Imagine for a moment you have a craving for a piece of crispy fried chicken that is absolutely delicious. Well alright...buckle up for deep fried chicken wings that scream "EAT ME". These generously seasoned American-style wings are the quintessential "lip smacking" favorite tor the casual dinner or out of control sports event. So Good!
This dish is what my grandma cooked every Sunday after church. The crispy skin, that is finger licking good. This is a happy dish for me and just makes me smile!
Ingredients: Paprika, cayenne pepper, garlic powder, mixed herbs, tapioca flour, hot chili, rice milk, salt pepper vegetable oil
Re-heating Instructions: Cook from frozen. Pre-heat oven 200 c, remove lid and heat 12 to 15 minutes
👩🏻🍳Hi, I'm Tina.
It all started in the "South"! I grew up in the USA, North Carolina. I remember watching my Grandma Inez in her kitchen cooking cornbread for my granddad. She would always hum her favorite song while she cooked. I would ask her what ingredients she was adding to the cornbread. She would always say, "a whole lot of love." This was the beginning of my love for cooking. Every time I start making a dish, there is not a single moment that I don't hear my Grandma Inez say, "if you cook with love, it makes the dish taste better."
My cooking style can be described as dishes with big, bold flavors! My favorite TV chef is Bobby Flay. I commonly put my own spin on recipes, much like he does. This hasn't failed me yet. I will always add an ingredient that highlights my Southern upbringing. Southern cuisines are my favorite cuisines. The greens, soups, fried chicken, seafood, cornbread, and banana pudding are just a few of the dishes I love to cook!
At age 50, I went to culinary school. I wanted to learn as much as I could about cooking. That was one of the best things I ever did. Cooking is my passion and it comes through in the way I feel when I'm cooking. I wake up thinking about it and go to bed thinking about. It's not a job, it is a joy!
Cooking is a big part of my day to day. Where I grew up, we live to eat... I was a sous chef at a storied beach-front hotel on the even more storied coast of North Carolina. When I arrived in Australia, I quickly became the chef for Vegan Soul Food.