Spicy chicken wings with garlic(suan xiang ma la ji chi )

Spicy chicken wings with garlic

Introduction:

"This is a" bronze "spicy dish. In addition to the chili powder cayenne and pepper powder, another kind of chili powder paprika is added to make the dish dark, but not too spicy. It's just lustrous."

Production steps:

Step 1: clean the chicken wings, cut twice on the back of the wings to the bone, then put them in the container, add 1 tbsp of pepper powder, 1 / 2 tbsp of chili powder Cayenne, 1 tbsp of paprika, 1 / 2 tbsp of pepper powder, 1 tbsp of salt, 1 tbsp of soy sauce, 1 / 2 tbsp of granulated sugar and 1 tbsp of brandy (cooking wine is OK), and hold them well. If you are not in a hurry, put them in the refrigerator overnight, if they are daily use, Let me rest for 15 minutes;

Step 2: use a baking pan, spread tin foil, and arrange the chicken wings;

Step 3: wrap the chicken wings on the surface to keep moisture during baking, bake for about 25 minutes, and do not take out the tin foil when entering or leaving the chicken wings;

Step 4: when you have roasted chicken wings, chop the garlic into a large bowl, add 2 tbsp vegetable oil, 1 / 2 tsp red pepper powder and 1 / 2 tsp chili powder, and stir well;

Step 5: put the chicken wings in a bowl, and then stir well;

Step 6: put a steaming rack on the original baking plate and put the chicken wings on it;

Step 7: spoon some garlic on the chicken wings with a spoon;

Step 8: use the watch fire broil function low to bake the surface to golden yellow, then turn over the other side, put some garlic on it, bake it to golden yellow, and you can eat it;

Materials required:

Chicken Wings: 10 yuan

Garlic: 5 pieces

Pickled pepper powder: 1 tbsp

Pickled chili powder: 1 / 2 tbsp (Cayenne)

Marinade red pepper powder: 1 tsp (paprika)

Marinade pepper: 1 / 2 tsp

Marinade salt: 1 tsp

Pickled soy sauce: 1 tbsp

Marinade sugar: 1 / 2 tsp

Marinade brandy: 1 tbsp

Red pepper powder: 1 / 2 tsp (paprika)

Hot pepper powder: 1 / 2 tsp (Cayenne)

Note: first, it's better to roast the chicken wings before baking the surface. Cover the chicken wings with tin foil to keep moisture when baking for the first time, so that the meat won't be too firewood. Second, put a steaming rack in the baking tray to separate the chicken wings from the baking tray, so that the chicken wings won't stick to the baking tray. Second, let the juice drip down to keep the bottom of the chicken wings dry. Third, use the watch fire (that is, fire broil function) and finally don't be too hot It's easy to burn. Pay close attention to the movement in the oven when using the watch fire. Don't leave the oven for too long.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Suan Xiang Ma La Ji Chi