Hey, I'm Nathan Josiah. I'm a French plant-based chef
and I live in London. Barbecue season is coming its way
and sports season is around the corner.
So today we're going to make barbecue wings
out of mushroom. Let's get started.
If we go for barbecue wings. We have to start with
the barbecue sauce. So we have maple syrup smoked paprika
to give this smokey flavor, ketchup and balsamic vinegar.
We're going to start by weighting the ketchup in the pot.
That will be it. Let's put directly on the stove,
on low heat. We're going to add the maple syrup.
You can use corn syrup, but maple syrup is going to
give a earthy flavor. The smoked paprika directly,
to give this smokiness and the balsamic vinegar
to make sure it's not too sweet. And then stir,
on low heat. When all the elements are combined together
we're going to let it on low heat just to reduce
and have this really barbecue texture.
We're going to start with the batter.
We're going to have beer. You can go for alcohol-free beer
or for sparkling water but you will not have the same taste.
We have some chili powder to get a bit
of kick in the batter, baking powder,
and salt and pepper to make it simple.
So we're going to start measuring the flour, 230 gram.
You can go for rice flour if you want this recipe
to be entirely gluten-free, but here I'm just going to use
plain regular flour. We're going to add the beer.
Whisk everything. To combine and make sure
I don't have any plump in the flour.
Do you like the smell of beer?
Smells just amazing. To make sure
that I have a good consistency.
I don't want the batter to be too thick.
I just want to have a small coating on the mushroom.
I'm going to add my chili powder, pepper, and salt,
just to give a bit of taste to the batter.
You can add any kind of spices you like the most.
I just like chili powder, to give a bit of kick
into the batter and give even more taste
than what we're going to have with the barbecue sauce.
The last bad boy to go in it is going to be baking soda.
The reason we put it at the end is just to make sure
that the acidity of the beer is going to activate it.
You can see that there is more volume and more air
and this is what is going to make your mushroom so crispy
All this bubbles inside the batter is crispiness.
Okay, let's start one more time.
And this is the perfect batter to coat you're mushroom in.
It's time to prepare the main guests today, mushrooms.
So I'm going to choose oyster mushroom because
they're really meaty. They're going to bring
a really meaty texture. But we're not
going to really taste the mushroom.
We should taste the barbecue sauce that
is smelling delicious. Let's not forget the barbecue sauce.
I'm just going to give it a quick stir.
Let's reduce a bit and let it cook in the background.
I'm going to go for kind of wings shape.
So make them really flat. But if you want,
you can keep the whole oyster mushroom.
If you want to have a bigger bite.
The reason I love oyster mushroom is just because
they are so pretty. The texture is going to be
really amazing. Especially when they're going to fry,
it's going to be so meaty. We're going to have
really something to bite. If you see
the small stripes right here, the batter
is going to stick to it compared to other kind of mushroom.
You take Paris mushroom or more flat,
its going to be harder to make the batters stick on them.
Look at this one, already the perfect shape.
This is why I like them too. They're so flat.
They're like perfect. You could really kind of
prank your friend or even you don't have to say
to your friend that you're making mushroom wings.
All you have to do is make them
and they'll not see the difference.
Let's put the mushroom on the side.
They're already ready. Make sure you wash them really well.
Especially if you get them at the farmer market.
To make sure that you have extra crispy wings, we're going
to coat them after the batter in some cornflakes.
I choose cornflakes because I love corn flavor.
And it's really easy. You don't have anything to do.
Just crush them and they'll already have this crispiness.
So let's crush just with the hands.
If you have a robot at home, you can use it
but I'm going to go with the hands.
This is how you want your wings to sound.
When you're going to bite in them.
The reason I don't put them into a blender
is because I still want to have some bites of corn flakes.
When I'm going to have my wings, they are perfect.
Make sure that you don't crush them too much.
We don't want to have a flour like texture.
We just want to have, still a bit of crisp,
under the tooth. Lets start to coat the mushroom.
Pretty simple. I'm going to use one hand
to put them in the batter and one hand
to use the cornflakes. This is totally
the fun part of this whole recipe.
You want to make sure that if you have kids,
you have to include them in this part of the recipe.
They're just gonna love it. I loved barbecue since, ever.
