Roasted chicken wings are definitely a good thing. For beginners in the kitchen, there is nothing simpler than this, and there is nothing easier to make and ensure delicious food. If guests, whether adults or children, bake a plate of chicken wings, they will be swept away immediately. Adults and children like it so much. I think there should be very few people who don't like it. This dish is also very suitable for banquets. Marinate it one night in advance and bake it in the oven when cooking. It's really convenient and delicious, even for beginners in the kitchen. Sauced chicken wings raw materials: 9 chicken wings, one package of Happy barbecue sauce: chopped green onion, Jiang Mo, minced garlic, 1 tsp soy sauce, 1 tsp soy sauce, 1 tsp cooking wine, 1 tsp honey. Practice: 1. Prepare materials, wash chicken wings, and cut onions, ginger and garlic into sections. 2. Wash and drain the chicken wings. For convenience, insert a toothpick on the back of the chicken wings. 3. Put barbecue sauce, soy sauce, soy sauce, cooking wine, honey, onion, ginger and minced garlic into a large bowl and mix well. 4. Add chicken wings and marinate overnight. If you are in a hurry, it will take half an hour, but the longer you marinate, the better. 5. Spread tin foil on the baking tray and put chicken wings on the baking net. 6. Preheat the oven to 200 degrees, put it in the middle layer of the oven and bake it for 10 minute, then take out the chicken wings, brush them with a layer of barbecue sauce, and continue baking for about 10- 15 minutes until the surface is brown.

Tip: Put the baking tray covered with tin foil under the baking net and pick up the soup dripping from the chicken wings. After baking, you can throw away the tin foil directly, otherwise the soup dripping on the baking tray will carbonize and it will be more troublesome to clean up. You can also bake it directly with barbecue sauce.

Chicken wings are not easy to roast for a long time, 20-30 minutes is enough (the roasting time in each oven is different, I use the beautiful AWRF oven, so I should adjust the time reasonably according to my own oven ~), otherwise the gravy will be dry, hard to eat and not delicious.