芥末辣椒雞翼Mustard and chili chicken wings

相信雞翼餸菜是最經常出場的家常便飯。你會怎樣煮呢？在我的雞翼菜式中有豉油雞翼，鹽水浸，鹽麴煎，麵豉雞翼，檸檬煮，蠔油薯仔或粟子炆，薑葱煀，印度咖哩，日式咖哩，泰式咖哩，柚子，rosemary焗，黑椒焗，土匪雞翼，萍果焗等等等等....


這個芥末辣椒版本很香脆，不經油炸，內裡非常juicy...很適合開party或配啤酒吃。。當然配上自家青檸荔枝蜜汁，能有降熱氣及減卻食物的肥膩感。這方便可click入香茅蝦棒了解了解。

材料/醃料:
1. 澳洲無激素，荷爾蒙雞全翼切件
2. 青檸2個，野生荔枝蜜2湯匙
3 芥末和芥末籽粉1湯匙
4. cayenne pepper 辣椒粉少許
5. 鹽，糖，雞粉，生粉, 油少許
6. 蕃薯粉

Ingredients:
1. Aus hormone and antibiotic free chicken wings.
2. Lime juice x 2pc, good quality honey 2tbs
3. Dijon mustard round mustard seed 1tbs each
4. Cayenne pepper little bit
5. Salt, sugar, chicken powder, corn starch.
6. Sweet potato starch

雞翼先用雞粉，少許鹽，醃半天-> 倒走雞翼出的水份-> 焗前，把辣椒粉及芥末, 芥末籽粉和油加雞翼中攪匀
season the chicken wings with chicken powder and salt for half day-> discard the sauce came out from the chicken-> then put some ground mustard and cayenne pepper before grill-> mix well

把每隻雞翼沾上蕃薯粉，拍走多餘->放上焗盆(可放架)->灑上少許鹽
pat some sweet potato starch on each wing, remove excess-> sprinkle with sea salt

預熱焗爐，較grill 230度->把焗盆放高一點->待一面金黄香脆->取出，換另一張錫纸->反轉另一邊->繼續烤至金黄->每邊約8-10分鐘
preheat over, turn to grill mode-> place oven tray on top area-> grill the wings until golden brown and crispy-> take out-> change to another foil-> grill the other side-> around 8 to 10 mins each side

青檸蜂蜜汁: 2-3個青檸汁，逐少加入優質的野生荔枝蜜或龍眼蜜或百花蜜，約2湯匙
Lime and honey sauce: Lime juice 2-3 pc, add around 1 to 2 tbs good quality of honey

雞冀本身優質，有新鮮雞的味道，單吃已經很惹美，外脆內軟，不一定油炸，只要撲些蕃薯粉，粟粉，生粉或麵粉烤(grill)都能做到脆皮，跟上次烤南乳腩排一樣，很受家人歡迎。那個青檸蜂蜜汁絕對是燒烤食物的好拍檔。

Tips:
1. 預左要烤的雞翼不宜用有水份的醃料,如酒，生抽。乾醃料會少點出水。
2. Cayenne pepper即辣椒粉非常辣，不宜太多，灑少許便可。當然喜辣的可增加。
3. 可放焗爐架，焗的時候脆皮而且不需換錫紙。但要掃上少許油免黏肉。。我個人喜歡用錫紙。
4. 青檸和蜜糖比例自我調較。
5. 没有蕃薯粉，可用粟粉，生粉。

Tips:
1. For better result and crispy skin, liquid seasoning is not recommended.
2. For less spicy, just sprinkle with little bit cayenne pepper on the chicken wings.
3. Place chicken wings on oven rack instead but make sure it is non stick. 
4. Amout of lime juice to honey is adjustable.
5. Replace sweet potato starch to corn starch.


其他雞翼食譜
1. 鹽麴雞翼
2. 土匪雞翼
3. 印度咖哩雞
4. 薑葱煀雞煲