Name: バッファローウィングスを作る方法 - ホットウィングスのレシピ (How To Make Buffalo Wings - Hot Wings Recipe)
Uploaded: 2021-01-14T04:58:09.000Z
Duration: 16 min 11 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

Hilah: Go Superbowl. Hey everybody. Welcome to Hilah Cooking. I'm

程度の副詞

Hilah. I'm very happy to announce that we are coming up on our year

anniversary of the show. To celebrate that fact, we're going to be

bringing on a lot of special guests this month. Today, I have a very

special friend that came all the way from Houston, and she's going to

show us how to make chicken wings for your Superbowl party. May I

introduce Jenny Kelly from 'I Love Flavor'. Say hi.

Hilah: Hi. What is it about your chicken wings that makes them so

Hilah: This is terrific, Texas spice. The Longhorns are not in the

Hilah: Sorry. The first thing we're going to do is rub the chicken

wings with some spices. You want to tell us about that?

Jenny: Yeah. First, we're going to just take the chicken wings and

then we're going to put a ranch dip in it. I know it sounds weird, but

Jenny: Then the adobo seasoning, which is just a bunch of garlic and a

bunch of spices put together. Really nice.

Hilah: I got . . . you can buy whole chicken wings, but I got the ones

that are wing portions, so they're already cut up into bite-size

pieces. Let's tear into this baby. Let's see. Oh, my God. I'm really

strong. This is a little over 2 pounds, which is a pretty typical

package size. I'll let you put the seasonings on since your hands

aren't covered in chicken yet. Season them up, Jenny.

Jenny: First we're going to take the adobo seasoning and just . . .

you don't have to season it too much, or you don't want to get too

Jenny: You don't have to measure, you just lightly do it. That's the

Jenny: Some awesome goodness. Then the best part, the ranch dip. Who

doesn't love ranch? I love this stuff. I think I had this lying around

the house one day, and I'm like, "This sounds good."

Hilah: You put ranch on them anyway, so totally.

Jenny: You just shake it over. You don't have to, you could just blop

Hilah: Chicken's good. Then we just . . .

Hilah: We washed our hands with germs. Just kidding. It smells good.

This is the best-smelling raw chicken I've ever smelled.

Jenny: I know. It's good. I swear it's that ranch.

Hilah: These are coated, as are our fingertips. Jenny, you said you

could let them rest overnight in the fridge if you want, but who has

Jenny: I'm too lazy for that, but you can.

Hilah: It's an option. We're just going to let them rest like this

while we heat up some oil for frying, and also wash our paws. We're

going to heat up some oil, now that we have cleaned ourselves. We just

Jenny: It's usually high, medium-high, depending on your stovetop.

Hilah: . . . because I like things to be done fast.

Hilah: How deep . . . sunnova. How deep oil do we need?

Jenny: Probably about 2 inches, because you want it to cover the

chicken entirely, that way you don't have to flip it over as much,

Hilah: It cooks up the sides and everything.

Jenny: Usually about 32 ounces, 48 ounces, depending on your pot. It

Hilah: That looks like maybe just under an inch.

Jenny: Probably 2 inches would be good. That's perfect.

Hilah: Awesome. Jenny says perfect. While we're waiting for that to

heat up, why don't you tell us a little about how you got started with

Jenny: One day . . . I love cooking. I always loved cooking. I love to

cook with flavor, make it easy. Lots of my friends don't know how to

Jenny: They're like, "You need to get on YouTube. You need to do

something so we can actually learn how to cook." I'm like, "OK."

Pretty much bought a video camera that day, bought all the stuff, and

Hilah: You definitely look like you're having fun in the videos.

Jenny: I have a lot of fun, but it's all food. It's good. It's all

about the food. I want to focus on flavor, easy cooking, and just

Hilah: I think people get hung up on it and they're like, "It's so

Jenny: I taught myself how to cook. My parents did not cook, ever.

Hilah: How old were you when you started cooking?

Jenny: I think 12-13; I stared at Food Network for hours, day and