The reason why the chicken wings stick to the foil paper: When the temperature is high for a long time, the surface of the chicken wings will gelatinize after they are cooked, and the whole process of gelatinization is the whole process of water shortage. At this time, if there is no remaining water or oil as the heat transfer medium, it is very easy to stick to the foil paper and become paste. Using tin foil paper is to avoid water loss, so there is no doubt that a lot of water will be tested. You don't have to use tin foil. Immediately put the chicken wings on the baking rack equipped with the electric oven (there is usually an iron rack in the electric oven), which can be baked in a single layer at 250 degrees 15-20 minutes. But I still suggest you use tin foil paper. Everyone uses it for grilled chicken wings and smoked chicken. There is no temperature display. There must be a place to choose the ambient temperature and maturity of the electric oven. Prepare all the raw materials, rinse the chicken wings, and draw a knife for each chicken wing. After the chicken wings are processed, pour them into the barbecue for dipping, put on disposable gloves to give them a massage, then cover the fresh-keeping bag tightly and pour them into the refrigerator for pickling for several hours. Pickled chicken wings are stacked in the oven to remove unnecessary seasonings.