经典水牛鸡翅
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.
