- Well, hello, everyone.
It's Barry here, welcome to My Virgin Kitchen.
I hope you are well.
I hope you're swell.
Swell!
I hope you're good.
Now, last couple of weeks,
I've had a flurry of messages, requests,
please do this, Barry,
about this thousand dollar chicken wing thing
that's going on in a restaurant over in America.
I don't know it too much.
I'm doing my own spin on it, basically, in short.
Because if you guys like the clear recipes that much,
why the heck do I not do gold ones?
I like gold!
Hm, that's a caper.
Remember that?
Okay.
This restaurant sells these chicken wings for $1000.
Even Casey Neistat's done a taste, I think, of them
but it comes with a bottle of champagne.
So the actual chicken wings themselves
I think they're about $30 or $40
which is, you know, not too bad, really,
and they are actually 24 karat gold as well.
Now I've done my best to try and bodge
sourcing some bits to try and at least
replicate it a little bit.
I don't know if it's 24 karat gold.
I bought these packs of edible gold flakes on Amazon
and they look pretty gold.
You know, I feel like...
Let's make it rain.
For me it's kind of like the first jewellery
you ever buy a girlfriend and, uh,
for Mrs. Barry it was probably like a ring.
It was probably like 2 karats, not even 24 karats.
In fact it was probably 2 karats.
I've already done one step which I'll show you
but I think I did strike gold,
if you'll excuse the pun.
In the video I saw, they had this gold butter
which we'll pretend is this right now,
and then they flavoured it
with buffalo sauce and honey as well.
So that's exactly what we will do.
We will do that actual concept.
I just don't know if that's going to work
or congeal or stuff, but really we're gonna want to coat it.
So really this recipe is split into several steps
and I've already done the first bit last night.
These are chicken wings marinated in buttermilk over night.
So do you remember we did a video recently
where I soaked chicken in buttermilk?
We realised that the acids in there helped break it down,
helped make it (squeak) soft --
Don't know if you heard that.
You alright, mate?
That was pug burp or cough.
The acids in buttermilk, for some reason
they break down the chicken, make it super soft and tender.
Now the next step they do,
as I look at the gold sachets on the floor,
is that they rub the chicken in a flavouring
and you guys know I love paprika
so we're going to use paprika and garlic powder.
Why am I walking away from the kitchen?
We're doing a cooking video.
We're going to put that in the chicken.
We're going to do a little rub on it
and we're just going to bake these.
We're not going to fry them.
Just getting my chicken out of my bowl
just to show you, I mean I washed my hands anyway,
but this should be, oh, so soft.
Chicken!
But yeah, I'll get these out and this is going to be my rub.
So very simply, smoked paprika.
I love paprika.
And onion granules, which I also like.
You could use garlic granules as well if you want.
Ooh, should I add those as well?
Yeah, let's do it.
Ooh, spice rack.
We'll do some onion salt.
I've washed off most of the buttermilk
and what I'm doing is taking each chicken piece
and actually pat drying it
and sticking it into a big ol' bowl.
Because we're going for like a dry rub
we do want to get as much moisture
out of these as we can.
It's a bit of a kitchen towel like that.
And it's really weird, these chicken pieces
do actually feel soft from that overnight
marinade in the buttermilk
so really do do it if you want.
It's not essential, but you will tell the difference.
I have no idea if this recipe is going to work
but I think that's half the fun, right?
That chicken looks way too naked now.
Let's do something about that.
So there's no method here to my madness,
and it is madness,
we're going to go for like I guess
an approximate tablespoon of smoked paprika.
We'll add on like half a teaspoon of onion salt
and about a tablespoon of the garlic granules as well.
Hey!
Like a workout, alright!
Yeah, I might regret putting you guys up there.
24 karat chicken.
Huh?
Alright, so this is a baking tray
with a silpat on it that is very well used.
I love it, this is one of the best things ever.
Obviously you just put down some baking parchment
if you wish, or if you're feeling dangerous
just put it straight on the tray.
So we've got our shaked up chicken there.
We're going to stick it down.
I should have preheated my oven by now but hey ho.
So that is on the tray there,
fairly spread apart quite nicely.
Why do I want to put more paprika on?
Is this going to work?
Oh.
Ugh, oh, I'm going to rub a bit more in, why not?
Alright, that is proper laced in, that.
Let me get my oven on.
Some of you have already spotted
that the oven that I've got there
is the same as the one that I had in my old house.
That is because I blooming loved it,
it is the best oven I ever had.
This is now the best kitchen I've ever had.
We're in a good place.
I actually love that oven so much
that I got a second one in case it ever breaks down
and also we can cook a lot.
We do cook a lot.
I've preheated to 190 C on a fan
which is normally 170 C without a fan.
See you in a bit.
Alright.
It's been 20 minutes.
Oh, that smells amazing.
Oh my gosh, they're still cooking on the tray.
