Onion rings are a guilty pleasure. After making thousands of them in pubs and restaurants, I can say that beer batter/ tempura and panko are both fantastic and can't go wrong either way.
That membrane is ALSO the thing that keeps you from biting all the way through the ring making you yank the hot slimy onion out of the breading and ruining your day.
Some tips on tempura batter, from someone who worked in a Thai restaurant for 3 years: 1) use a half cornstarch, half plain flour mixture instead of just plain flour. Makes the texture lighter and also helps it stick to the onion ring. 2) NEVER use batter straight away. Always let it rest in the fridge, ideally overnight! It becomes so much easier to work with and stops the dreaded stodgy-ness. 3) don't overfill the fryer. This will lower the temperature and the onion rings will become soggy. 4) try other vegetables! Red onion, broccoli, aubergine and my favourites
Joshua, this was the first recipe of yours I made! The traditional onion rings, cause, I had most of the ingredients around the house... I made the sauce too! Everyone in my house loved them! Thanks for inspiring me to branch out with my cooking!
Just made the traditional version for dinner tonight and they’re easily the best onion rings I’ve ever had! Removing that inner membrane is a GAME CHANGER
@@gasmask5872 oh for sure, I don't believe he would film and do this type of edit in a couple hours. Still pretty sus, wonder if there's a Discord only for TH-cam cookers to share ideas 👀
@@AG.Floats First this ain't your local KFC's shitty onion rings.. Second the guy previously worked in very high level restaurants and has google level knowledge in the kitchen so stfu man.. Go check his other videos before posting comments..
I seriously love just how real you manage to look in your content, like your pans aren't sparkling clean unless they are literally brand new and being featured, your not coated in makeup and like you don't make a point of having carefully coifed hair in exactly the same style every time you're seen.
Hey man. My mom and I love to cook stuff together, and discovering your channel has been a great source of recipes for us. Keep up the great content, yo! Btw, will ur cookbook be made available for sale in the Philippines?
A local Korean chicken wing place uses rice flour in place of AP flour. You need to try that, it also makes a really nice crispy onion ring that stays crispy
Tempura onion rings are amazing (my favorite), however it takes a lot of time with this technique especially if you’re doing it for crowds... so I keep that for myself and I amaze my crowds with the traditional!!!
Random + genuine question: what do you do with the frying oil once you’re done with it? Do you store it somehow/reuse? Or do you throw it away? (and if so, how?)
I looked it up because I was curious too, and yes! After its cooled to a safe temperature, make sure you “clean” it, ie, get all the big pieces out, strain it, then contain it. There’s not a really limit to how many times you can reuse it, just keep an eye on it, make sure it’s not cloudy and doesn’t smell funky. Be aware that the more you use it, the more it’ll break down and the less crispy your food will be.
you can drain the pieces and use it a few times. Then you can use it to make soft soap. you need only 3 ingredients and a good recipe to make soap from any kind of oil or fat. This soap wouldn't be safe to use for body and face but it is great for cleaning, doing the dishes etc. alternately you could collect the leftover oil in a can and find a biodiesel company that has public service of collecting frying oil. It then turns into fuel. And please everyone, never, in under no circumstances pour the oil down the drain. I'm an environmental engineer and it is a nightmare to deal with oil in the sewage system.
Can I be honest? I love when Josh has to change containers because he got the wrong size? I do it all the time and it makes me feel better that even professionals sometimes get ahead of themselves.
Hey Josh I've heard that if you throw your onion rings into some boiling water for like 10 seconds then throw it into some ice water those inner skins on the ring come right off, I dont do this but at work I keep the rings in the freezer and that also makes it pretty easy.
One summer my mom got her standard case of Walla Walla sweets and we decided to find the best onion ring batter. we tried multiple recipes, from cookbooks and online, beer, no beer, etc. The best was the old recipe from the 1964 betty crocker cookbook. I gained 12 lbs.
Just made the traditional ones with sauce and am currently eating them like a hobo over the sink while trying not to burn the roof of my mouth. Such a nice snowy day out, another banger Joshua 👍🏾👍🏾
@@adedow1333 hard agree. I got my family keeping our veggie scraps in a bag in the freezer and once a month or so we make a veggie stock in bulk and freeze it for weekly soups. Occasionally we roast or grill a whole chicken and we throw the carcass in there too
Just made the tempura batter ones and they slap. With a soy sauce, ginger paste, brown sugar and sesame oil. It’s was bussin. Been watching for like 1 year keep up the good work!!!
