一口咸香！保姆级咸蛋黄鸡翅教程，做出一口酥脆的吮指美味

哈喽，各位爱美食的小伙伴们，你们好呀！今天，我要给大家分享一道美味——咸蛋黄鸡翅！说起这咸蛋黄，简直就是神仙食材，不管搭配啥都能碰撞出惊艳的火花。而当它遇上鲜嫩多汁的鸡翅，让人欲罢不能！做法超简单，跟着我一步步来，保证你也能做出美味！

准备8到10只鸡翅中，浸泡清洗干净，擦干水分，然后在鸡翅两面各划上两三刀。在一个干净的碗里，放入处理好的鸡翅，加入一勺料酒去腥，半勺生抽调个底味，再来少许盐和一小撮白胡椒粉。充分按摩均匀，让每一丝鸡肉都感受到调料的爱抚。然后盖上保鲜膜，放冰箱冷藏腌制一个小时。

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准备4颗熟咸蛋黄，喷一点点白酒去腥，然后用微波炉中高火叮1-2分钟，蛋黄完全凝固熟透。蒸熟的咸蛋黄用勺子仔细压碎，尽量压得细腻一些。准备一个小碗，倒入两大勺玉米淀粉，腌好的鸡翅取出来，稍微沥一下，然后在淀粉里滚一圈，让鸡翅均匀地裹上薄薄一层干粉，轻轻拍掉多余的粉。

第三步：

起锅烧油！烧到六成热，鸡翅一个个放进去，转中小火慢慢炸。炸到鸡翅表面金黄，外壳开始变得有点硬挺。期间用筷子给它们翻个面，让它们受热均匀。炸好后，先捞出控油。油面烧到微微冒烟，再把鸡翅全部倒回去，复炸1分钟，快速捞出。

第四步：

锅里留一点点底油，开小火，把压碎的咸蛋黄末倒进去，用铲子不停地慢慢炒散。咸蛋黄在油里慢慢融化，冒出很多细腻的小泡泡。鸡翅倒进去，快速翻炒，让每一块鸡翅都均匀地裹上金灿灿的咸蛋黄。翻炒个1分钟，确保鸡翅都裹匀了就行。

当当当当！金黄诱人、咸香扑鼻的咸蛋黄鸡翅就做好啦！看看这色泽，是不是已经让你口水直流三千尺了？外壳酥脆到掉渣，里面的鸡肉却依旧鲜嫩多汁，每一口都带着浓郁到化不开的咸蛋黄香气，简直是味蕾的极致享受！这道菜无论是作为家常下饭菜，还是周末追剧时的小零食，或者朋友聚会时的露脸菜，都超级受欢迎。