A Quote by Jourdan Dunn

I always get so excited cooking chicken wings. — © Jourdan Dunn
I always get so excited cooking chicken wings.
I don’t mind hot and spicy. Actually find that appealing in a girl … And chicken wings.” Rylann turned her head and stared at him. “Did you really just compare me to chicken wings?” “You say that like it’s a bad thing. Chicken wings are the bomb.
Sometimes you go into Nando's, and you want to tuck into the chicken wings with your fingers, but you know someone is watching you, so you don't. I'm sat there thinking, 'If these chicken wings were at home, they would get demolished!' But I've got to use a knife and fork, and you end up saying: 'Could I get a bag to take these home, please?'
Not everyone's going to agree to eat chicken wings, that's obviously an enormous catch to our show, that's an enormous ask. It's not easy to get anyone to do your show, but on 'Hot Ones,' you have to eat scorching-hot chicken wings. So it's always going to be a challenge to book, in my opinion, no matter how popular it is in the zeitgeist.
I have a chicken-wing addiction... I sometimes can't get out of a restaurant without at least trying their chicken wings. So that's my great downfall.
the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.
If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
I'm a big chicken guy, and Wingstop chicken wings are my number one go-to, so I just got involved with the company. I purchased a few franchises myself. I like to consider myself a global brand ambassador.
It is possible to ruin a chicken in the cooking of it, but not easily. Short of burning it or letting it get dried out, you can hardly go wrong.
I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.
If I'm not training then, gosh, anything: donuts... Kentucky Fried Chicken 20-piece hot wings... corned beef hash and eggs... But because I'm training, I'm eating very healthily: almond milk... Ezekiel bread... chicken... fish... I'm on a strict diet.
Sometimes I lifted a chicken that warn't roosting comfortable, and took him along. Pap always said, take a chicken when you get achance, because if you don't want him yourself you can easy find somebody that does, and a good deed ain't ever forgot. I never see papa when he didn't want the chicken himself, but that is what he used to say, anyway.
I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.
I also have a soft spot for spicy chicken wings. They are always best eaten at dives and sports bars, like Wogie's in the West Village, New York City, near my house.
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