@@legaldeer4292 Yeah I'm really annoyed by that. Josh does recepies so we can use the techniques and recreate it, and for that you need measurements. And when I saw rogers reaction I felt like he just searched for Something to roast papa
I’m always late to things. I’m late to school, drs appointments, etc... the couple of things I’m not late for are Joshuas vids and walking in on my parents 😳
I knew that Josh was going to prefer to tempura ones before he even started making them. That said, I love me some onion rings, and I'm definitely gonna make those at some point.
Adam Ragusea: makes Queso Joshua a few days later: makes Queso YSAC: makes onion rings Joshua a few days later: makes onion rings I think he's running out of ideas
Pretty sure those instances were both pure coincidental. I think these videos are filmed weeks before they're uploaded so realistically, there's no way Josh would have known.
I'm honestly impressed more than anything at how quickly josh can turn around a video in a day when he sees the same idea doing so well on another big cooking channel ahaha
Wow!, I am definitely going to try his Japanese tempura onion rings. You should probably do some Japanese street food like okonomiyaki, obanyaki, yakitori, sando (ebi katsu with shokupan and another with katsu). So many!
I wanna see joshua make a series where he will go back to the food he's made but somehow make it better and since there is a series on his channel called "but better" why not call this one "but the best"
Hi Josh, I just made a funny parody of your But Better series in homage of your incredible work, I hope this will put a smile on your face, keep on your good work, your my favorite TH-camr!
Was going to make burgers and had some Vidalia onions so thought... let's have onion rings instead of potato salad or fries. Found your recipe online (I've been a fan for years!), so I thought if PAPA likes these, then so will I. I made the 'traditional' panko recipe version. OMG!!!!! Sublime! I have never eaten a better onion ring....EVER (not hyperbole). We gobbled them up! I use your 'burger sauce' recipe from your recent 'remake' of In-and-Out's smothered french fries on my burgers (my own grind and recipe... yes grinding your own hamburger is a revelation). The burger sauce is also quite tasty on the onion rings. Thanks for sharing your recipes, wisdom, and wonderful humor.
I'm so glad you made this video. I've been dying to make the Western Bacon Cheeseburger from Carl's Jr. (or Hardee's for those not in Cali) but better, I just wasn't sure how to make papa-approved onion rings.
PAPA I always wondered what is the opposite of "onion"? I guess it could be either of "offioff", "offyouoff", "offion", "onioff", "offyouon" or "onyouoff"
been following you since 5k subscribers, haven't checked in a while and i'm totally mindblown at your current numbers :) totally deserved though i'm so happy you are doing this well
my mom used to make homemade beer battered onion rings..and a little extra. She would take the excess batter that dripped from her fingers into the oil and serve them up too..we would take our bread at bbqs and cover them with those little bits of fried batter for extra crunch.
At the restaurant I work at we make a onion pure, freeze em, toss em in flour, eggs n breadcrumbs then fry em or freeze em. Usually freeze because we make large batches.
Been a subscriber for less than a year & prolly tried more than 20 of your recipes and they NEVER FAIL definitely better! I'd like to see wingstop garlic parmesan recipe in the future
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It's been like 2 years and I still find joy when he opens up the cabinet.
haha I absolutely LOVE joshua's editing style. The way i edit has been inspired by him lol
@@DyslexicMitochondria Nice plug but i actually really liked your editing too. Cool channel man
Its like his natural style and i love to watch it
Him opening it for us to watch him cook is the only freedom we get from the endless solitude of the cabinet void
One of two or three things that brings me joy anymore
Onion rings are a guilty pleasure. After making thousands of them in pubs and restaurants, I can say that beer batter/ tempura and panko are both fantastic and can't go wrong either way.
thank u bestie
Ayy bestie, thx for the advice!
You guys should do a collab.
@@puddingpanda3473 with his hair and my beard... Unstoppable.
dont drink beer mate
That membrane is ALSO the thing that keeps you from biting all the way through the ring making you yank the hot slimy onion out of the breading and ruining your day.
truth
Damn, son. Laying down some hard facts up in here.
