Ingredients: chicken wings 1000g, barbecue gravy 35-60g, and a little BT spicy oil.

Other ingredients: 5g salt, 2g monosodium glutamate, 10- 15g Chili powder.

Process flow: material selection → cleaning → pickling → stringing → storage → baking → seasoning → finished product.

Key operation points:

The first step is to clean the chicken wings and control the moisture (the raw materials must be products that have passed the national inspection).

In the second part, mix water with all seasonings and gravy, then pour it into chicken wings and stir well (it is recommended to use a strong bag, seal it and roll it on the table until the juice is absorbed by the meat).

Step 3: Put the marinated chicken into the freezer (about 0℃-4℃) and marinate for more than 8 hours, preferably turning it every two hours.

Step 4, put the marinated chicken wings on evenly according to the size ratio, pay attention to the balance of center of gravity (easy to roll when roasting), and have beautiful appearance (stimulate appetite).

Step 5: Bake the ground chicken wings in an infrared smokeless oven (meeting the needs of modern people's healthy diet). The suggested temperature is 120 ~ 140℃ to produce more aromatic substances.

The sixth step is to turn over frequently when roasting, and flexibly grasp the roasting time according to the size of chicken wings. Brush a little BT spicy oil and sprinkle with Chili powder when cooked.