1

After washing the chicken legs, cut the back with a knife until the bones can be seen, so that they can be savored and cooked more easily when pickled;

2

There are many sauces of various flavors in the supermarket, which is very convenient. I like to use a little sweet honey barbecue sauce, which is barbecued pork sauce. The color after baking is particularly attractive.

three

Spread the sauce evenly on both sides of the chicken leg and put it in the refrigerator for one night to marinate.

four

Before roasting, I take out the chicken legs in advance to restore the room temperature, and I put some pork sausages to roast together;

five

The chicken skin is placed upward on the grid, and the bottom is covered with tin foil with a tray, which can catch the baked oil and facilitate cleaning;

six

Preheat the oven to 200 degrees, bake the upper and lower layers for 15 minutes, and wrap the easy-to-paste part with tin foil;

seven

After taking out, coat a layer of honey on both sides of the chicken leg, then turn the chicken skin over, adjust the temperature to 180 degrees, and bake for 15 minutes;

eight

Finally, turn over and brush with honey evenly, and continue baking for five or six minutes.