THATS why I've always disliked them sh!t
Couldn't have said it any better lol
No one likes a hot slimy M O I ST onion
Some tips on tempura batter, from someone who worked in a Thai restaurant for 3 years:
1) use a half cornstarch, half plain flour mixture instead of just plain flour. Makes the texture lighter and also helps it stick to the onion ring.
2) NEVER use batter straight away. Always let it rest in the fridge, ideally overnight! It becomes so much easier to work with and stops the dreaded stodgy-ness.
3) don't overfill the fryer. This will lower the temperature and the onion rings will become soggy.
4) try other vegetables! Red onion, broccoli, aubergine and my favourites
Thanks! I’m definitely going to try your tip leaving the batter to rest in the fridge overnight
thank you for this!
Joshua, this was the first recipe of yours I made! The traditional onion rings, cause, I had most of the ingredients around the house... I made the sauce too! Everyone in my house loved them! Thanks for inspiring me to branch out with my cooking!
Unrelated but I love ur pfp
“ Papa like panko cause papa like spanko” -Joshua Weismann 2021
😆 🤣 🤣 I laughed so hard there!!
Lol
It’s even funnier in polish - ‘spanko’ means little sleep 😂
I think it’s hilarious how he calls himself papa
3:41
i need someone to make a compilation of joshua saying “ONYO” like that other chef
Jacques Pepin?
@@dandeliontea7 Jean Pierre I think
@@dandeliontea7 noo the other guy
@@dandeliontea7 Jean Peirre!
That's a heavy Onyo
What a coincidence I just watched the newly released onion ring video by You Suck At Cooking lol
Yoww same here bro
Same here hahaha
wanglejanglecopter squad!
me too
Josh is like 'woah gotta do one now!'
Just made the traditional version for dinner tonight and they’re easily the best onion rings I’ve ever had! Removing that inner membrane is a GAME CHANGER
I like that big boi daikon :D
Me early boi
Yes
@NINETAILS CODM lol no u
It turns into goo through a microplain
Ayyyyyyyy
As a French speaker, I can confirm he said the word ''onion'' perfectly.
Everyone in the comments: "onyo". My mind: "oignon"
As an English person I can confirm he said the word "Worcestershire" incorrectly.
Jean Piere would be proud!
@@seanbrown6796 😆
Agreed
I love that You Suck At Cooking posted his video on onion rings yesterday and then Joshua posts his today. It's like it's a tiny culinary hive mind
Kinda sus if you ask me
@@simao6900 Na I think he had this filmed in advance
Cooking TH-camr Cinematic Univers
@@gasmask5872 oh for sure, I don't believe he would film and do this type of edit in a couple hours.
Still pretty sus, wonder if there's a Discord only for TH-cam cookers to share ideas 👀
@@simao6900 ahh danm never even thought of that
“Wow that’s like a six pound oño.” - oño guy
I like how he brought the meme in
A man of culture
The honorable Chef Jean-Pierre
oño
@blv th-cam.com/video/wfDwoJYdwzM/w-d-xo.html
Years ago, I worked next to a fantastic Japanese restaurant. I never knew when I could break for lunch, but their tempura always stayed delicious.
Made the first version tonight along with the sauce: SO good! Thanks for the recipe!
Joshua: *uses any other ways to make things crispier*
Adam Ragusea: I find your lack of faith in panko disturbing
I love em both. They make really quality content and never compromise
Long live the empire!
@@DyslexicMitochondria me too
@@DyslexicMitochondria smooth
@@shrek6 wym smooth
I love that your entire channel is pretty much based around the idea that food can always be better
Adding the stststst sound effect to the blender whiring at the start was a nice touch! Kudos to your editor Josh!
I almost choked on my water at 3:36 when he said ' onion ' and that face lmao
me: "oh an onion ring recipe, maybe something easy for me to try"
josh: "now hold ur horses right der"
I see I'm not the only one who can't not say "onyo" every time I cut onions.
Josh and James. Onyo twinz
I say onya Instead of onyo 🤣
I feel like Josh is going to be the first youtube chef that gets a Michelin star without a restaurant
Haha
Because he made damn onion rings??????
@@AG.Floats and because according to you he has one video and it was just a joke
@@AG.Floats First this ain't your local KFC's shitty onion rings..
Second the guy previously worked in very high level restaurants and has google level knowledge in the kitchen so stfu man.. Go check his other videos before posting comments..
