John J. Bowman is not overly unique, however it offers a fun distillation journey to contemplate while sipping on. And that ultimately is what’s great about the bourbon. Due to its hit or miss availability, it may not be a bourbon that you buy often. However when you do, you’re presented with a something that’s sure to satisfy any bourbon craving you have.

Written By jordan

Reviewed: 10/2017

About the writer


Juicy, sweet and savory, these short ribs tocos will take your Taco Tuesday game to the next level. Perfect for pairing with a cold beer but (more importantly) slow cooked in red wine, these babies are the complete package.

Makes 4 servings

4 8-oz cuts bone-in beef short ribs
2 tbsps butter
4 cloves garlic, minced
1 bottle red wine (we recommend and Cabernet)
4 cups vegetable stock
1 large onion, chopped
Corn tortillas
1 cup pickled onions
Fresh cilantro, chopped
3 limes, cut into quarters
Salsa of your choice

HEAT oven to 325°F.

MELT butter in an oven-safe cast-iron skillet with a lid. Add the meat and cook until just browned on all sides. Remove the meat and set aside, then add garlic to the pan to soften for about 1 minute.

POUR in the wine and bring to a gentle boil. Cook until reduced to about 8 oz and then place the meat back in the skillet. Add vegetable stock and onion. Reduce heat and bring to a simmer, then cover and transfer to the oven. Cook for about 3 hours or until meat falls off the bone.

SHRED the meat into thin pieces. Cover and set aside.

WARM tortillas on the stove and cover each one to retain heat until ready to use.

DOUBLE-UP each tortilla and fill with a hearty serving of short ribs. Top with pickled onions, cilantro and squirt of lime and dash of salsa.


Did anyone else drink too much in college and subsequently convince yourself that your liver is permanently damaged? Then we have potentially great news, and it comes in the form of Bellion Vodka. Thanks to a proprietary compound called NTX, a blend of natural sweetener, a diuretic sugar alcohol and potassium sorbate (a preservative), it could be the key to vodka that will play nice with your liver.

India-based Chigurupati Technologies has spent 10 years developing this NTX technology, so that when it’s mixed with alcohol, it protects the liver, reducing damaging effects by 93% in testing. Their clinical testing is based on moderate, social alcohol consumption.

Alcohol is metabolized in your liver, but when you binge drink, your liver can become overwhelmed and damaged. The alcohol then accumulates in your system, destroying cells and organs. So if NTX is the real deal, I’m about to step up my happy hour game.

Bellion Spirits and Chigurupati Technologies joined forces and filed the world’s first-ever health claim petition to the Alcohol and Tobacco Tax and Trade Bureau (TTB). They’re backed by groups like the Coalition for Safer Drinking and Ron Paul’s Campaign for Liberty and have banded together to “confront the TTB’s use of excessive governmental regulations, cronyism and financial gain in the $1.2 trillion a year alcoholic beverages industry.”

According to a press release on Bellion’s site, the TTB prevents the labeling of positive health statements like theirs. Maybe they’re preventing this for a reason? According to Vinepair, the TTB hasn’t bought into Bellion’s claims since 2014, concerned that NTX represents Naltrexone (a drug used to treat alcohol dependence), rather than “new techniques.” Their studies were also done on small groups, the first trial with 12 people and the second with 31.

Though it’s inconclusive, Bellion is touching on a corner of the spirits market that has a growing demand and zero supply. Skinnygirl came into the mix several years ago with low-calorie wines, flavored vodkas and premade cocktails (the spicy lime margarita is a girl’s night gamechanger), but they’ve been marketed for women and dieters rather than heavy drinkers who’d like to prevent liver damage.

The “healthiest” way to drink straight liquor is served neat – eliminating the mixer cuts back on sugar and calories, plus the unfriendly taste will encourage slower sipping. Men’s Fitnesssays that if you’re having more than one drink, stick to clear liquor like vodka and gin and choose red wine over white for cardio benefits and longevity.

Bellion Vodka is available in select states and online, though the company is planning to go nationwide later this year. More “functional spirits” made with NTX are also slated to release in 2017. Tequila, please!


Two Great Vodka Recipies

Two Great Vodka Recipes to try. I highly recommend Kozuba & Sons Vodka to make these drinks really Special.



Saint Anthony



  • 2 oz Vodka
  • 3/4 oz B&B Liqueur
  • 2 1/4 oz Freixenet Cordon Negro Brut or other sparkling wine
  • 1 tsp agave syrup
  • Dash of Angostura Bitters
  • Squeeze of fresh lemon


Add Vodka, liqueur, bitters and lemon in mixing glass.
Shake and pour into chilled martini glass.
Top with sparkling wine and garnish with lemon wheel.

Garnish: Lemon Wheel

Glass: Martini

Spiced Pear


  • 1 1/2 oz  Vodka
  • 1 1/2 oz Rothman & Winter Orchard Pear liqueur, or similar (such as Mathilde Poir)
  • 1/2 oz fresh-squeezed lemon juice
  • 1 barspoon of St. Elizabeth’s Allspice Dram


Combine ingredients in a mixing glass and shake vigorously with ice to chill.
Strain into a chilled cocktail glass.