They smell so good.
I think we should make a deal
if this gold thing doesn't work,
that little bottle over there,
that we'll just leave the recipe like that.
Alright.
Okay, cocoa butter colouring.
Gold!
Look how firm and congealed that is.
I mean, that is not moving at all.
So, remove lid.
It's got a little sort of teetee kind of top on it.
Microwave on full power.
Replace the lid and shake.
But it doesn't say for how long to microwave it for.
(beep)
We'll try 30 seconds.
(buzzes)
Ugh, what the --!
What was that?
(beeps)
(buzzes)
Uh, I think I need a new microwave.
Anyhow, still really, really solid.
I'm scared to put it back in there, oh my gosh.
(beeps)
Alright, that was better.
Still going to turn it off each time though.
Lid on.
Ooh!
Alright, that feels warmer now.
(liquid sloshing)
I'm putting it by the mic, look.
(liquid sloshing)
You hear that?
I think it's ready, oh ho ho ho.
Pan.
Oh my gosh, look at that.
Oh, I'm going to get the whole bottle out
because once I keep it warm, that's alright, right?
It's kind of separated but wow, that looks awesome.
Ugh!
(laughs)
Alright, that'll do, that's everything
I got out of that bottle.
Gonna squirt in about a tablespoon of honey
and about a tablespoon of buffalo sauce.
We've got to keep it warm.
Looks kind of like an egg, doesn't it?
So we're driving that buffalo flavoured sauce,
it's joining it, amazing.
That's simmering quite quickly
and I don't think I want to do that
so I'm going to bring it down to a really steady low heat.
Just brought my chicken pieces into shot
and we're going to put them in a few batches.
I mean that looks amazing.
(laughs)
I can smell the hot sauce, though, great.
And then I'm just gonna
cover, oh look, it's going gold!
They have actually gone gold, I can't believe it, yes!
I've just added a few more in
and I'll leave the other ones
because I quite fancy having them on their own.
But I'm just turning it over
and it's completely gold dusting it.
I'm feeling quite confident now.
Remember, we've still got this.
As it's cooling down, the gold is sinking to the bottom
and the red sauce is coming to the top
but these are gold crusted chicken bits.
Let's flake them up.
But I am excited about this now.
If this works, okay, that's if,
we will do more gold recipes.
I like the idea of just doing a very simple
gold peanut butter cup.
Guys, it's gold chicken!
Does that not excite you?
It's gold chicken!
Get that in there.
(laughs)
What are we doing?
Alright, nice little bed.
I think, I've got about five packs,
I'll put another one down.
I just want to show you this separation again.
Look, if I push that away, can you see all the gold?
How it's gone to the bottom now?
Ooh.
Shake off some of that excess.
Stick it into the gold leaf.
Alright, I'll now get another pack.
(laughs)
This is so cool.
And then we just shake it.
Oh my gosh, it's working.
It is actually working.
It's sealing it, yes!
I'm shaking it more and more just so it flattens it
but I'm just going to change the focus.
Do you see that?
Oh my gosh.
I've got enough, I'm going to put the rest of them in.
Just got to shake that excess off.
Don't want it too wet.
(laughs)
Yeah, you see?
It's firming up and going smooth right on it.
I think we're about ready to serve these up.
Ladies and gents, I give to you
(laughs)
homemade golden chicken wings.
They smell amazing.
I'm slightly concerned about eating gold,
I always have been, but we've done it.
Here we go.
(laughs)
Oh yes.
(laughs)
Oh my gosh, that is amazing!
Have I got a little bit on my face?
(laughs)
Mm!
This is the weirdest tasting thing I've ever had.
The texture with the gold leaf on it,
it's different.
Just tastes like eating paper
but the flavour underneath that,
I remember we've rammed so much in there,
it's gorgeous.
Nice hotness to it as well with the buffalo sauce.
I cannot believe we've made that work.
I was kind of just winging it, excuse the pun.
Well, hey, sorry, a bit of foul play there.
Uh, just kind of made it up was went along
and it has worked.
I don't know if it's worth it other than sort of
maybe doing some sort of crazy party food like that
because on their own on the tray like they are
would be just as nice.
One thing I will say, it has whetted my appetite
to do some more, just like the clear recipes,
so if you have any more ideas for gold recipes
do let me know down below.
If you've got any more clear recipes idea,
keep them coming, although transparent pizza,
everyone's requesting that.
I don't even know if I can even do that.
I have an idea though.
But as as always, thank you so much for watching.
Remember to press the subscribe button
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For sneak peeks, follow me
on social media at My Virgin Kitchen.
I've been doing loads of Instagram stories about this.
You'd know about it before anyone else.
And of course send me a picture
if you try any of the recipes.
Loads of you guys have been doing that
on Twitter at the moment, I absolutely love it.
So thank you so much guys, good luck.
I love gold!
(laughs)