@@LasTCursE69 1st off. KFC aint got onion rings. 2nd off you have to actually have a restaurant to get a Michelin star and he doesn't have one.
Apparently Papa "sucks at cooking, yes he totally sucks"
what a fucking amatuer, he doesn't throw his onion against the wall to make rings.
papa also didn’t try to listen to the onions, kinda sad he didn’t did that
@@Andiama He didnt want to get insultet by the mean onion
Just made the tradition onion rings with the sauce and omg so good! Thx for the recipe !! 😚
why do I always watch Joshua's vids in the middle of the night? XD the cravings are real.
YESSSS WE LOVE IT MAN
Yesss
@@scottpenner5150 yes chain?
@@T.N.L.C yessssssssssss
Haha
I feel like you’ve got a soft spot for Japanese cuisine
He's a fu king weeb. 😂
@@ThatManDre indeed he is 😂
@@ThatManDre a cultured man
I think he used to work in a Japanese restaurant
me, with severe stomach cramps: "uhhh i'm gonna throw up, don't think about food"
also me: *watch joshuwa make cwispy onion wrings*
Felt that HARD
Hope you feel better now.
@@Lucysmom26 thanks! i ate a bowl of ice cream and forgot dairy does not like me
LMAO same
@@isabellacarlo are you alive even?
I seriously love just how real you manage to look in your content, like your pans aren't sparkling clean unless they are literally brand new and being featured, your not coated in makeup and like you don't make a point of having carefully coifed hair in exactly the same style every time you're seen.
You suck at cooking: "So i made onion rings"
Josh: "So you have chosen death"
Hey man. My mom and I love to cook stuff together, and discovering your channel has been a great source of recipes for us.
Keep up the great content, yo! Btw, will ur cookbook be made available for sale in the Philippines?
A local Korean chicken wing place uses rice flour in place of AP flour. You need to try that, it also makes a really nice crispy onion ring that stays crispy
Tempura onion rings are amazing (my favorite), however it takes a lot of time with this technique especially if you’re doing it for crowds... so I keep that for myself and I amaze my crowds with the traditional!!!
Just made these and I’m melting in my seat right now on how good it is THX JOSH
Random + genuine question: what do you do with the frying oil once you’re done with it? Do you store it somehow/reuse? Or do you throw it away? (and if so, how?)
I looked it up because I was curious too, and yes! After its cooled to a safe temperature, make sure you “clean” it, ie, get all the big pieces out, strain it, then contain it. There’s not a really limit to how many times you can reuse it, just keep an eye on it, make sure it’s not cloudy and doesn’t smell funky. Be aware that the more you use it, the more it’ll break down and the less crispy your food will be.
you can drain the pieces and use it a few times. Then you can use it to make soft soap. you need only 3 ingredients and a good recipe to make soap from any kind of oil or fat. This soap wouldn't be safe to use for body and face but it is great for cleaning, doing the dishes etc. alternately you could collect the leftover oil in a can and find a biodiesel company that has public service of collecting frying oil. It then turns into fuel. And please everyone, never, in under no circumstances pour the oil down the drain. I'm an environmental engineer and it is a nightmare to deal with oil in the sewage system.
Can I be honest? I love when Josh has to change containers because he got the wrong size? I do it all the time and it makes me feel better that even professionals sometimes get ahead of themselves.
the *cwispiest* homemade Onion rings
Thwe cwispwiest womewade owonion wings
The cwispiest homemade oño rings
onyon*
ONYON
*O N Y O*
Imagine how many dishes he needs to clean just from making onion rings
And he never mentions how to dispose of all that oil.
@@palaceofwisdom9448 you can either reuse it, or wait till it cools down and then bury it in a hole in the ground in your backyard
@@UnclePhil1112 that taken out of context could be truly and amazingly disturbing lol. Love it.
Thank you
@@maggotst.pierre2361 didn’t even think about that O_o
Hey Josh I've heard that if you throw your onion rings into some boiling water for like 10 seconds then throw it into some ice water those inner skins on the ring come right off, I dont do this but at work I keep the rings in the freezer and that also makes it pretty easy.
One summer my mom got her standard case of Walla Walla sweets and we decided to find the best onion ring batter. we tried multiple recipes, from cookbooks and online, beer, no beer, etc. The best was the old recipe from the 1964 betty crocker cookbook. I gained 12 lbs.
