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。

好久沒晒單啦，希望還有動力繼續努力💪！咪咻

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