Meat: gravy: water = 100: 7: 4 (or 7). Chicken wings1000g; 70 grams of marinade; 40-70g of water (about10g for each spoon) is the recommended proportion. . . You can increase or decrease it according to your taste depth! ! ! ! ! !

2. Mix the New Orleans marinade and water evenly in a container to make a sticky paste. Don't put too much water. 3. Pour the marinade into the chicken wings. Stir to make the marinade adhere to the chicken wings evenly. In order to taste, you can also poke chicken wings with a knife (or poke more holes with a toothpick to make the juice easier to be absorbed), and then put them in the refrigerator for preservation. The best curing time is 12-24 hours. It is best to turn it over several times during the curing process, which is beneficial to the marinade being absorbed by the chicken wings. "I will directly rub, grasp and pinch with my hands. 4. When the torment is over, I can roast braised chicken wings! ! !

There are many ways to roast chicken wings:

① Turn the microwave oven to high fire for about 20 minutes.

(2) microwave barbecue booth about 10 minutes.

③ Bake in the oven for about 30 minutes.

(4) fry directly in the oil pan until golden brown (it is suggested that the proportion of such materials can be reduced, because the loss of frying water is easy to cause heavy taste, or directly wrapped in flour for frying).

⑤ The marinated chicken wings should be barbecued directly in the wild, and it is best to brush some oil to avoid burning.

Attachment: The time is for reference only. The specific time depends on your own equipment. It is best to turn the chicken wings once during the baking process. .

Ask me if you have any questions!