水牛城雞翼 Buffalo Chicken Wings – 吃完一口立即有衝動想吃多一口

Posted on Sep 17, 2014

Tags: #chicken-wing#雞翼#美國菜

水牛城雞翼 Buffalo Chicken Wings – 吃完一口立即有衝動想吃多一口

我在美國 Ohio 第一次吃 水牛城雞翼 (Buffalo Chicken Wings),覺得味道很香辣,帶少少甜及酸,即使辣得要命也很想吃多一口。未吃過的朋友一定要試,必定令你對美國菜改觀!吃一口香辣雞翼,喝一口冰凍的啤酒,簡直是人生一大樂事

[笑話:第一次聽到這個菜名,Buffalo = 水牛,Chicken Wings=雞翼,難道是牛煮雞?好像有點合不來嘛….]

回到香港,到數間美式餐廳試了水牛城雞翼,但味道、口感始終不及 Ohio 的。因此決定去找食譜研究,自己做!水牛城雞翼是美國著名的菜式,所以食譜算是不太難找。不過,依著食譜的份量及方法煮一次,醬汁味道不夠濃、不夠吸引,沒有吃完一隻便立即想吃另一隻雞翼的衝動。分析過材料及步驟後,最大的問題是雞翼外皮的醬汁太少,只有薄薄的,而且不是 sticky 。改良的做法是把醃料量加碼,目的是令味道更濃,運用剩餘的醃料做成外皮的醬汁。這做法很成功,香辣度十足,醬汁量充足,雞翼各個位置都能夠沾上,吃得很過癮。這次算是貼近我在美國吃過的,特意和大家分享水牛城雞翼食譜!

水牛城雞翼

材料

步驟

  1. 如同我平日處理雪藏雞的做法:加入少量雞粉去雪味,然後加入鹽及黑胡椒粉,醃10分鐘左右。
  2. 準備醃料:在大碗內加入蒜蓉、白酒醋、甜辣椒粉、喼汁、美國辣椒仔汁、蜜糖。拌勻,加入少許鹽及黑胡椒粉。
  3. 將已醃的雞翼加入裝有大量醃料的大碗中,拌勻。確保雞翼都有醃料,用保鮮紙封好放入雪櫃數小時,最佳的做法是放隔晚。
  4. 預熱焗爐至 180C。在烤盤上放上牛油紙,拿出醃得紅紅的雞翼,隔起醃料,盡量把醃料儲回大碗中,把雞翼放上牛油紙上,雞翼皮向下。** 醃料留起來備用。**
  5. 把烤盤放入焗爐,以 180C 焗 10分鐘,均勻地加熱雞翼,令它們熟透。
  6. 把雞翼反轉,雞翼皮向上,以 200C 烤 5分鐘,高溫能令雞翼皮香脆可口。
  7. 5分鐘後,盛起雞翼,棄掉充滿雞油的牛油紙,在烤盤上放上另一張牛油紙,避免雞油停留在盤上,影響整體效果。重新把烤好的雞翼放上牛油紙上,把它們排列得比較緊密,並淋上1-2茶匙醃料,令各雞翼沾上醃料,多烤 5-7分鐘。醃料在焗爐內加熱,水份被蒸發了,有 sticky 的效果,令雞翼外表充滿醬汁,香濃味美。
  8. 把剩餘的醃料放回小鑊中,中火加熱。為了醬汁更 sticky,等到醃料只有1-2茶匙時加入少量蜜糖。如發覺辣度不足可加入少許辣椒仔汁。
  9. 雞翼烤完後,把雞翼倒入剛煮好的醬汁中,令雞翼四周都沾上更多醬汁
  10. 把雞翼和醬汁一起倒入碗中。謹記要把所有醬汁倒出來,水牛城雞翼的靈魂就在醬汁之中!

Buffalo Chicken Wings

serve: 2

Ingredients

Instructions

  1. Add some salt, pepper to the chicken wings
  2. Prepare marinade: Add garlic, white wine vinegar, paprika, worcestershire sauce, pepper sauce, honey to a big bowl. Mix well.
  3. Put the chicken wings into marinade. Put them in fridge for several hours, ideally overnight.
  4. Pre-heat the oven to 180C. Put a piece of baking paper on the baking dish or tray. Put the chicken wings on top (skin sides face downward). Keep the remaining marinade. Bake for 10 mins.
  5. Turn the chicken wings (skin sides face upward). Bake 200C for 5 mins.
  6. After 5 mins, take out the wings and throw away the baking paper. It is used to remove the chicken oil. The oil may affect the quality of the sauce. Use a new piece of baking paper. Put the chicken wings back to the tray. The wings should be placed tighter. Add 1-2 teaspoons of marinade on top of wings. Reduce the marinade going down to the baking paper. Bake for 5-7 mins until the marinade reduces and becomes sticky.
  7. Make the coating: Heat the remaining marinade using a pan. Reduce it to 1-2 teaspoons. It becomes a spicy sauce. If the sauce is not sticky enough, add some honey to stir it. Taste the sauce. Final chance to modify the taste of the sauce.
  8. Put the baked chicken wings into the pan with the sauce. Roll the wings so that the sauce coats on them.
  9. Pour the sauce and chicken wings from the pan. Don't waste any sauce. It is the spirit of this dish.

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