shejizhen 2024-10-19 15:06
超简单的鸡翅做法，没人能比得过它[18P]
[size=4]冬天简直就是超适合吃辣的季节！对于我这种可以连续一周吃三顿火锅的人来说，最好一日三餐家常菜里也要加点辣，吃起来嘴巴才过瘾。比如说我最近新尝试的这道改良版的 辣子鸡翅 ，直接用空气炸锅就能做！[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/63F21598B9BC2827477775CAC4A9656316079A82_size827_w1080_h720.png[/img][/align]
[size=4]你们或许吃过各种各样的花式鸡翅做法，那这道简单基础版辣味炸鸡翅你们一定要试试。我这里放了足量的干辣椒和花椒，但离追求那种辣过瘾的口感还是差了一点，建议特别能吃辣的陛下直接上灯笼椒或二荆条，绝对能让你辣到爽翻天！[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/86E09291F3B8F84CA96758B3208B3956D60D2858_size778_w1080_h720.png[/img][/align]
[size=4]每次用空气炸锅做烤鸡翅都能被一扫而光，又香又嫩，特别是在烤到表皮有一点焦焦的，啧啧冒油的时候，啊～～[/size]
[size=4]一嗦鸡皮，辣味马上窜入舌尖和鼻腔，下一秒立马就想来一口加冰的可乐镇一下麻嘴的口感。但一尝到里面的鸡肉，辣的程度就降低了很多，软嫩爆汁，一嘬就脱骨，就问哪个肉食主义者不爱！！！[/size]
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[size=4]好咯，话不多说[/size]
[size=4]详细的教程配方都在下面啦~快来看！[/size]
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[size=4]干辣椒、鸡中翅、洋葱、花椒粒、料酒、生抽、蚝油[/size]
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[size=4]鸡中翅解冻洗净后表面用刀划几下，腌制时候更容易入味。[/size]
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[size=4]洋葱切小块备用。[/size]
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[size=4]准备大碗，将洋葱、鸡翅、干辣椒、花椒粒、姜丝一起放入。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/D655A3099A8E46DB595E37AD3C4728FC79D3273F_size858_w1080_h720.png[/img][/align]
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[size=4]加 4-5 勺生抽，3 勺蚝油，2 勺料酒和 2 勺白胡椒粉，搅匀腌制半个小时（有条件的可以腌制一晚上会更入味哦）。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/F2740D2BC8C879EB1517FAE9D4519D82AA753E7E_size813_w1080_h720.png[/img][/align]
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[size=4]放入空气炸锅 180 度烤 20 分钟，中途记得翻面。[/size]
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