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@glowsophyofficial: life is shibal, yang penting warna bibir tetep on point!! 🤪💋❤️ @Glowsophy Makeup #Glowsophy #ombrelips #jellytint #tintedlipbalm #juicylips

Glowsophy
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Monday 02 November 2026 11:31:00 GMT
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Takeaway series: EP 2 The ultimate fried chicken 🐔 Is your fried chicken coating is always falling off or you’re always lacking the flakiness and crunch? This recipe is for you 🫵🏾 Today we’re making fried chicken the right way. No deep fryer, no special tools, just the regular equipment that most people will have access too! What takeaway item do YOU want to see next!🤔 Ingredients: 1.5kg chicken wings 1 packet sazon 1 tbsp Hot sauce 1 tsp salt 1 tsp pepper 1 tsp Chicken stock powder 1 tsp smoked paprika Seasoned flour: 250g plain flour 65g corn flour 2 tsp baking powder 1 packet of sazon 1 tbsp salt 2 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 1/2 tbsp smoked paprika Wet: 3 eggs 350ml ice cold sparkling water/normal water 2 tbsp green seasoning 175g plain flour mayo: 200g garlic mayo 1 tbsp of chilli crisp 1.5 tsp smoked paprika 2 tbsp honey 1 tbsp hot sauce 2 tsp fresh lemon juice Method:
 1. Season your chicken wings with the listed ingredients and let it marinate whilst you make your mayo. 2. For the mayo, combine all the ingredients together and whisk. Refrigerate until you’re ready to use it. 3. Now for the wings, you want to set up three bowls. One for plain flour, one for the wet dredge and one for the seasoned flour. 4. Season your flour with the listed ingredients and pop to the side 5. Now combine your eggs in a bowl with green seasoning and whisk. Then add your ice cold water. Sprinkle a few drops of the wet dredge onto your seasoned flour and carefully swirl in the bowl. 6. coat your wings in PLAIN flour first, shake off the excess flour then go into the wet dredge and finally shake off any excess and go into the seasoned flour. Make sure you give them a good squeeze and toss them around from hand to hand. Make sure you’re really moving it around in the seasoned flour. 7. Then let your wings sit for 10 mins before frying. Don’t skip this step! 8. Fry at 170°c for around 8-10 mins depending on the size of your wings. You want to cook them past 74°c, otherwise your wings will be tough. 84°c ish, is perfect!
 #takeawayrecipe #friedchickenrecipe #FoodTok #learnontiktok #thegrubworkskitchen
Takeaway series: EP 2 The ultimate fried chicken 🐔 Is your fried chicken coating is always falling off or you’re always lacking the flakiness and crunch? This recipe is for you 🫵🏾 Today we’re making fried chicken the right way. No deep fryer, no special tools, just the regular equipment that most people will have access too! What takeaway item do YOU want to see next!🤔 Ingredients: 1.5kg chicken wings 1 packet sazon 1 tbsp Hot sauce 1 tsp salt 1 tsp pepper 1 tsp Chicken stock powder 1 tsp smoked paprika Seasoned flour: 250g plain flour 65g corn flour 2 tsp baking powder 1 packet of sazon 1 tbsp salt 2 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 1/2 tbsp smoked paprika Wet: 3 eggs 350ml ice cold sparkling water/normal water 2 tbsp green seasoning 175g plain flour mayo: 200g garlic mayo 1 tbsp of chilli crisp 1.5 tsp smoked paprika 2 tbsp honey 1 tbsp hot sauce 2 tsp fresh lemon juice Method:
 1. Season your chicken wings with the listed ingredients and let it marinate whilst you make your mayo. 2. For the mayo, combine all the ingredients together and whisk. Refrigerate until you’re ready to use it. 3. Now for the wings, you want to set up three bowls. One for plain flour, one for the wet dredge and one for the seasoned flour. 4. Season your flour with the listed ingredients and pop to the side 5. Now combine your eggs in a bowl with green seasoning and whisk. Then add your ice cold water. Sprinkle a few drops of the wet dredge onto your seasoned flour and carefully swirl in the bowl. 6. coat your wings in PLAIN flour first, shake off the excess flour then go into the wet dredge and finally shake off any excess and go into the seasoned flour. Make sure you give them a good squeeze and toss them around from hand to hand. Make sure you’re really moving it around in the seasoned flour. 7. Then let your wings sit for 10 mins before frying. Don’t skip this step! 8. Fry at 170°c for around 8-10 mins depending on the size of your wings. You want to cook them past 74°c, otherwise your wings will be tough. 84°c ish, is perfect!
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