Chef Keys invites St. Ambrose University’s Ryan Saddler to Discuss Dining and D.E.I.

Published: Jan. 20, 2023 at 8:57 AM CST
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DAVENPORT, Iowa (KWQC) -Chef Keys invited Ryan Saddler, Associate Vice President of DEI at St Ambrose University to the TV6 Kitchen. They discussed how food can connect people to help shed light and to embrace other cultures.

Chef Keys joins QCT at 11 weekly on Monday and Wednesday to share recipes with viewers.

Website: https://cookandcuffs.com/

Instagram @iamchefkeys

Facebook: iamchefkeys

Blood Orange and Lemongrass Sticky Wings

Chicken

  • 6 cups Peanut oil, for deep-frying
  • 2 pounds chicken wings -party wings or “drumettes”
  • 3/4 teaspoon sea salt, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup corn stach
  • 2 teaspoon paprika
  • 2 teaspoon garlic powder
  • 2 teaspoons of Bahdia Completa “all purpose seasoning”
  • 2 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper

Blood Orange Lemongrass Sauce

  • 3/4 cup fresh blood orange juice
  • 1 1/2 tbsp honey
  • 2 tablespoons of Light Corn syrup
  • 1 Teaspoon  Lemongrass paste
  • 2 teaspoons low sodium soy sauce
  1. Whisk blood orange juice, and ingredients  in a small saucepan.
  2. Bring the mixture to a boil and allow it to reduce it to a simmer. Let the glaze reduce by half.
  3. Remove from heat and let cool at room temperature.

Then!

  1. Heat 6 cups Peanut oil (you can substitute for Canola oil or any high smoke point oil)   in a large pot or Dutch oven to 325°F.
  2. Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels. Season 2 pounds chicken wings with 1 teaspoon of the all dry seasoning. Rub really well. Allow to set for 15-20 minutes
  3. Place  all-purpose flour, corn starch, and the remaining dry seasonings  in a ziplock plastic bag.  Add the wings and toss until each wing is well-coated. Let wings sit with flour on for 15-30 min un covered so flour can adhere to chicken.
  4. Dust off access flour. When the oil is ready, fry the wings in 2 to 3 batches: cook chicken half way and then set aside. Allow oil to reach to 375F Reintroduce the chicken to the oil. (double fry) You will cook wings until  golden-brown, and very crisp. The internal temp should reach 165F. Use a slotted spoon to transfer wings to the bowl.
  5. Pour sauce over wings and toss until completely covered.
  6. Serve Hot and garnish with Green onion.