下午小食之~奧爾良雞翼付新啤介紹
開年必吃比翼雙飛,用了之前囤下的最後一包奧爾良醃料。色澤味道都是非常滿意的,當然還有加了自己的私房醬料才有這樣的效果喔。
-兩磅多的雞中翼配一包的調味粉,加一點點smoke parprika增加香味,一點點生抽調味。這個調味粉本身比較甜,帶點微辣,覺得鹹味就少了點所以加點生抽提味。放進ziplock袋子進冰箱醃製一晚。
-烤爐預熱到400F,烤盤上面鋪油紙再架上烤架,排好雞翼設定15分鐘。
-刷上蜂蜜再烤7-8分鐘見到皮開始焦黃就可以出爐啦。
烤好的雞翼應該是這樣的顏色最好。
-油紙可以接住多餘的油脂,還有蜂蜜滴下來會焦,這樣就不用辛苦的洗烤盤啦。
-雞翼架起來烤的比較脆,也多汁,雞翼不會軟軟的。
香噴噴的烤雞翼特別適合配啤酒🍻一盤很快就會被消滅掉。遺憾的是最後一包粉也用完了,下次就要自己準備香料來醃雞翼了。
推薦兩款新迷上的開架啤酒。Budweiser跟Jim Beam合作的新啤,是將Bud放進Jim Beam製造威士忌的木桶裡發酵取味。不同於一般的Bud的味道,琥珀色,帶有果仁味跟焦糖香,屬於American Copper Lager。喜歡口味重點的可以試試看Mississippi Mud,一款以Pilsner加Porter合成的black & tan,沒有一般IPA那麼重的苦味,淡淡的巧克力加咖啡的味道,帶小甜,比較容易入口,紐約出品。這兩款都是我覺得特別適合搭配重味道的雞翼,漢堡類的。
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吃货的日常
February 2, 2019
It's very nice to bake, learn it
烤的很好看啊 学起来 赞