啊分享香辣可口的辣子鸡翅做法，焦香酥脆，一盘不够吃

哈喽，各位无辣不欢的小伙伴们，今天给大家带来一道能瞬间点燃味蕾的硬核下饭菜——辣子鸡翅！金黄酥脆的鸡翅，裹满了焦香的辣椒和麻麻的花椒，一口咬下去，外壳咔滋作响，里面的肉却鲜嫩多汁，香辣滋味直冲天灵盖……今天我带来的这个方子，绝对是新手友好型，保证你一看就会，一做就成功！

我们将鸡中翅8-10个，清洗干净，沥干水分。为了更加入味和易熟，用刀在鸡翅两面各划两道口子，剁小块。处理好的鸡翅放入碗中，加入2汤匙料酒、1汤匙生抽、1/2茶匙食盐和1/4茶匙白胡椒粉，用手抓拌均匀。盖上保鲜膜，放入冰箱，冷藏腌制1-2小时。

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干辣椒1大把，用厨房剪刀剪成2-3厘米的小段。如果不太能吃辣，记得把辣椒籽尽量抖掉一些，这降低辣度。花椒2汤匙准备好，生姜1小块和大蒜4瓣切片，大葱1段切成葱花，备用。

第三步：

锅中倒入足量的食用油，开中大火烧热。鸡翅一个个放入油锅中，转中小火，慢慢炸5分钟，用筷子轻轻拨动。炸到鸡翅表面呈浅金黄色，捞出。火开大，油面微微冒青烟。鸡翅再次倒入锅中，快速复炸1分钟，直到鸡翅表面变得金黄酥脆。迅速捞出，用厨房纸吸去多余的油分。

第四步：

锅中留下约2汤匙的底油，烧热，放入切好的姜片和蒜片，用中小火爆炒出香味。倒入干辣椒段和花椒，中小火煸炒。辣椒变得红亮酥脆，花椒散发出浓郁的麻香味。倒入炸好的鸡翅，转大火快速翻炒均匀。加入1茶匙白砂糖、少许食盐调味，翻炒均匀。撒上1汤匙熟白芝麻和切好的葱花，再翻炒几下，即可关火出锅！

怎么样，这道色香味俱全的辣子鸡翅是不是看着就让人食指大动、垂涎三尺？那焦香的辣椒、酥麻的花椒，紧紧包裹着外酥里嫩的鸡翅，每一口都是极致的味蕾挑逗，绝对是米饭杀手，也是追剧、小酌、宴客的绝佳选择！