material

570 grams of chicken wings, 40 grams of roast chicken in New Orleans, 40 grams of clear water and 25 ml of Spanish olive oil.

working methods

1. Pour the roast chicken into a bowl and stir well with clear water.

2. Wash the chicken wings, fully drain the water, put them in a container, pour in the prepared juice and stir well.

3. Pour in Spanish olive oil, continue to stir well, cover it and put it in the refrigerator for about 24 hours.

4. Preheat the oven to 200 degrees. Put the chicken wings on the grill, the baking tray on the bottom of the oven and the grill on the middle, and bake for 20 minutes. After that, move the grill to the top of the oven and bake for 5 minutes.

Practice 2, the root of roasted wing is in New Orleans.

material

Orlean baking material 50g wing root 500g honey sweet and spicy sauce 2 tablespoons.

working methods

1. Mix 50g of baking materials and water according to the ratio of 1: 1, then add 2 tablespoons of sweet and spicy sauce and mix well.

2. Cut a few knives on the wing root (convenient for tasting), add (1) and mix well. Cover it and put it in the refrigerator overnight (take it out and massage it a few times to taste).

3. Preheat the oven to 200 degrees, put the marinated wing roots on the grill, and then bake them in the middle layer with the lower baking tray (brush the marinated seasoning again) for about 15 minutes.

4. Take out, brush with a little honey and bake for 5 minutes, then take out the other side and brush with honey, and continue baking for about 5 minutes.

skill

1. I made marinade once before. It's grilled fish. It's delicious. Xiaoyu was full of praise after eating it, so this time she changed her taste slightly and added a little hot sauce. You can skip what you don't like.

2. If you like something heavier, you can add more baking materials like dancing (500g is 35g baking materials in the original recipe) to enhance the taste.

3, the curing time is as long as possible, and a few knives are cut on the material, which is also for the taste.

4. Brushing honey can make the taste more diversified, and the color of baked products is more attractive.

Exercise 3, No Oven-New Orleans Chicken Wings

material

500 grams of chicken wings, 35 grams of cook 100 New Orleans barbecue material and 35 grams of clear water.

working methods

1 Wash the chicken wings, filter them and put them in a pot;

2 add the same amount of water to the barbecue material to make it paste;

3. Pour the stirred pasty barbecue material into the chicken wings and stir evenly;

4 chicken wings mixed with seasoning are put in the refrigerator for the night, and can be stirred several times in the middle to taste;

5 The next day, put the marinated chicken wings flat in the frying pan and fry them slowly on low heat;

6 fry one side of the chicken wings until golden brown, then turn over and fry the other side;

7 Fry the chicken wings until golden brown on both sides and fully mature.

skill

If you use an ordinary pot, you can apply a thin layer of oil on the pot with a paper towel. If you use a non-stick pan, you don't need to put oil.

Exercise 4, Orleans stick wings

material

9 wing roots, about 500 grams, 35 grams of Orleans baking material, 35 grams of water, 5 grams of oil, and a little cooked white sesame seeds.

working methods

1, wash the wing roots, draw a circle at the roots with a knife, and cut off the tendons and meat.

2. Then tear the chicken wings to the end with your hand and knife and put them in a fresh-keeping bag.

3. Boil the marinade with water and pour it into a bag with wings. Tie the bag tightly and marinate it in the refrigerator overnight.

4. Wrap the top of the marinated wing root with tin foil and put it in a baking tray.

5. Preheat the oven to 200 degrees and bake in the oven for 20 minutes. You can take out the marinade or honey water in the middle (it can be omitted to save trouble) and sprinkle with white sesame seeds to continue baking. )