And it's not because we go vegan that we don't want any
of this barbecue flavor. We always do barbecue.
I come from the south of France.
So when the summer starts, we start to do barbecue
all the time, who would have felt that mushroom
could be something amazing. If you're
a fan of football like me. Sometime to change
from pizza, you just want to have wings, you know.
It's something different and you can share
with friends. I've tried to keep some wet and dry hand,
but I just, you know, mess it up, have fun.
You're home. You can always clean your hands.
It's time to take this to the frying station.
You want to make sure that you keep everything
safe. So we gonna port some oil in the pot,
just be generous. So let's wait for the oil
to be warm enough. And we're going to start
to fry our barbecue mushrooms.
You want to make sure that you're oil is warm.
You just going to have a wood chop stick and just put it.
And when you going to see small bubbles.
You know that you're oil is ready to fry.
We're going to make sure we really have this crispness.
We don't want to miss any of that.
I'm just going to fry two at a time.
So I have enough space in my pot.
If you have a deep fryer at home, you can just go for it.
Three, four, five at a time. And at the same time,
I keep an eye on them and I don't take the risks
that one of them would get burned.
Just going to fry them, each side
until they get golden brown, you can hear this sound.
Cooking, it's not just, make sure you follow a recipe.
Its also listening and smelling your foods.
And you can hear that that's going to be delicious.
That's beautiful right here. My babies.
While you fry, the temperature of your oil,
you don't want them to burn. You just wanted them
to be that perfect golden brown color, right here.
You know that this bad boy is ready to get out of the bath.
They're already amazing, really hot
and already amazing with the barbecue sauce.
It's just going to be, insane.
And throughout the frying process, it even smells delicious.
So if you do that outside or your neighbors will come up
to the door and be just like, give me those beautiful wings.
These mushroom are perfectly fried and they're so crispy.
I already want to eat it. Like, can you hear the sound?
It's just, they're just amazing. It's pulling apart,
like it's really beautiful. Like, chicken like,
just amazing. Mm mm, mm. I could eat them all right now.
But we're going to put them in a bowl.
The barbecue sauce is going to be the final touch
and these wings are just going to be mind blowing.
Just to add a bit of style to my barbecue sauce.
I'm going to add some seasoned seed.
We're going to stir just to combine them.
It's going to add a bit of color and different texture.
And I think it's really beautiful. It's the final step.
We're going to go and coat
in this beautiful barbecue sauce.
You can see that, reduced a lot.
This is how you want your barbecue sauce to be.
It's not too liquid. Just perfect.
Lets add it on top of our wings.
Everything is in there. We just gonna stir and move.
We don't want to take up too much of the crispy coating.
So we're just going to go gently.
You can add the fingers, but it's so hot.
I'm burning myself right now. Look at this color.
Look at this texture. You can see the barbecue sauce
like running down, this beautiful mushroom wings.
If you feel like it, you can just add a bit more
of barbecue sauce to it. Could be a bit too sweet
for some people. I like my wings to be entirely coat.
Wow. I just want to bite in it. I'm going to wait.
The barbecue wings are coated. It's ready to serve.
I'm going to cut some spring onions to give a bit of color
on top of the wings. This is the part we were all
waiting for. It's the plating. So just take few
of your barbecue wings, really saucy. This is just amazing.
You can put in a bigger plate. If you want to share them.
This is just my individual portion.
Yeah, no, I'm going to eat them all.
Add a bit of your ranch dressing.
We're going to top up with some spring onions.
To give a bit of color and that's it.
Beautiful and delicious. Barbecue wings are ready,
made of mushroom. This is just amazing. Mind-blowing dish.
That looks so beautiful. This barbecue sauce
is just so shiny.
Mm, mm. This is so delicious. This is exactly
what you expect from the barbecue wings.
The mushroom is so meaty and so soft,
quite of melting in the mouth. It's just pulling apart.
Like you can see the stripes so chewy,
so juicy at the same time. It's really messy.
It's Nathan Josiah for LIVEKINDLY. Thanks for watching.
Have you ever made vegan wings at home before?
Let me know in the comment. What did you use
to make them? Don't forget, subscribe,
and hit the notification bell. Thanks for watching.
Au revoir.