Just made the traditional ones with sauce and am currently eating them like a hobo over the sink while trying not to burn the roof of my mouth. Such a nice snowy day out, another banger Joshua 👍🏾👍🏾
I need him to do a video where he uses all the scraps and everything we would throw out to make a meal!!!
Gonna be a soup. Seriously tho, the kitchen scraps make fantastic broth and soup base!
@@adedow1333 hard agree. I got my family keeping our veggie scraps in a bag in the freezer and once a month or so we make a veggie stock in bulk and freeze it for weekly soups.
Occasionally we roast or grill a whole chicken and we throw the carcass in there too
His name is Josh not Sanji lol.
Joshua - "The traditional way"
The "Traditional way" - Literally better than any onion rings I've ever had!
I love it when you whip out that old pot.
Just made the tempura batter ones and they slap. With a soy sauce, ginger paste, brown sugar and sesame oil. It’s was bussin. Been watching for like 1 year keep up the good work!!!
Babish just did it yesterday lol 😂 hahaha
edit: lol it actually was YSAC im so lost hahahah
Remember what Uncle Roger said "No need to measure, just throw everything in!"
Ok no but like that depends on the cuisine
No
Uncle Roger also said he will ghost and block people who don't support ccp
@@darkdemise8273 ikr, can't believe he still has supporters
@@legaldeer4292 Yeah I'm really annoyed by that. Josh does recepies so we can use the techniques and recreate it, and for that you need measurements. And when I saw rogers reaction I felt like he just searched for Something to roast papa
I'm a very simple man. I see onion rings, I click. I see Joshua, I click. I see both, *P A P A M O D E A C T I V A T E D*
I love your recipes and I absolutely love your sense of humor!!!!! 😁😋👍🏼👍🏼👍🏼👍🏼
It's a good week when ysac and papa post onion ring recipe vids
I’m always late to things. I’m late to school, drs appointments, etc... the couple of things I’m not late for are Joshuas vids and walking in on my parents 😳
Woah lol
That’s awesome
Win some lose some 🤷🏼♂️
😳
It’s almost like the food youtube group makes content at the same time :))
I knew that Josh was going to prefer to tempura ones before he even started making them. That said, I love me some onion rings, and I'm definitely gonna make those at some point.
made the traditional ones today and they came out amazing!! crispiest onion rings ive ever had for sure
Just made the tempura batter! Phenomenal!!!
Love that the b-roll revealed that he immediately splashed tempura batter everywhere while mixing
Adam Ragusea: makes Queso
Joshua a few days later: makes Queso
YSAC: makes onion rings
Joshua a few days later: makes onion rings
I think he's running out of ideas
Nope he is just going with the TH-cam algorithm. Since YSAC onion rings video did pretty well so Joshua is here. But JW did great tho
@@arkodw1685 he used to do just fine with his own shit
@Sarah Nazareth definitely this. It’s usually almost a month before what we see on his Insta story makes it on to TH-cam
@Sarah Nazareth
So it's just a coincidence then.
Pretty sure those instances were both pure coincidental. I think these videos are filmed weeks before they're uploaded so realistically, there's no way Josh would have known.
I'm honestly impressed more than anything at how quickly josh can turn around a video in a day when he sees the same idea doing so well on another big cooking channel ahaha
That You Suck At Cooking reference, though.
you think he’s copying fools? i haven’t noticed any other correlation to come to that conclusion. interesting.
I currently have COVID and therefore no taste but when I get it back... these will be the first to touch my taste buds
Wow!, I am definitely going to try his Japanese tempura onion rings. You should probably do some Japanese street food like okonomiyaki, obanyaki, yakitori, sando (ebi katsu with shokupan and another with katsu). So many!
I'd love to see a video on how to deal with all the oil after you deep fry. Filtering it, storing it, disposing of it, etc.
I let mine cool, strain, put in a mason jar and put in fridge for next use
I wanna see joshua make a series where he will go back to the food he's made but somehow make it better
and since there is a series on his channel called "but better"
why not call this one "but the best"
Hahaha good idea
butt bestests~!
Very good idea.
yep
yup
Papa like Panko cuz Papa like Spanko😂
Good one!
That pot is well loved!
Uplifting again Josh as ever, ❤️ from Ireland
Do sweet potato fries next, everytime I try to use your regular fries recipe they completely fall apart from sogginess
From a francophone, your on point french accent is dayum satisfying 🥴
Oh yeah !
