昨晚post story分享一人小鍋米線餐，好多人問食譜，插隊快手寫先🫶🏻最近好忙，要自己做所有家務sosad🥲先post個易寫的雞翼食譜🤣
今次改良了調味比例，我覺得有譚仔9成相似🥹先焗背面，然後將醃料搽上雞皮是重點！可以令黑芝麻黏住雞皮，而且有薄薄一層醃料在表面，口感更像餐廳🥰最喜歡雞翼可以前一晚醃定，第二日放入焗爐就完成❤️🔥好適合放工煮呀！
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🖤️土匪雞翼📝食譜
烹調時間⏱20分鐘
🔸材料🔸
雞翼 7隻
蒜粉 1茶匙（不是蒜鹽）
孜然粉 2湯匙
五香粉 1茶匙
生抽 1湯匙
麻油 1/2茶匙
花椒油 1茶匙
鹽 1/6 茶匙
砂糖 半茶匙
紹興花雕酒 1湯匙
油 1茶匙
胡椒粉
黑芝麻 白鑊炒香
🔹做法🔹
1. 雞翼解凍，用粗鹽沖洗去除雪味，抹乾水份
2. 除黑芝麻外，所有材料醃雞翼至少6小時
3. 雞翼不用抹走多餘的醃料，反面直接放上焗盤，180度8分鐘
4. 翻面雞皮向上，塗上盛餘的醃料，灑上黑芝麻和少量孜然粉；180度焗7分鐘即成，再用燒烤模式/230度焗約3分鐘至表面焦香即成
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🔸Ingredients🔸
Chicken wings 7 px
Garlic powder 1 tsp (not garlic salt!)
Cumin powder 2 sp
Five Spice Powder 1 tsp
Soy sauce 1 tsp
Sesame oil 1/2 tsp
Peppercorn oil 1 tsp
Salt 1/6 tsp
Sugar 1/2 tsp
Huadiao wine 1 tsp
Oil 1 tsp
White pepper
Fried black sesame
🔹Instructions🔹
1. Thaw the chicken wings, rinse with salt and pat dry with kitchen paper
2. Marinate chicken wings with all ingredients (except black sesame) for at least 6 hrs
3. Don’t wipe off the excess marinade on the chicken wings, put them on the baking tray directly, skin side down, 180 degrees for 8 mins
4. Flip the chicken wings and skin side up, apply the remaining marinade, sprinkle with black sesame and small amount of cumin powder, bake at 180 degrees for 7 mins, then bake in grill mode/230 degrees for about 3 mins until the surface turns brown
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