蒜香黄油鸡翅，是一道中西合璧的经典硬菜。鸡翅煎得外焦里嫩，裹上浓郁的蒜香黄油酱，蒜香、奶香和肉香完美融合。一口下去，好吃到舔手指。
Garlic Butter Chicken Wings are a perfect East-meets-West dish. The wings are pan-fried until crispy and tender, then coated in a rich garlic butter sauce. The garlic, butter, and meat flavors blend perfectly—so good you’ll want to lick your fingers.
🌴食材 | Ingredients：
鸡翅中，500g（两面划两刀）。/ Chicken wings, 500g (score twice on each side).
大蒜，1整头（切末，分成两份）。/ Garlic, 1 whole head (minced, divided into two portions).
黄油，30g（无盐）。/ Butter, 30g (unsalted).
欧芹碎，少许（出锅撒，可选）。/ Chopped parsley, a little (for garnish, optional).
🌴配料 | Aromatics：
姜片，3片（腌鸡用）。/ Ginger slices, 3 (for marinating).
黑胡椒碎，少许。/ Crushed black pepper, a little.
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
料酒，1勺（约10ml，腌鸡用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌制鸡翅 | Marinate the Wings
鸡翅洗净，两面各划两刀，加姜片、1勺料酒、2勺生抽、1勺蚝油、少许白糖、黑胡椒碎和盐，抓匀腌制30分钟。⚠️ 腌制时间要够，不然鸡翅里面没味道。我试过只腌了10分钟，结果里面寡淡，外面再香也没用。
Wash the wings, score twice on each side. Add ginger, cooking wine, light soy sauce, oyster sauce, sugar, black pepper, and salt. Mix well and marinate for 30 minutes. ⚠️ Marinate long enough, or the wings will be bland inside. I’ve tried marinating for only 10 minutes, and the flavor didn’t penetrate.
2，煎鸡翅 | Pan-fry the Wings
平底锅倒少许油，放入腌好的鸡翅，中火煎到两面金黄、熟透，盛出备用。⚠️ 火别太大，不然外面焦了里面还没熟。我试过火太大，结果鸡翅外面黑了里面还带血。
Heat a little oil in a flat-bottomed pan. Add the marinated wings and pan-fry over medium heat until golden and cooked through. Remove and set aside. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside. I’ve tried it, and the wings were burnt outside and bloody inside.
3，炒蒜香黄油 | Make the Garlic Butter
锅里留底油，转小火，放入黄油，融化后加入一半的蒜末，慢慢炒到蒜末变成金黄色、散发出浓郁的蒜香。⚠️ 千万别用大火，黄油和蒜末都很容易糊，糊了会发苦。我试过火太大，结果黄油和蒜末全黑了，整锅都毁了。
Add a little oil to the pan, turn to low heat, add the butter. Once melted, add half of the minced garlic and fry slowly until golden and fragrant. ⚠️ Never use high heat; both butter and garlic burn easily and turn bitter. I’ve tried it, and they turned black, ruining the dish.
4，合炒出锅 | Combine and Serve
转大火，倒入煎好的鸡翅，加入剩下的一半生蒜末，快速翻炒均匀，让蒜香黄油裹在鸡翅上。关火，撒上欧芹碎，出锅。⚠️ 加生蒜末能让蒜香更有层次。我试过只放熟蒜，结果蒜香味不够浓。
Turn to high heat, add the fried wings and the remaining raw garlic. Stir-fry quickly to coat the wings with the garlic butter. Turn off the heat, sprinkle with parsley, and serve. ⚠️ The raw garlic adds a deeper garlic aroma. I’ve tried using only cooked garlic, and the flavor wasn’t strong enough.
宝宝们，蒜香黄油鸡翅的精髓在于“外焦里嫩，蒜香奶香浓郁”。鸡翅腌制时间要够，煎的时候中火慢煎，保证熟透。炒蒜香黄油一定要小火，千万别炒糊。最后加生蒜末一起合炒，蒜香更有层次。
Tips: The key to Garlic Butter Chicken Wings is “crispy outside, tender inside, rich garlic and butter flavor.” Marinate the wings long enough, and pan-fry over medium heat until cooked through. Fry the garlic butter over low heat; never burn it. Add raw garlic at the end for a deeper garlic aroma.
这道【蒜香黄油鸡翅 | Garlic Butter Chicken Wings】是中西合璧的经典硬菜。如果你喜欢这种鸡翅的做法，还可以试试我之前写的【可乐鸡翅 | Coca-Cola Chicken Wings】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this savory and buttery chicken dish, you should also try my Coca-Cola Chicken Wings. For more classic home-style dishes, check out my Home-style category.
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