Through these innovative wing seasonings, your game day feast becomes active.
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With the corner of the super bowl, family chefs are everywhere, and they focus on the delicious game daily fare. After all, this is one of the best benefits to watching large games at home-Creating MVP is worth mentioning that the grub Grub scattered can be as you like.
Of course, this means that the menu may be on the menu. Moreover, although you can insist on those traditional tastes, especially butter, spicy buffalo sauce, why not delete the page from the most successful NFL team’s offensive script and play creativity?
For those who want to make classic preparations, the following techniques and recipes of Georgian Ritz -Calton Lake Okuni Resort and the Romonxi Rural Club in northern Dallas are injected into the classic spicy spicy in northern Dallas into the northern Dallas. wing. We dare say that these wings are people who change the rules of the game.
Truffle Bafaro
The salty taste of white and black truffles may not be the first thing you think you think you think it is matched with the classic Bafafar wing, but you will be surprised by the effectiveness and success of this combination. The chef Justine Alexander said: “The flavor is very good. As she described, their flavor combination is the same part of” comfort and exquisite “.
When making sauce (the recipe below), it is important to wait until the mixture is cooled to mix it in truffle oil. Chef Alexander said, “This is the most important step.” “It can ensure that you can taste the taste of truffle once you apply the wings of sauce.”
As for the wings, when you season, do not skip salt and pepper on salt and pepper, and make sure that you can cook them in a way to make the skin truly crispy. She said: “Fresh seasonings and crispy wings are your friends.” “They make everything different, especially related to this sauce.”
GABY’s in the truffle of the lake
Provided by the chef Justine Alexander
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Sean Tolson
raw material:
2.25 cup sriracha sauce
2 cup of tomato sauce
2.33 cup of brown sugar
1.33 cup of loose oil
Half yellow onion, chopped
6 pepper in Mexican, roast
0.25 cup of Woolstian sauce
Salt as needed
Prepare:
In the 480 degrees Celsius, we can bake Mexican pepper for 15 minutes, and then take it out and cool.
In a large wok, sweat to the onion, add brown sugar and salt, and cook until the sugar melts.
Take out the pot from the fire and cool.
Once the onion and Mexican pepper are cooled, mix all the ingredients (except truffle oil) in the mixer or food processor, and then stir until smooth.
Transfer the sauce to a large bowl. When cool, mix it in truffle oil. Then transfer to the seal tank and store in the refrigerator.
Dear hot buffalo
At present, chef Alexander’s truffle creation is a distortion of a buffalo wings on the menu, but she also experiences a kind of hot honey change that depends on the honey purchased locally and injected the Scotch Bonnet) and Hahaluo Peppers. When she talked about the wing sauce generated by this, she said: “This is a different heat.” “This is very sweet, the end at the end is slow.”
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Sean Tolson
The basis of the seasoning is Frank’s red bison sauce-just make sure you use buffalo sauce, not Frank’s primitive chili sauce. Although, if you are looking for more calories, Alexander said that you can increase the content of Frank’s buffalo sauce or add a small amount of peppers. “This will increase different heat.”
In the end, the chef at the resort said that you should seek “sweet and hot balance, and slightly spicy.” The same important is that you finally use how much sauce you finally apply on your wings. In short, you want them to drip. She said, “The more sauce.”
GABY’s in the honey hot buffalo sauce in the lake
Provided by the chef Justine Alexander
raw material:
3 cups of hot honey (Saganaby Company, recommended)
4 cup of Frank’s Red Bull sauce
2 tablespoons. chili
Prepare:
In a large bowl, mix all ingredients and mix until it is fused.
Transfer to the sealed container and store in the refrigerator.
Harissa Buffalo
You may think that the golf club set in the Metroplex area of Guxingzhou will adventure into the Tex-MEX territory or classic Texas barbecue flavor to reverse on Buffalo Wings. However, Stephen Rego, a chef at the Romonai Rural Club, conducted a greater cooking journey. He looked at the Mediterranean and created a charming point of view, using the bold and vibrant flavor of Harissa from North Africa.
He said: “I like to bring unique twists and turns to guests,” he said. “Incorporating Harissa into buffalo sauce seems to be the perfect way to improve the classic. Classic sauce, especially, ReGo pointed out the richness of Harissa. He believes that “increased depth and make you usually the type of heat related to the classic Bafafaro sauce.”
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Sean Tolson
Although his sauce recipe does not use the element of fat as the classic Bafafar sauce uses butter, he explained that the combination of oil in Harissa and chili sauce will produce smooth and condensed consistency, especially once these are these. Emulsifying food processing machines in mixer or blender. He said: “The sauce can still stick to the wings like Bafafaro sauce.”
In another interesting turning point, chef, ReGo, likes to sprinkle “all spices” on the wings, once they are sprinkled with wings. He said: “The texture plays an important role in producing a satisfactory bite, which has increased a pleasant tightening.”
