(Salt Flavored Chicken Wings)
材料 Ingredients
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做法
| 1. | 雞翅沖洗乾淨後用紙巾擦乾。每隻雞翅從關節處剁開成三節。只用小雞腿和中間一節，尾端那一節則留做以後熬製高湯用。小雞腿從背部切一刀往兩旁撕撥開見骨。 |
| 2. | 烤箱預熱475˚F(245˚C)。 |
| 3. | 準備日式鹽味醃料。將1/2杯清酒與雞翅放進鍋裡加蓋煮3分鐘。打開蓋子，加入2小匙鹽，翻炒到清酒收乾。 |
| 4. | 烤盤包上錫箔紙；烤網刷上一層油後放上雞翅。進烤箱烤到呈金黃色，大約15分鐘。 |
| 5. | 將雞翅裝盤。小雞腿部份撒上七味粉。 |
PROCEDURE
| 1. | Rinse the chicken wings and pat dry with paper towels. Cut each wing at the joints so the drumette, flat and tip are separated. I use drumettes and flats in this recipe. Reserve the tips for making stock later. Make a deep slit on the back of each drumette; tear the meat open to reveal the bone. |
| 2. | Preheat the oven to 475˚F(245˚C). |
| 3. | Prepare the Japanese Salt Flavor Marinade . Place the wings and 1/2 cup of sake wine in a deep pan. Cover and cook for 3 minutes. Remove the lid and add 2 tbs. of salt. Stir until the sake is evaporated. |
| 4. | Wrap the baking pan with foil and brush the baking rack with oil. Place the wings on the rack and bake in the oven until golden brown, approx. 15 minutes. |
| 5. | Plate the chicken wings. Sprinkle the drumettes with Shichimi powder. |
最後更新 (Last Update): 09/29/2020
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