Ingredients: 4 chicken legs, 40g New Orleans baking material, honey 10g- 15g, a little water and a little cooked white sesame seeds;

Practice steps:

1. After washing the chicken leg, soak it in clear water for a while, drain the water, fork some holes in the chicken leg with a toothpick or fork, and then cut two or three holes in the chicken leg with a knife.

2. Pour the New Orleans baking material into the chicken leg, mix the powder with the chicken leg evenly, put on disposable gloves, evenly spread the seasoning on the chicken leg, and massage the chicken leg for 5- 10 minutes if you have time; Marinate the chicken legs together, put them in fresh-keeping bags, and then put them in the refrigerator for more than 4 hours (you can marinate them one night in advance).

3. Take out the pickled chicken leg and put it on the shelf.

4. Put it in a preheated oven and fire at 190 degrees for about 40 minutes. Put the chicken leg rack in the middle layer and the tin foil baking tray in the lower layer to catch the dripping liquid. Take out after baking 10 minutes, and brush the remaining baking juice after curing. Then roast for 15 minutes, rinse the whole chicken leg with honey water (honey mixed with a little water), and continue roasting for 15 minutes.

5. After baking, take out the plate and sprinkle with a little white sesame seeds.