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Tasty Chicken Wings Cookbook

  • With this book, you will learn how to creatively cook the all time favorite ingredient- Chicken Wings! Chicken wings are among the most tender and delicious parts of a chicken. They are smooth, and they will taste good prepared in any style. In this book, veteran chef Evon Kow presents 25 different dishes created with chicken wings. Whether steamed, fried, barbecued, grilled or stuffed, the recipes are easy to follow yet lose none of the chicken wing’s natural flavors. The rich tastes will have you and your family returning for more!

    Title: Tasty Chicken Wings

    Author: Evon Kow

    Language: Bilingual- English and Mandarin Chinese (Simplified)

    Condition: New

    Illustrations: Full color


    Publication Date:August 2013

  • Table of Contents

    • About the Author
    • Knowing more about Chicken Wings
    • Cooking with Chicken Wings
    • How to Select Chicken Wings
    • How to Clean Chicken Wings
    • Tips for Cutting Chicken Wings
    • Boxing Chicken
    • Grilled Chicken Wings with Teriyaki Sauce
    • Chicken Tikka Masala
    • Chicken Wings with Jelly Fish
    • Braised Chicken Wings with Shiitake Mushroom and Chestnut
    • Thai Chicken Wings
    • Chicken Wings with Black Pepper Sauce
    • Deboned Chicken Wings with Sweet and Sour Sauce
    • Coffee-Smoked Chicken Wings
    • Pineapple Curry Chicken Wings
    • Ayam Pongteh
    • Lemon Sauce Chicken Wings
    • Claypot Chicken Wings with Rice Wine
    • Korma Chicken Wings
    • Paper-Wrapped Chicken Wings with Shrimp Paste
    • Inche Kabin
    • Creamy Curry Chicken Wings
    • Buffalo Chicken Wings
    • Salt-Baked Chicken Wings
    • Korean Barbeque Chicken Wings
    • Stuffed Chicken Wings
    • Herbal Chicken Wings Soup
  • Chef Evon Kow is based in Kuala Lumpur, Malaysia, and has over 25 years of experience in the cooking and baking industries. She learned dim sum making and roasting techniques in Hong Kong, trained in Asian cuisine in Thailand, Indonesia and Singapore, and mastered baking techniques in Australia and England. She also attended the English Hotbreads Baking School of Culinary Science and The Malaysia Selangor and Federal Territory Ku Su Shin Chong Hung Restaurant Association.

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