2 tablespoons of Lee Kum Kee barbecued pork sauce, lobster sauce 1 spoon (depending on personal taste), a little cooking wine, cumin powder, original flavor, sugar (1 spoon) and soy sauce (depending on submerged chicken wings), mix, add 10 pairs of fresh chicken wings, cover and put in the refrigerator for 24 hours.

First, put the chicken wings with sauce on the barbecue plate, and microwave 1 min;

2. Spread the diluted honey evenly on both sides of the chicken wings and put it in a box;

Third, switch to the barbecue function 15 minutes (chicken wings need to be turned every 5 minutes);

Fourth, switch to the baking function for 2 minutes.

Microwave cookbook-fried chicken legs

2 drumsticks, half a bag of bread flour, 3 tablespoons of salad oil.

1 teaspoon seasoning liquid, 2 tablespoons soy sauce, half a tablespoon Chili powder, proper amount of refined salt and 1 tablespoon minced garlic.

Special point

Species of birds and eggs

Production process: 1. Wash the chicken legs and poke them with a fork, then marinate them with seasoning for 30 minutes to taste.

2, put the chicken legs into the plate, first with strong wave fire heating for 2 minutes, and then take out and aluminum foil wrapped chicken feet (avoid chicken feet

Parts overheating), and continue to heat for 3 minutes.

3. Remove the aluminum foil paper and smear the whole chicken leg with inkstone powder. Heat the oil with strong wave fire for 2 minutes, then add the chicken legs and fry until golden brown.

Yellow will do.