簡易鹽焗雞翼 (Chinese Salt-Baked Chicken Wings)

雞翼做法多多, 今次就來做個簡易鹽焗雞翼, 鹹香10足
食材 (Ingredients)
雞中翼 12隻 (Chicken Wings 12 pcs)
薑絲 適量 (Ginger Slices Appropriate)
蔥段 適量 (Sectioned Spring Onion Appropriate)

雞翼醃料 (Chicken Marinade)
鹽焗雞粉 1包 (Spicy Bake Mix 1 small bag)
紹興酒 2湯匙 (Shaoxing Rice Wine 2 tablespoons)
麻油 適量 (Sesame Oil Appropriate)

調味醬汁 (Dipping Sauce)
沙薑粉 1湯匙 (Sand Ginger Powder 1 tablespoon)
薑茸 適量 (Minced Ginger Appropriate)
胡椒粉 1茶匙 (White Pepper Flake 1 teaspoon)
熟油/麻油 2茶匙 (Hot Oil/Sesame Oil 2 teaspoon)

步驟 (Steps)
1 雞翼洗淨, 用廚房紙印乾水份
Rinse chicken wings and pat dry


2 在雞翼底部刺小孔
Poke some holes on the chicken wings gently


3 用雞翼醃料醃雞翼至少4小時 (醃過夜更佳)
Marinate the chicken with Chicken Marinade for 4 hours (marinate overnight better)


4 薑切絲, 蔥切段, 備用
Slice the ginger and section the spring onion, Set aside


5 在碗內拌勻調味醬汁, 備用
Mix the Dipping Sauce in a mixing bowl


6 燒熱油鑊, 下薑蔥爆香, 放入雞翼和雞翼醃料, 蓋上鑊蓋以中火焗 10分鐘
Heat the pan with oil, add the ginger slices and sectioned spring onion, stir-fry until smelling. Add the chicken wings and chicken marinade, cover the pan lid and gently simmer for about 10 minutes


7 熄火再多焗10分鐘, 上碟即成鹽焗雞翼, 用步驟5之調味醬汁蘸雞翼
Baked flameout for 10 more minutes. Serve hot with Dipping Sauce (Step 5)


芊如小貼士
1 步驟2 刺小孔方便入味