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Chef J Michael Melton
A tray with juicy Impossible Chicken Nuggets Made From Plants, coated in Buffalo Sauce, with ranch dressing for dipping and celery and carrot sticks.
  • 4份量
  • 超級簡單
  • 8食材
  • 10 分鐘準備時間
  • 20 分鐘烹調時間
  • 30 總時間總時間

Originally invented in a bar in Buffalo, NY back in the 1960s (no, it's not named after bison), Buffalo chicken wings are an American classic—now made with crispy, tender Impossible Chicken Nuggets Made From Plants. These craveable buffalo-sauced nuggets are the perfect recipe for some happy stomachs and messy fingers (what's food without a little mess?).

Baked to crispy golden perfection and then smothered with that distinctively tangy, spicy flavor of buffalo sauce and served hot alongside celery, carrots, and ranch, this recipe will hit the spot. We recommend your favorite store-bought prepared Buffalo sauce, but you can also easily make your own!

Break out these party favorites at your next family get-together, game day party, or keep the buttery, spicy goodness to yourself. This is an easy, tasty dish that your crew will love, so serve these to adults and kids alike!

*This recipe has been adapted from a restaurant recipe. The product pictured is of our restaurant product.

8 食材


  • 1 包 Impossible™ 植脆雞
  • 三支西芹梗
  • 三條甘筍(大)
  • 1 杯 辣醬
  • 3/4 杯 無鹽牛油
  • 2 湯匙 白醋
  • 1/2 茶匙 喼汁或豉油
  • 1/4 杯 田園沙律醬
4 步驟
  1. 處理蔬菜

    洗淨西芹及甘筍,並將甘筍去皮。切成大約 1/2 吋方形乘 4 吋長條。

  2. 焗植脆雞

    預熱焗爐至攝氏 190 度。 將急凍植脆雞放置在烤盤上。焗 11 至 13 分鐘或焗至金黃色。 使用氣炸鍋烹調 Impossible 植脆雞,效果同樣出色! 在氣炸鍋的籃子內放置一層植脆雞,並以攝氏 220 度烹調 8 至 10 分鐘。

  3. 製造滋味多汁的效果

    在焗植脆雞的同時,製作水牛醬。 將辣醬、牛油、白醋、喼汁(或以豉油作為植物性代替品)加入煮鍋內。 在中火上攪拌,再以慢火煮醬汁。煮 5 至 8 分鐘,間中攪拌,直到醬汁輕微減少。離火。 你亦可使用一瓶你所喜愛、現成的 12 安士水牛醬。在鍋內加熱醬汁,然後與植物雞塊混合起來。

  4. 為植脆雞增添水牛醬的味道



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