Why John Legend Usually Need to Eat This Food on Chrissy Teigen Sexy Butt?

Photo Credit: Chrissy Teigen/ The Chew

Before anything else save the recipe below and learn to cook the food first... then watch the video at the bottom to get the answer. :-)

John's Chicken Wings with Spicy Honey Butter

Serves: 8 to 10 cool people
Preparation Time: 15 minutes 
Total Time: 4 hours 45 minutes

CHICKEN AND BRINE
6 tablespoons Lawry’s Seasoning Salt
2- 1/2 tablespoons garlic powder
2 tablespoons cayenne pepper
5 pounds chicken wings and drumettes

for the:
BREADING AND FRYING
Canola oil, for deep-frying
4 cups all-purpose flour
2 tablespoons Lawry’s Seasoning Salt
1 tablespoon cayenne pepper

for the
SPICY HONEY BUTTER
1 stick (4 ounces) unsalted butter, melted and cooled
4 tablespoons Cholula hot sauce (sorry, it has to be Cholula according to Chrissy)
2 tablespoons honey
3/4 teaspoon kosher salt, plus more to taste

special
EQUIPMENT
Deep-fry or candy thermometer


COOKING PROCEDURE:

BRINE THE CHICKEN:
1) In a really big pot or a 2-gallon zip-top plastic bag, combine 10 cups cold water, the seasoning salt, garlic powder, and cayenne. Add the chicken, cover, and refrigerate for at least 4 hours and up to 24 hours.

BREAD AND FRY THE CHICKEN: 
1) Fill a soup pot with 6 inches of oil, making sure there are at least 4 inches of clearance between the oil and the lip of the pot. Heat the oil over medium heat until it reaches 365°F on a deep-fry thermometer, or prepare a deep fryer according to the manufacturer’s instructions.

2) In a big bowl, combine the flour, seasoning salt, and cayenne. A few at a time, remove the wings from the brine and toss them in the flour mixture until coated really well, then place on a baking sheet while you coat the rest.

3) When the oil is ready, turn the heat up to medium-high and carefully slip in the wings, adding just enough so that there is still plenty of space around each wing. (If it feels safer, use tongs to add the wings; whatever you do, don’t just drop them in! Splashing hot oil is bad.) 

4) Fry the wings until golden and crispy, about 13 minutes per batch. 

5) Drain the wings on plenty of paper towels. 

6) Fry the remaining chicken, letting the oil come back to temperature between batches.


HOW TO MAKE THE SPICY HONEY BUTTER: 

1) While the chicken is frying, in a bowl, whisk together the melted butter, Cholula, honey, and salt until incorporated. Taste and add more salt if necessary.

2) Slather the wings with the spicy honey butter and eat that chaacken!


Get this another quick and amazing recipe: What's NEW in Oprah Winfrey's Favorite Indian Food Recipe?


QUICK COOKING TIPS:

1) Chrissy Teigen insist on using Cholula Original Hot Sauce because enhances food flavors without overpowering them. 

2) Avoid rinsing raw meat and poultry. Contrary to what some cookbooks (or your grandmother) advise, rinsing is more likely to spread contaminants around the sink (and perhaps onto nearby foods like lettuce sitting on the counter) than to send them down the drain. Rinsing also failed to demonstrate any flavor benefit to rinsing meat or poultry before cooking.

3) How do you make honey fried chicken FAST? Save time and eliminate mess when frying chicken (when using breadcrumbs instead of flour as specified in the original recipe): Combine the breadcrumbs and vegetable oil in a large bag, seal the bag, and toss to coat the crumbs. Then, one by one, carefully add all of the egg-coated chicken pieces and press the crumbs onto them through the sides of the bag. Remove the chicken pieces with pair of tongs to keep your hands clean.



Reference:


My source for this recipe is the Chrissy Teigen's first published cookbook:

Teigen, Chrissy (Author), Sussman,  Adeena (Author), Pick, Aubrie (Photographer). 2016. Cravings: Recipes for All the Food You Want to Eat. Clarkson Potter; First Edition. ISBN-13: 978-1101903919

My friend gave me a copy of Chrissy's cookbook. I am skeptical when IMG Models or celebrities write cookbooks. However, in this particular celebrity or super model cookbook, the recipes are practical and easy to prepare. The writing is superb and entertaining. These are real food for real people. :-)



Watch Funny Cooking Video: Chrissy Teigen Shows Off Her Special Chicken Wing Recipe - The Chew

What's NEW in Oprah Winfrey's Favorite Indian Food Recipe?

OPRAH'S INDIAN PUMPKIN CURRY VEGETARIAN RECIPE

Looking for something to make for the vegetarian in your life? Look no further. This recipe is so nourishing that I keep thinking it must be what Indian grandmothers make when somebody has a cold! Pumpkins, they are not just about famous pumpkin pie and jack-o’-lanterns anymore!

Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. It is also rich source of minerals like copper, calcium, potassium and phosphorus. Pumpkins are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. 

The color of pumpkins derives from orange carotenoid pigments, including beta-cryptoxanthin, alpha and beta-carotene, all of which are provitamin A compounds converted to vitamin A in the body.

Preparation Time: 15 MINUTES
Cook Time: 1 HOUR
Makes 6 servings for happy people
Calories: 216 per serving


INGREDIENTS:

1 tablespoon coconut oil
1 large onion, finely chopped
3 garlic cloves, grated on a Microplane
2 tablespoons minced ginger
Seeds of 3 cardamom pods
1/2 teaspoon black mustard seeds
1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
2 teaspoons garam masala
2 Kashmiri chiles or arbol chiles
1 (2-pound) pumpkin or winter squash, peeled, seeds removed, and cut into 3/4-inch cubes
2 teaspoons salt
1 cup Vegetable Stock (refer to recipe below or you can just buy easily at Amazon.com, just click here), plus more if needed

1 (14-ounce) can light coconut milk
1 (15-ounce) can chickpeas, drained and rinsed
Freshly ground black pepper
Large handful fresh mint leaves, chopped
Large handful fresh cilantro leaves, chopped
Lime wedges
Naan (refer to Oprah's recipe below or to save time and money, you can just buy conveniently fresh at Amazon.com with free shipping, click here... naan)


COOKING DIRECTIONS:

1) Heat the oil in a large, heavy-bottom pot over medium-high heat. 

