慢炖锅墨西哥麻辣鸡翅

慢炖锅墨西哥麻辣鸡翅

Ingredients

  • 5至6磅(2270至2720克)鸡翅,去毛
  • 1杯(237毫升)调味番茄酱
  • 1杯(237毫升)深色玉米糖浆
  • 1杯(237毫升)红糖
  • 1/2杯(118毫升)酱油
  • 1汤匙(15毫升)干芥末
  • 2个新鲜带籽墨西哥辣椒,剁碎
  • 1/2杯(118毫升)切碎的洋葱
  • 2个大蒜瓣,剁碎

Directions

  1. 把鸡翅修整干净,从关节处切成3块。丢掉鸡翅翼尖,保留2块有肉的部分。
  2. 煎制焦黄(可选):将鸡翅放进一个铺有大金属箔纸的烤盘上。使用高温烧烤,直到鸡翅变成焦黄色,翻到另一边,接着烤10-12分钟。  
  3. 将鸡翅放进慢炖锅。
  4. 将调味番茄酱、玉米糖浆、红糖、酱油和干芥末一起放入煮锅,放在炉火上加热直到煮沸。 
  5. 关火,向锅内加入墨西哥辣椒、洋葱和大蒜。混合搅拌。
  6. 将锅内调料淋如慢炖锅内胆中的鸡翅上,搅拌直到所有鸡翅都沾满调料,入味。
  7. 以高档慢炖2-3小时,或以低档慢炖4-5小时。慢炖过程中,再向鸡翅上浇一次调料入味。
  8. 蘸调味酱一起食用。根据口味,可用切碎的青葱装饰。

份量:10-12

RECIPE TAGS

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