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Sunday, January 27, 2013

Sayap Ayam Pedas Saus Sriracha (Sriracha Hot Chicken Wings)


In Indonesian & English
Bahan
-  1¼ kg Sayap ayam, 2 sm Bak.pwd       -  100 ml Saus Sriracha Thailand, 2½ sm Madu
-  2 st Garam, 1½ st Ketumbar bbk        -  1 st Cuka beras, ½ st Bawang putih bbk
-  3 sm Air jrk nipis, 1½ sm Saus soya   -  60 gr Mentega
Cara membuat
-   Lumuri sayap ayam dng 2 sm air nipis, diamkan 20 mnt. Keringkan ayam dng kertas penyerap cairan. Taburi & aduk rata dng bak.pwd, garam & 1 st ketumbar bbk. Mskkan ayam ke kulkas tanpa ditutup selama 2 jam.
-   Saus: Lelehkan mentega dng api kecil. Mskkan saus sriracha, madu, saus soya, ½ st ketumbar bbk, baw.pth bbk, 1 sm air lemon & cuka, aduk2 hingga mendidih. Angkat & sisihkan.
-   Pilihan cara memanggang:
* Dng panggangan menggunakan arang: Panaskan arang di alat panggangan besar bertutup. Posisikan arang di salah satu sisinya saja. Setlh arang siap/berwarna abu2, ltkkan rak kawat utk memanggangnya. Tutup panggangan & panaskan selama 5 mnt (sampai panas sedang-tinggi). Minyaki permukaan rak kawat kmd ltkkan sayap di atas rak tsb pd bagian yg tdk ada arangnya (jangan langsung di atas arang). Tutup panggangan & panggang sampai kulit ayam kecoklatan & crispy (± 30-40 mnt). Ulasi seluruh permukaan ayam dng saus, tutup & panggang lagi selama ± 5-10 mnt (sampai saus menyerap & mengering).
* Dng alat panggang gas/listrik: panggang di suhu ± 190° C. Selanjutnya lihat cara di atas.
* Dng oven: Ltkkan rak oven di posisi paling bwh. Taruh baking sheet/loyang di bwh rak oven utk menampung cairan yg menetes sewkt memanggang. Pnskan oven 225° C dng api atas. Ulas ayam tipis2 dng saus. Panggang ayam ± 30 mnt (sampai kecoklatan). Ulasi ayam menyeluruh dng saus. Balik posisi ayam, panggang dng suhu 250° C sampai saus menyerap & mengering. Angkat ayam, sisihkan. Campur sisa cairan yg menetes dng sisa saus & masak sebentar.
-   Ltkkan ayam di wadah bsr, tuangi sisa saus kmd aduk rata. Ltkkan di piring saji & sajikan segera.
Ingredients
-  1¼ kg Chicken wings, 2 tbsp Bak.pwd  -  100 ml Thai Sriracha sauce, 2½ tbsp Honey
-  2 tsp Salt, 1½ tsp ground Coriander    -  1 tsp Rice vinegar, ½ tsp granulated Garlic
-  3 tbsp Lime juice, 1½ tbsp Soy sauce  -  60 gr Butter
Directions
-   Rub the chicken wings with 2 tbsp of lime juice; let it stand for 20 mins. Pat the chicken dry with paper towels; then sprinkle with bak.pwd, salt & 1 tsp of coriander. Tossing to coat evenly; refrigerate uncovered for 2 hours.
-   Sauce: Melt butter over low heat. Whisk in sriracha sauce, honey, soy sauce, ½ tsp of coriander, garlic, 1 tbsp of lime juice & vinegar until bubbly. Remove from the heat; set aside.
-   Grilling method choices:
* Heat the coals in a pile to one side of the grill/charcoal grate. After the coals have turned gray, set cooking grate in place. Cover & allow preheating for 5 mins (medium high heat). Oil the grilling grate. Place the chicken wings over the cool side of the grill (not over the coals); cover & cook until skins are crisp & browned (± 30-40 mins). Brush wings all over with the sauce, cover & continue to grill for ± 5-10 mins (until the sauce bakes in).
* On a gas grill, go for a temperature around 190° C. See above for the next procedure.
* Place the oven rack in the bottom side. Put a baking sheet below the rack to accommodate the drippings from roasting procedure. Over upper flame, heat the oven to 225° C. Brush the wings lightly with the sauce. Roast the wings for ± 30 mins (until golden brown). Brush the wings all over with the sauce. Turn the chicken over & grill again at 250° C until the sauce bakes in. Remove from the oven. Heat the remaining sauce; stir in the drippings from roasting & cook until bubbly.
-   Place the chicken wings into a large container; pour remaining sauce over the wings & toss to coat evenly. Transfer the chicken wings to a platter & serve immediately.
Thanks to Nick Veinot for sharing me the recipe. Adapted from Joshua Bousel recipe, with some personal modification (http://www.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html)

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