材料 Ingredients
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做法
| 1. | 雞翅從骨連結的地方切開成三段。雞尖那段不要(可以留著以後做高湯)。燒開半鍋水，放進雞翅燙2分鐘。撈出雞翅濾乾水份再用紙巾擦乾。 |
| 2. | 準備 調味麵粉 。將雞翅和調味麵粉放進一個塑膠袋內，搖動袋子確定每塊雞都裹有麵粉。 |
| 3. | 烤盤鋪上錫箔紙，再放上烤架。取出雞翅並抖掉多餘的麵粉。將雞翅放置在烤架上等10分鐘反潮。烤箱預熱到425°F(225°C)。 |
| 4. | 雞翅放進烤箱烤20分鐘。同時準備 辣味沾醬 。倒3大匙辣醬到小碗裡備用。 |
| 5. | 拿出烤盤，將一半剩餘的辣味沾醬均勻刷在雞翅上。放回烤箱烤10分鐘。 |
| 6. | 拿出烤盤。將雞翅翻面再刷上剩餘的辣味沾醬後繼續烤到雞翅變熟，大約再10分鐘。 |
| 7. | 取出雞匙再刷上保留的3大匙辣味沾醬。記得換用乾淨的刷子以免汙染。 |
PROCEDURE
| 1. | Cut each wing at the joints into 3 pieces. Reserve the tip section for further use (e.g. making stock). Bring a half-full pot of water to a boil. Add the wings and cook for 2 minutes. Drain the water and dry the wings with paper towels. |
| 2. | Prepare the Seasoned Flour . Place the flour and wings in a plastic bag and shake. Make sure that all wings are coated with flour. |
| 3. | Cover a baking pan with a piece of foil then top with a grill rack. Remove the wings from the bag. Shake off excessive flour. Place the wings on the rack and wait for 10 minutes so the chicken will release juices that will moisturize the coating. Preheat the oven to 425°F(220°C). |
| 4. | Roast the wings in the oven for 20 minutes. Meanwhile prepare the Spicy Dipping Sauce . Reserve 3 tbs. of the sauce in a small ramekin. |
| 5. | Remove the wings from the oven and brush with half of the remaining sauce. Return to the oven and roast for 10minutes. |
| 6. | Take out the wings again. Turn each wing over and brush with the remaining sauce. Roast until the chicken is done, approx. 10 minutes. |
| 7. | Remove the wings from the oven and brush with the reserved sauce. Remember to use a clean brush to avoid contamination. |
最後更新 (Last Update): 03/17/2016
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