大家好，歡迎來到農(nóng)村美食課堂，好吃到吮手指的椒鹽雞翅在家也能做！外酥里嫩，滿口爆香！

這道菜做法簡單，但對(duì)火候的要求比較高。學(xué)會(huì)這道菜，你就是妥妥的家庭大廚！

準(zhǔn)備食材：新鮮雞中翅一斤、小蔥兩根、生姜一小塊、大蒜幾粒。

第一步：把雞翅正反面各劃上幾刀，便于入味。鍋內(nèi)燒水，冷水放入雞翅，加入料酒去腥，大火燒開后撇去浮沫，再煮一分鐘撈出控水備用。

第二步：碗中打入兩個(gè)雞蛋，攪拌均勻。接著把雞翅放進(jìn)蛋液里面裹勻。

第三步：在雞翅上面撒上一層干淀粉，用手抓拌均勻，使每一塊雞翅都能裹上淀粉。

第四步：起鍋燒油，油溫五成熱時(shí)下入雞翅，保持中小火慢慢炸制。雞翅表面金黃酥脆就可以出鍋了。

第五步：鍋內(nèi)留少許底油，放入蔥姜蒜炒出香味，然后加入兩大勺自制的椒鹽粉，翻炒均勻。接下來倒入炸好的雞翅，快速翻炒幾下，讓雞翅均勻地裹上調(diào)料，就可以出鍋裝盤啦！

這樣做的椒鹽雞翅，外酥里嫩，口感超級(jí)豐富，滿嘴爆香，越嚼越有味，大人小孩都愛吃！

下面我來教大家如何自制椒鹽粉。準(zhǔn)備食材：八角、花椒、白芷、草果、丁香、砂仁、良姜、香葉、陳皮、桂皮、孜然籽、辣椒面、食鹽。

第一步：將以上所有香料去除雜質(zhì)，用料理機(jī)打碎。

第二步：鍋內(nèi)不放油，把打好的香料倒進(jìn)去，小火慢慢炒至顏色變深，聞起來特別香的時(shí)候就可以了，然后盛出晾涼，再放進(jìn)干凈無水的容器保存好。

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這瓶自制的椒鹽粉可以反復(fù)使用，用來做椒鹽排骨、椒鹽蝦、椒鹽豆腐等等都非常好吃，喜歡的朋友趕緊試試吧！

下面是制作椒鹽雞翅的具體配料配方，想吃的朋友可以參考學(xué)習(xí)制作喲！

料酒 1勺，生抽 2勺，鹽 適量，雞翅 一斤，黑胡椒粉 適量勺，淀粉. 2勺，雞蛋. 1個(gè)，油 適量，椒鹽 適量。