2) Add the onions and cook for about 5 minutes, until softened. 

3) Add the garlic and ginger and cook for about 1 minute, until fragrant. 

4) Add the cardamom seeds, mustard seeds, cumin, coriander, turmeric, garam masala, and chiles and cook, stirring, until aromatic, about 1 minute, adding a tiny bit of water if the mixture starts to stick to the bottom of the pan. 

5) Add the pumpkin or squash, salt, vegetable stock, and coconut milk, bring to a simmer, then reduce the heat to medium-low and simmer until the pumpkin is starting to soften, about 20 minutes.

6) Add the chickpeas and simmer for an additional 10 minutes, or until the pumpkin is fully softened. 

7) Season with pepper, spoon into bowls, and serve topped with the mint and cilantro and with lime wedges and naan alongside. Instead of naan, you also use loaf bread or any bread you prefer.



How Do I Cut a Pumpkin Quickly?


First, scrub the outside of the pumpkin with a vegetable brush. Cut the pumpkin in half and use a metal spoon to scrape out the fibers and the seeds. A serrated grapefruit spoon works great for this.

Place the pumpkin flat. Use a large cook's knife to cut pumpkin into wedges. To make it easier, use the ridges in the pumpkin as a guide.

HOW TO MAKE OPRAH'S HOME-MADE VEGETABLE STOCK

Preparation Time: 30 MINUTES
Cook Time: 80 MINUTES
Serves 10 (makes about 10 cups)
Calories: 89 per serving


INGREDIENTS:

2 medium onions, chopped
2 leeks, including dark green parts, sliced and rinsed well
3 large carrots, sliced
3 ribs celery, sliced
10 cloves garlic, peeled and smashed
1 teaspoon extra virgin olive oil
1 teaspoon sea salt
1 medium turnip, chopped
2 medium parsnips, chopped
2 medium tomatoes, chopped
2 bay leaves
5 sprigs fresh thyme
1 teaspoon black peppercorns
1 cup roughly chopped fresh parsley
12 cups water


COOKING DIRECTIONS:

1) Combine the onions, leeks, carrots, celery, garlic, oil, and salt in a large Dutch oven or stockpot. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally, until the vegetables are softened but not browned. 

2) Add the remaining ingredients, including the water, increase the heat to high, partially cover the pan, and bring to a simmer. 

3) Reduce the heat to maintain a low simmer and cook for 1 hour. 

4) Remove from the heat and strain the broth through a fine-mesh sieve without pressing on the solids. Discard the solids. 

5) Let the stock cool completely, then pour into containers. The stock will keep for up to 4 days in the refrigerator or up to 1 month in the freezer.

HOW TO MAKE OPRAH'S NAAN

Naan is a leavened, oven-baked flatbread. It resembles pita and, like pita bread, is usually leavened with yeast or with bread starter (leavened naan dough left over from a previous batch); unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, from which tandoori cooking takes its name.

Preparation Time: 30 MINUTES (plus 1-2 hours for dough to rest)
Cook Time: 4 minutes each
Makes 20 servings
Calories: 68 per serving


INGREDIENTS:

2 cups all-purpose flour, plus more as needed
1-1/2 tablespoons ground caraway
1 teaspoon salt
3/4 cup milk
1-1/2 teaspoons honey
1/4 ounce (1/2 packet) active dry yeast
1-1/2 tablespoons liquid coconut oil, plus more for the bowl
1/2 cup nonfat Greek yogurt


COOKING DIRECTIONS:

1) In a large bowl, whisk together the flour, caraway, and salt. 

2) In a small saucepan, heat the milk over medium heat until it reaches 90°F. Stir in the honey to dissolve it, then add the yeast and leave for about 5 minutes, until it is frothy. 

3) Add the oil and yogurt to the flour, followed by the warm milk mixture, and gradually mix everything together to make a soft dough, adding a little warm water if the dough is looking dry or a little more flour if it’s looking wet.

4) Lightly flour a work surface, turn the dough out onto it, and knead for about 5 minutes, until smooth and only slightly sticky, adding more flour if the dough starts to stick. Return the dough to a clean, lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel and leave in a warm spot for about 1 hour, until doubled in size.

5) Heat a large cast-iron skillet over medium-high heat.

6) Punch down the dough, cut it into 1-ounce pieces, and roll the pieces into balls. On a lightly floured work surface and using a lightly floured rolling pin, roll the balls into 7-inch-long, 1/8-inch-thick rounds, adding more flour while rolling if necessary, then stretch one end to make a rough teardrop shape. 

7) Working with one piece at a time, add the naan to the pan and sear until it starts to puff up and char on the bottom, 1 to 2 minutes. Flip the naan and cook for another 1 to 2 minutes, until charred on the second side. 

8) Continue rolling out dough and cooking naan, wrapping the finished naan in a kitchen towel–lined basket as each is done to keep it warm.



RELATED HEALTHFUL RECIPES: Quibebe Pumpkin Soup- Brazilian Food



Watch Cooking Video: How to Cook Indian Pumpkin Curry



Reference:

Winfrey, Oprah. 2017. Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life. Flatiron Books; 1st edition. ISBN-13: 978-1250126535