经典水牛鸡翅

Name: 经典水牛鸡翅
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 3 lb 鸡翅分成翅尖和鼓棒，去除翅尖; 1 tbsp 泡打粉; 1 tsp 细海盐; 0.5 tsp 黑胡椒新磨; 0.5 tsp 大蒜粉; 0.5 cup Frank's RedHot Original酱; 4 tbsp 无盐黄油冷的，切成块; 1 tsp 白醋; 0.5 tsp 伍斯特酱; 0.25 tsp 大蒜粉; 4 stalks 芹菜切成条; 1 cup 蓝芝士酱; 牧场酱

开胃菜1小时10分钟4 份简单

关于此食谱

香脆、多汁、回味无穷——这些是你会反复制作的水牛鸡翅。秘诀是双重干燥静置，从鸡皮中提取水分以获得最大的酥脆度，以及简单的Frank's RedHot黄油酱，可以提供标志性的辛辣口感。不需要油炸锅——烤箱可以完成繁重的工作，还可以选择使用烧烤功能以增加额外的脆度。配芹菜杆和蓝芝士酱或牧场酱。

步骤说明

1
Pat the chicken wings completely dry with paper towels — the drier, the better. Moisture is the enemy of crispy skin.
2
In a large mixing bowl, whisk together the baking powder, kosher salt, black pepper, and garlic powder. Add the chicken wings and toss until every piece is evenly coated.
3
Place a wire rack on a rimmed baking sheet. Arrange the chicken wings in a single layer on the rack, skin-side up, making sure they are not touching. For best results, refrigerate uncovered for at least 1 hour (or up to overnight) to dry out the skin further.
4
Preheat your oven to ![425°F]. Bake the chicken wings on the middle rack for 25 minutes.
5
Flip the chicken wings using tongs and bake for another 20–25 minutes, until the skin is deep golden brown and visibly crispy. The internal temperature should reach %[165°F].
6
Optional but recommended: Switch the oven to ^[broil on high]. Broiler the chicken wings for 3–5 minutes, watching closely, until the skin blisters and crisps up even further.
7
While the chicken wings finish baking, make the sauce. In a small saucepan over ^[medium-low heat], warm the frank's RedHot original sauce, Worcestershire sauce, and garlic powder until just steaming — do not boil.
8
Remove the saucepan from heat. Add the butter pieces one at a time, whisking constantly with a whisk until each piece is fully melted and emulsified into the sauce. Add the white vinegar if using and stir to combine. Taste and adjust kosher salt if needed.
9
Transfer the hot chicken wings to a large mixing bowl. Pour the Buffalo sauce over them and toss well to coat every piece generously.
10
Pile the chicken wings on a platter and serve immediately with celery sticks and a bowl of blue cheese dressing / ranch dressing on the side.

经典水牛鸡翅

开胃菜1小时10分钟4 份简单

关于此食谱

步骤说明

1
Pat the chicken wings completely dry with paper towels — the drier, the better. Moisture is the enemy of crispy skin.
2
In a large mixing bowl, whisk together the baking powder, kosher salt, black pepper, and garlic powder. Add the chicken wings and toss until every piece is evenly coated.
3
Place a wire rack on a rimmed baking sheet. Arrange the chicken wings in a single layer on the rack, skin-side up, making sure they are not touching. For best results, refrigerate uncovered for at least 1 hour (or up to overnight) to dry out the skin further.
4
Preheat your oven to ![425°F]. Bake the chicken wings on the middle rack for 25 minutes.
5
Flip the chicken wings using tongs and bake for another 20–25 minutes, until the skin is deep golden brown and visibly crispy. The internal temperature should reach %[165°F].
6
Optional but recommended: Switch the oven to ^[broil on high]. Broiler the chicken wings for 3–5 minutes, watching closely, until the skin blisters and crisps up even further.
7
While the chicken wings finish baking, make the sauce. In a small saucepan over ^[medium-low heat], warm the frank's RedHot original sauce, Worcestershire sauce, and garlic powder until just steaming — do not boil.
8
Remove the saucepan from heat. Add the butter pieces one at a time, whisking constantly with a whisk until each piece is fully melted and emulsified into the sauce. Add the white vinegar if using and stir to combine. Taste and adjust kosher salt if needed.
9
Transfer the hot chicken wings to a large mixing bowl. Pour the Buffalo sauce over them and toss well to coat every piece generously.
10
Pile the chicken wings on a platter and serve immediately with celery sticks and a bowl of blue cheese dressing / ranch dressing on the side.