Hi Josh, I just made a funny parody of your But Better series in homage of your incredible work, I hope this will put a smile on your face, keep on your good work, your my favorite TH-camr!
I saw that its hilarious!!
I just tried this recipe. The first one with panko and omg it was delicious!!
Was going to make burgers and had some Vidalia onions so thought... let's have onion rings instead of potato salad or fries. Found your recipe online (I've been a fan for years!), so I thought if PAPA likes these, then so will I. I made the 'traditional' panko recipe version. OMG!!!!! Sublime! I have never eaten a better onion ring....EVER (not hyperbole). We gobbled them up! I use your 'burger sauce' recipe from your recent 'remake' of In-and-Out's smothered french fries on my burgers (my own grind and recipe... yes grinding your own hamburger is a revelation). The burger sauce is also quite tasty on the onion rings. Thanks for sharing your recipes, wisdom, and wonderful humor.
YSAC and Weissman both uploading onion rings on the same day. A surprise to be sure, but a pleasant one.
@@keras_ I think it depends on time zone but sure YSAC was earlier.
josh can you try making a Nigerian dish called “jollof rice”
I'm adding my African vote to this - Jollof rice please Josh!
everytime I start watching one video I end up watching like 5 and constantly telling myself, "ok last one" I need Papa rehab
I just love your comedy, tbh. The recipe could be literally anything, I just like the good good laughs.
I'm so glad you made this video. I've been dying to make the Western Bacon Cheeseburger from Carl's Jr. (or Hardee's for those not in Cali) but better, I just wasn't sure how to make papa-approved onion rings.
PAPA I always wondered what is the opposite of "onion"?
I guess it could be either of "offioff", "offyouoff", "offion", "onioff", "offyouon" or "onyouoff"
offyouoff is the correct
Who just sits back and thinks of things like this? 😂😂😂
@@sausthabbirsinghtuladhar1729 offioff is a good challenger too!
@@BewareTheLilyOfTheValley Welp.... me... :( 😂
papa like cwispy *O N Y O*
I’m actually watching these while I eat my breakfast each morning. I could eat cereal and I pretend I’m eating ur tasty food
been following you since 5k subscribers, haven't checked in a while and i'm totally mindblown at your current numbers :) totally deserved though i'm so happy you are doing this well
The way you said "B-roll" is just amazing 🔥 I felt it. Papa nailed it.
Finally, someone who knows how to pronounce onyo correctly.
Also anyone else salty that you’ve been watching Josho since wayyyYy before there was hype and now ur like 🥺
YSAC also did onion rings in the latest video. Great coincidence!
He also made queso after Ragusea did. I think he's just out of ideas so he does what other channels are doing
Great video as always sir! And the b-roll was bussin today respect
You make it look so easy
Onyo, that's the way I wanna live my life.
Just O N Y O
“Papa like panko cause papa like spanko”
I'm enjoying the "but cwispier" series so far.
You’re not a subscriber. What is wrong with you?
@@Spacemuffin147 I don't know what you're on about.
my mom used to make homemade beer battered onion rings..and a little extra. She would take the excess batter that dripped from her fingers into the oil and serve them up too..we would take our bread at bbqs and cover them with those little bits of fried batter for extra crunch.
Going to try both. Josh you always bring joy to my food loving life.
Papa revealing the dark arts of Uchiko onion rings
This is the 2nd time i've noticed Josh has done a video on the same food that "You Suck At Cooking" did on close to the same day.
God. I said your fathers name in vain. Haha jesus imagine that
Sat here casual watching a cooking video then suddenly shouting "Let it rip!" As he spins the onions in to the oil
been craving onion rings this whole week, video rlly came in clutch
At the restaurant I work at we make a onion pure, freeze em, toss em in flour, eggs n breadcrumbs then fry em or freeze em. Usually freeze because we make large batches.
I'm both amused and scared of the way you handled your diakon, kid.
3:40 right before he made that joke, you can see him looking at the gun being pointed at him
Me after him saying to peel every slice: "Got it, onion flavored dough it is."
Been a subscriber for less than a year & prolly tried more than 20 of your recipes and they NEVER FAIL definitely better! I'd like to see wingstop garlic parmesan recipe in the future
Not going to lie I was legit looking on your page yesterday for a recipe for onion rings thank you🙏