[其他飲食] 懶人飯局 – 焗雞翼 (蜜汁蒜香篇) 恒河沙數

Yui

嚴格來講,這個送吾算懶,因為要須時醃同焗. 還好制作過程簡單,只要你有時間(同肯做),就有好野食.

雞翼整法之多如恒河沙數(真係有甘多??) 但要數既好味,又香口,吾油膩,更能確保家中一定會有所有材料既整法,首選蜜汁蒜香焗雞翼!



斬件雞翼/雞中翼一pack,洗乾淨,吸乾水.



要求高(或奇特)既我會切左雞翼皮邊個一角多餘脂肪(如圖)

Yui

用你家中廚房一定有既生抽,老抽,酒,麻油,鹽,糖,胡椒粉,生粉,重有蒜頭來調味.
所有調味料酌量,調好後放雪櫃最少醃3個鍾,最好醃過夜.
醃雞翼中… (點解要分開兩個盤啊?      哦.因為d大盤用洒囉)



醃左幾個鍾頭後...
預熱焗爐200C,用賜紙舖好焗盤,再放個架係上面’long’住d雞翼.
焗爐夠熱就可以恭送拒地入去,然後開始慢長既等待…

Yui

調定蜜糖水備用



30分鐘後…
雞翼七八成熟時,掃一遍蜜糖水係面,焗8-10分鐘.



然後反轉掃後面,再焗5分鐘.

Yui

最後再反轉再掃一遍前面再焗5分鐘. (暈未?)

制成品出爐…唉呀,今次失手添,d槌仔’火農’左少少.



吾緊要,依然皮脆肉滑,骨嫩多汁.我重留左兩隻第日用來送麵.
這是懶人午餐之最.

ACooperFan

haha...still looks good to me...thanks for sharing!  i am such a  懶人

kayllis

i tried making honey chicken wings too~~~
but i can never make them like the ones from HK KFC..

Lil'B

good idea, thx for sharing

Littleprince

又學到野﹐錫晒你呀

chickenwingprin

Thanks for sharing! Chicken wings are very versatile. Too bad they're fatty otherwise I'll be eating everyday. Usually I bake them at ~350 - 400F for ~12mins on one side, flip, then another 10-12 minutes on the other side. Oh, put the presentation side on the tray in the 1st round of baking.

chickenwingprin

Oh, forget to mention that for previously refrigerated chicken, I was taught the cook in the family - my Dad - to marinate with minced ginger (technically, the ginger juice) in order to get rid of the frozen smell. Give it a try. I like to add lots of Chinese cooking wine too.