翻遍冰箱，只剩8個雞翅和半瓶可樂，突然想起閨蜜曾吐槽自己做的可樂雞翅“肉柴如柴禾，腥味蓋過甜味”。其實，新手做這道菜常踩三個坑：焯水不徹底、煎制火候錯、燉煮時間短。今天分享的做法，連廚房小白都能做出餐廳級的軟爛口感——做好的雞翅筷子輕戳就能穿透，連骨頭縫里都裹著焦糖香氣。

準備好雞翅，沖洗一下，用廚房紙吸干表面水分，正反面各劃3刀，后續料汁能滲進肉縫。取一個大盆，冷水沒過雞翅，加1湯匙料酒，2片生姜，抓一下，浸泡20分鐘。中途換1次水，血水浮出來。我們將雞翅淘洗3次，瀝干水分。

鍋里放冷水，放入雞翅，3片姜片，1湯匙料酒，大火煮。水沸后，撇凈浮沫，再煮1分鐘后，撈出。我們將焯水的雞翅用溫水沖洗一下，瀝干水分，再擦干凈。

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第三步：

炒鍋放1丟丟的油，小火加入。雞翅皮朝下，依次放入，開中小火，煎3分鐘，油脂煎出來。雞翅煎到表皮金黃微焦，再翻面，繼續煎到金黃。鍋中加1.5湯匙生抽，半湯匙老抽，翻炒上色。倒入330ml可樂，沒過雞翅。

第四步：

鍋中放1顆八角，大火煮開后，轉最小火，蓋蓋燉20分鐘。燉到15分鐘時，開蓋嘗下咸淡，適當調味，然后關火燜煮5分鐘。開蓋，開大火收汁，用鏟子不停翻動雞翅，直到湯汁濃稠。加入半勺檸檬汁，小火翻炒1分鐘，撒上蔥花或者芝麻，關火！

收汁后的雞翅油亮紅褐，咬下去第一口皮脆肉嫩，可樂的甜香裹著肉汁在嘴里爆開，最驚艷的是骨頭輕輕一抿就脫肉，連中間的軟骨都煮得軟嫩。如果你也想在家復刻這道零失敗可樂雞翅，記得收藏這篇筆記，下次做的時候對照步驟來，保證成功率100%。做好后記得拍照發評論區，看看誰的雞翅燉得最軟爛~