Garnish: Garnish: Slice of fresh pear, if available, or a lemon twist

Glass: Coupe



This Bacon Maple Ice Cream will change your life! It is excellent!



  1. Bacon:.
  2. Pre Heat oven to 400°F.
  3. mix the 1 tablespoon of syrup and the 1/4 cup brown sugar to form a paste.
  4. Lay the bacon out on a cooling rack on a lined sheet pan (lining the sheet pan will save you some nasty clean up.
  5. Spread the paste on one side of the bacon and then bake for 10 minutes.
  6. Pull out bacon and turn each slice over. Spread the paste the other side of the bacon and out back in the oven for another 10 minutes.
  7. Pull bacon out and turn it over again, then bake for another 5-10 minutes, or until bacon is evenly glazed.
  8. Cool completely and then chop into small pieces.
  9. Maple Ice Cream:.
  10. Combine all the ice cream ingredients except the bacon in a medium sauce pan and heat to 170°F.
  11. Cool completely before adding to your ice ream maker.
  12. Follow you ice cream makers directions, but the basics are
  13. make sure you machine has been in the freezer for 24 hours and that the mixture is chilled completely.
  14. add the mixture to the machine while it’s running.
  15. wait until the ice cream is at a soft serve consistancy before adding the bacon pieces.
  16. Put the ice cream in an airtight container and put in the freezer for a few hours before enjoying.




Back when I first started drinking, I was slightly shocked when I learned that Long Island Iced Tea isn’t iced tea at all – I had heard of its potent powers and knew it was an alcoholic drink, but I simply thought that it was a spiked iced tea. In search of getting the booziest bang for my buck as an undergrad, the LIIT quickly became my go-to at an average of 22 percent ABV.

A Long Island Iced Tea is traditionally made with vodka, tequila, rum, triple sec, gin and a splash of Coke – the soda gives it the color of iced tea, and the sweetness of the triple sec calls to mind the flavor of sweet tea. Robert “Rosebud” Butt claims to have invented the powerhouse drink as a contest entry in 1972 – the challenge was to make a mixed drink with triple sec (is it me, or does that not seem like a challenge?). He entered the contest while working at the Oak Beach Inn on Long Island, hence the name.

A similar drink was created in the 1920s in Long Island, Tennessee and includes whiskey, four other types of liquor and maple syrup. Though not exactly the same, you get the idea – a lot of liquor, a little sweetness. This drink, dubbed the “Old Man Bishop,” was mixed up by a man of the same name. Sources speculate that during the Prohibition era, people wanted their smuggled drinks to pack a punch, and its resemblance to iced tea would make it easy to sip in public.

In the 1960s, recipes for the Long Island Iced Tea appeared in Betty Crocker’s New Picture Cookbook (1961) and American Home All-Purpose Cookbook (1966). This was the first time a recipe for the spiked tea appeared in print, though these versions seem to have a few additional ingredients – simple syrup and lemon juice.

Make your own at home with the traditional recipe below – but be careful!

*The History of the Long Island Iced Tea
½ oz vodka
½ oz light rum
½ oz tequila
½ oz gin
½ oz triple sec (or other orange liqueur)
2 oz cola
lemon or lime slice, for garnish
SHAKE alcohol together and pour over ice.
TOP with cola.
GARNISH with citrus.


Hot sauce? Check. Bloody Mary mix? Check. The creepiest, most vile-looking chicken wings you’ve ever seen? You better believe it. If there’s ever a time to eat something that looks like it flew straight out of hell, it’s Halloween. Of course, this recipe from Smoky Ribs BBQ also packs enough flavor to be a part of your grill game year-round


  • Combine 24 ounces of hot sauce with 1 tablespoon of black food dye, and mix well.
  • Place the chicken wings into a 1-gallon Ziploc bag and cover them with black hot sauce. Seal, and toss the chicken in the marinade until thoroughly covered. Place the bag in the refrigerator and flip it every 30 minutes for 3 hours.
  • While the chicken is marinating, pour the Bloody Mary mix into a pot. Bring it to a simmer, and then add several dashes of hot sauce, Worcestershire sauce, lime juice, and 1 tablespoon of red food dye. Bring the mixture to a simmer again, and add 2 tablespoons of cornstarch slurry to thicken.
  • Remove the wings from the Ziploc bag. Place them in a shallow dish to catch the drippings, and inject the Bloody Mary mixture into the drumettes and the flats of each wing. Once all wings are fully injected, place them on a grill or smoker over indirect heat. Season with celery salt and pepper, and cook until they reach an internal temperature of 170°F.
  • Remove the wings from the grill. Garnish with fresh parsley, and serve with celery sticks and the dressing of your choice. (Note: Because of the vibrancy of the Bloody Mary injection, the wings will look and appear raw even when fully cooked, which is why it’s important to check them with an internal thermometer before taking them off the grill.)