Author: Ailing
Link: /question/226297 12/ answer /2045736 15.
Source: Zhihu.
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Speaking of chicken wings, I feel sorry that I didn't share this recipe of garlic roasted wings with those who have no friends.
The original recipe was sent by WeChat official account (micro-signal: Luo Tian _hhhaze), refused to reprint, welcome to pay attention ~
Roasted chicken wings are fresh and tender, with ripe garlic, which has an attractive taste of market food and loves to eat.
Of course, garlic must be strong enough to be pleasant.
Some people may ask, I don't see minced garlic on the chicken wings in the picture. Is garlic really enough?
Don't worry, many people have already tested it themselves. This chicken wing is so full of garlic that it has completely penetrated into the bones!
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Raw materials:
About 12 chicken wings;
A teaspoon of salt;
Semi-porcelain spoon of Chili noodles (not necessary if you can't eat spicy food);
Garlic cloves are about 10~ 12 cloves.
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Steps:
1. squeeze garlic
Press garlic cloves into garlic paste with a garlic press. If there is no garlic press, try to chop it with a kitchen knife. This is not a big problem.
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I have used many kind of garlic squeezers in the market, and my favorite is Swiss Likang, followed by Joseph. Cheap brands such as IKEA and Fokerman are not very easy to use.
Likang's garlic press is the most labor-saving, and Joseph's is easier to disassemble and clean, both of which are good;
But no matter which brand of garlic press, don't pay attention to their propaganda that garlic is pressed directly without peeling, and the hole for putting garlic paste will be blocked. Manufacturers should not advertise casually, okay? Ok, thank you.
The pressed garlic paste is stirred with about 20ml of water. After stirring, the consistency will soon become a bowl of garlic paste, which can also be imagined as porridge for breakfast tomorrow. Let this bowl of porridge with strong smell stand for 5 minutes …
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Less water, thicker juice and more garlic.
When I tried to make this garlic-flavored chicken wings, I knew in my heart that it was right to make garlic-flavored chicken wings rich. But I am timid. I didn't know how salty the sauce was until I tasted it, but I couldn't taste it ... Shut up in front of a bowl of raw garlic juice. In a word, I tried it several times and found that 10~ 12 garlic with 20ml of water is a good ratio. Don't try raw garlic juice, you will really have no friends.
Pickled chicken wings
After standing for 5 minutes, carefully wipe the garlic paste on the gauze, wring it out as much as possible, and wring out the rich garlic juice. It is enough that the color of garlic juice is a little muddy and white.
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There is gauze in the small shop on the street.
Add salt, Chili noodles and squeezed garlic juice to the washed and dried chicken wings, and tilt the container slightly to see that there is excess liquid at the bottom.
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Emphasize that chicken wings should be washed and dried, and there should be no excess water on the surface of chicken wings. Every drop of water absorbed by chicken wings must come from garlic!
The chicken wings that are full of juice are not only rich in garlic flavor, but also more juicy in taste, and they are not dry or firewood when baked.
Mix the seasoning and chicken wings and let them stand for about 10 minutes, so that the chicken wings can absorb the flavor of seasoning and garlic juice-the key point.
Why do you emphasize squeezing garlic juice instead of directly pulling chicken wings down with garlic? How to code garlic? First, the garlic flavor will not be enough, and the garlic flavor in chicken wings is too weak. Second, garlic is easy to burn after being baked for so long.
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* Some people may ask, is curing 10 minutes enough?
Well, I have tried it three times, and the most difficult thing to grasp is how to get the garlic flavor into the chicken wings. The conclusion is that if the flavor of garlic juice is not rich enough, the chicken wings pickled overnight will have more flavor. And if the taste of garlic juice (Lankans who have been tongue-tied by the word juice are desperate) is rich enough, then 10 minutes is enough, so be sure to pay attention to the garlic-water ratio. This dish only uses garlic juice instead of minced garlic, which will be burnt if added directly to chicken wings.
Preheating oven
Preheat the oven to 125 degrees.
* Many people who are new to the oven don't know what preheating is;
Whether it is barbecue, vegetables or baking, it is necessary to preheat the oven in advance to make the temperature in the oven meet the requirements of the recipe;
If the oven is not preheated properly, put the ingredients in the oven. This heating process basically has no cooking effect, but it will make the water of the ingredients lose, or bake the batter of the cake in a mess ...;
How to calculate the completion of preheating? Most ovens now have hints. When the set temperature is reached, it will ring or the light will go out. Look carefully.
Generally, it takes about 6 minutes to preheat to 125 degrees, so you can estimate the cooking time.
4. Roasted chicken wings
Turn the pickled chicken wings over, and the water at the bottom of the bowl is gone, and they are all sucked up by the chicken wings. Then put the chicken wings on the tin foil in rows, preferably without touching each other.
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The frosted surface of tin foil touches the chicken wings;
To barbecue food, it is best to put tin foil on the baking tray to prevent oil droplets from carbonizing in the oven, which will be very difficult to clean;
There is a lot of gum in the chicken skin, which may be a little sticky with tin foil after baking. This is normal.
If you bake with baking oil paper, it will be completely non-sticky, but the cost will be slightly higher, so you can choose it yourself.
Put the baking tray in the middle layer of the oven, bake at 125℃ 10 min, and then bake at 2 10℃ 15 min. The chicken is juicy and tender, not to mention that the garlic flavor completely penetrates into the chicken bones, and the garlic flavor has no friends! Delicious enough to have no friends.