水牛城雞翼 / 重溫蛋撻

4月29：蒜蓉焗鷄柳 / 軟身曲奇餅 所有直播重溫： https://www.youtube.com/playlist?list=PLONn2Tn1mlRGCmusbVSxUJ6B0ZTLhL4Ev Whatsapp: 1 581 700 8108 水牛城雞翼： 雞翼分件（中翼和鎚）16件左右，粟粉或麵粉1杯， 汁：蒜蓉1湯匙，牛油4湯匙，酸味辣椒醬3湯匙，1湯匙檸檬汁，1茶匙紅椒粉 醃料：雞粉1茶匙，鹽1茶匙，糖1茶匙，紅椒粉( paprika), 1茶匙, 非別要，水1茶匙 蛋撻 （5隻） 焗爐焗10－15分鐘，攝氏190度 1 隻雞蛋（約55－60克），35g 砂糖，80ml 水，25ml 花奶 Buffalo Chicken Wings: About 16 pieces of chicken wings (middle wing and drumsticks), 1 cup of corn starch or flour Sauce: 1 tablespoons garlic, 4 tablespoons butter, 3 tablespoons sour chili sauce, 1 tablespoon lemon juice, 1 teaspoon paprika Marinade: 1 teaspoon of chicken powder, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tsp paprika （optional), 1 teaspoon of water Egg Tart (5 pcs) Oven for 10-15 minutes, 190 degrees Celsius 1 egg (about 55-60g), 35g sugar, 80ml water, 25ml evaporated milk #水牛城雞翼 #港式蛋撻 #直播