水牛

有無試過Dan Ryan's 既水牛雞翼？

我好鍾意

但一直覺得d味好熟又醒唔起

到我醒起時，就去搵有無食譜

然後…bingo

就係...tabasco 辣椒仔

跟住就買雞翼試整啦啦啦啦啦

我見到有個食譜呢…係用鹽、黑胡椒、醋同Tabasco去醃

然後就放焗爐去焗

焗既途中就掃多層醬上面

我未食，唔知係咪似，但係我無藍芝士醬啊！

唔知味道與水牛雞翼相近程度，但雞翼就牛龜咁大囉

以下係大份量醃法，可以因應自己所需份量自行加減

• 4 to 5 pounds chicken wings


• Freshly ground black pepper


• Salt (if desired)


• 4 cups vegetable oil (我無加)


• 4 Tablespoons butter or margarine (1/2 stick)


• 5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce


• 1 Tablespoon white wine vinegar

Preparation:

Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.

Place the chicken on a warm serving platter, pour the sauce on top, and serve.

Yield: 8 to 10 servings

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