East Asian Hot Sweet-Chili Chicken Wings Recipe

Ingredients:

10 Chicken wings

Cooking oil

½ McCormick® marjoram

½ McCormick® dried oregano

2 tbsp sugar

Rock salt

9 cloves of garlic, minced

½ medium onion, chopped finely

1 tsp sumac

1 tsp cayenne pepper

1 tsp American Garden® powdered white pepper

To prepare the chicken:

1. Sprinkle 1 ½ tbsp of rock salt onto the chicken wings and mix them together.
2. Heat the pan to medium heat.
3. Pour cooking oil in the pan (½ inch deep).
4. Fry the chicken wings until done.
5. Set aside.

To prepare the hot chili mixture:

1. Heat another pan to medium heat and pour in 3 tbsp of cooking oil.
2. Sauté garlic and onion until golden brown.
3. Add the oregano, marjoram, sumac, cayenne pepper, white pepper.
4. Mix them together.
5. Add the sugar.
6. Stir until the ingredients are mixed well together.
7. Add the fried chicken wings.
8. Fold the chicken wings with the rest of the ingredients.
9. Keep folding until the mixture is evenly distributed on the chicken wings.
10. Remove the pan from stove.

Now, your East Asian hot sweet-chili chicken wings are ready to eat. Enjoy!

Good for 2 servings.

Hot Chili Octopus Recipe

Ingredients:

2tbsp butter

2 bay leaves

2 fresh basil leaves

McCormick® Spanish paprika

McCormick® chili powder
1/2 tsp McCormick® cayenne pepper

6 bird’s eye chilli, chopped finely

Sprinkle of McCormick® Marjoram

Sprinkle of McCormick® Oregano

1 medium red onion, finely chopped

12 garlic cloves, finely chopped

1tbsp sugar

Black pepper

Jalapeño

Salt to taste

1kg octopus, cut into bite size pieces

To prepare:

1. Sprinkle the octopus with salt. Set aside.
2. To make a chili mixture, mix these ingredients in a bowl: McCormick Spanish paprika, McCormick chili powder, McCormick cayenne pepper, bird’s eye chili, McCormick marjoram, McCormick oregano, half of the chopped onion, half of the chopped garlic, sugar, black pepper and salt, to taste.
3. Pour the chili mixture onto the octopus and mix them together until the flavor is evenly distributed.
4. Heat the pan to medium heat.
5. Melt the butter.
6. Sauté the remaining half of garlic and onion until golden brown.
7. Add the jalapeño, bay leaves and basil leaves.
8. Add the octopus, including the chili mixture.
9. Turn the heat up and cook until most of the water of the octopus comes out.
10. Stir from time to time until the water evaporates and the sauce thickens.
11. Remove from stove.

 Good for 6 servings