Directions Preheat oven to 400° and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and broil—watching carefully!—until sauce caramelizes, 3 minutes. Serve with ranch dressing and vegetables.
更有趣的是,居然还有人说,薯片鸡翅是用吃不完的薯片做的。可我看来,说这话的人一定不是吃货,因为薯片永远都不存在吃剩了的问题。
所以明确告诉大家,想做薯片鸡翅,第一步要囤好一包大波浪薯片,因为这款薯片相对比较厚,入烤箱不易烤焦,且首选碳烤五花肉味的,口感最佳。
第二步,在制作过程中一定要顶住诱惑,切忌偷吃。腌制烘烤并不难,关键在于如何将薯片牢牢粘附在鸡翅上,这将决定着它能否顺利出炉的重要因素。
薯 片 鸡 翅
薯片(碳烤五花肉味)1袋/鸡翅6只
鸡蛋1个/面粉/盐少许/黑胡椒粉/蒜蓉
辣椒粉/罗勒碎(可加)
1.鸡翅泡去血水,两面均划两刀(使腌制更易入味),用厨房纸吸干水分,备用。
2.处理好的鸡翅加入少许盐、适量黑胡椒粉和蒜蓉,腌制30分钟左右。
3.在薯片袋上扎几个小孔,用手按压排气,再用擀面杖碾碎,备用。
4.将腌制好的鸡翅均匀裹上面粉后,再蘸满蛋液,最后滚上薯片碎,用手轻轻按压,让它粘牢一点。
5.烤箱调至上下烤+热风功能,预热至180度,将薯片鸡翅放入烤约15分钟(有必要时盖一张锡纸,防止表面焦糊)。
6.烤制完成后取出,可撒上少许辣椒粉和罗勒碎。
看似简单,可实际操作后就会知道,薯片碎颗粒粗,比起面粉和面包糠都不易粘住,这一步需要多点耐心。
吃了这么多年的炸鸡配啤酒,不如尝一尝一口薯片,一口烤翅的“快落”味道吧!