这教大家做软嫩不腥的可乐鸡翅，步骤详细又好学，大人小孩都爱吃

翻遍冰箱，只剩8个鸡翅和半瓶可乐，突然想起闺蜜曾吐槽自己做的可乐鸡翅“肉柴如柴禾，腥味盖过甜味”。其实，新手做这道菜常踩三个坑：焯水不彻底、煎制火候错、炖煮时间短。今天分享的做法，连厨房小白都能做出餐厅级的软烂口感——做好的鸡翅筷子轻戳就能穿透，连骨头缝里都裹着焦糖香气。

准备好鸡翅，冲洗一下，用厨房纸吸干表面水分，正反面各划3刀，后续料汁能渗进肉缝。取一个大盆，冷水没过鸡翅，加1汤匙料酒，2片生姜，抓一下，浸泡20分钟。中途换1次水，血水浮出来。我们将鸡翅淘洗3次，沥干水分。

锅里放冷水，放入鸡翅，3片姜片，1汤匙料酒，大火煮。水沸后，撇净浮沫，再煮1分钟后，捞出。我们将焯水的鸡翅用温水冲洗一下，沥干水分，再擦干净。

第三步：

炒锅放1丢丢的油，小火加入。鸡翅皮朝下，依次放入，开中小火，煎3分钟，油脂煎出来。鸡翅煎到表皮金黄微焦，再翻面，继续煎到金黄。锅中加1.5汤匙生抽，半汤匙老抽，翻炒上色。倒入330ml可乐，没过鸡翅。

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第四步：

锅中放1颗八角，大火煮开后，转最小火，盖盖炖20分钟。炖到15分钟时，开盖尝下咸淡，适当调味，然后关火焖煮5分钟。开盖，开大火收汁，用铲子不停翻动鸡翅，直到汤汁浓稠。加入半勺柠檬汁，小火翻炒1分钟，撒上葱花或者芝麻，关火！

收汁后的鸡翅油亮红褐，咬下去第一口皮脆肉嫩，可乐的甜香裹着肉汁在嘴里爆开，最惊艳的是骨头轻轻一抿就脱肉，连中间的软骨都煮得软嫩。如果你也想在家复刻这道零失败可乐鸡翅，记得收藏这篇笔记，下次做的时候对照步骤来，保证成功率100%。做好后记得拍照发评论区，看看谁的鸡翅炖得最软烂~