1, 2 tablespoons vinegar, 2 tablespoons sugar 1, a little salt, 2 chicken legs, appropriate amount of marinade, tomato sauce, garlic, honey and black pepper.

2. Wash the chicken legs, cut the meat with a knife, don't cut the skin, and use a fork to cut some small eyes on the skin to facilitate the taste. Fresh-keeping bagged chicken legs are smeared with marinade layer by layer. If it is not salty, add tomato sauce, sugar, chopped black pepper and some garlic. Tie the fresh-keeping bag tightly and rub it up and down to make the juice cover the chicken legs evenly. The refrigerator has been refrigerated for more than an hour.

3. Fold the tin foil into a small box, put garlic under the chicken leg and brush it with honey vinegar juice (2: 1).

4. Bake the lower part of the oven at 180 degrees for 40 minutes, and take it out in the middle to brush with honey water. Because the chicken legs will ooze juice, pay attention to the baking time will basically not dry. Finally, brush the honey water once, suck up the juice in the box with paper, then put it in the middle of the oven and heat it at 230 degrees for another ten minutes. If you like something crispy, bake it for another five minutes. Be sure to look at it at this time to avoid burns.