Ingredients: chicken wings: 13, soy sauce: 15g, soy sauce: 4g, oyster sauce: 8g, cooking wine: 8g, salt: 5g, honey: 16g, corn oil: 12g, sugar: 5g, pepper.

1, the weight of the main ingredient chicken wings.

2. Pour oyster sauce, soy sauce, soy sauce and cooking wine into an empty bowl, then add sugar and pepper and mix well. When weighing the seasoning, it is best to put the empty bowl on the kitchen scale, pour the seasoning and weigh it quickly.

Note: according to the length of curing time, increase or decrease the amount of seasoning The length of curing time directly affects the salty taste of finished products. Everyone has different tastes. As long as you know the operation steps, everything else is flexibly adjusted according to your own taste. The amount of seasoning in the recipe is only a reference, so I hereby explain it.

3. Stick forks or fruit forks on the washed chicken wings one by one, preferably densely packed, which is conducive to quick and even seasoning. Pay special attention to Dozza several times between the two bone seams of chicken wings, so that the original shape of chicken wings can be maintained without a knife. You can also insert it with a toothpick, but it is easy to eat quickly without a fork.

4. Sprinkle the salt directly on the chicken wings that have been pierced, massage with gloves, then pour the sauce in, massage for a while for convenience and quick taste, then seal with plastic wrap and marinate for about 1 hour. If the pickling time is enough, you can taste the chicken wings without puncturing them.

5. Take the marinated chicken wings out of the sauce and put them on the kitchen blotting paper to dry the excess water on the chicken wings.

6. Cover it with another absorbent paper towel and it will be wiped clean soon.

7. This is the chicken wings covered with sauce, waiting for the surface of the chicken wings to be brushed with corn oil.

8. Put the dried chicken wings in a bowl, pour corn oil into the bowl, put on gloves and massage, and it will be better soon, much faster than brushing oil with a brush.

9. Put the oiled chicken wings on the baking net and grease the chicken wings in order to prevent the chicken wings from touching the baking net and lock the moisture in the chicken wings.

Note: This recipe is only used for roasting chicken wings. If the recipe is baked with tin foil, there will be some deviation in taste, so it is recommended that friends who use this recipe roast chicken wings with a baking net, which is hereby explained.

10, put the baking net into the middle layer of the oven preheated for 6 minutes in advance, and put a baking tray with tin foil under the baking net. The baking tray is mainly used to pick up the grease dripping from the wings of roast chicken. Take the tube up and down 200 degrees, set the time for about 26 minutes, bake for about 17 minutes, take out and brush the honey, and turn the chicken wings over by the way, and continue baking for about 10 minutes.

For the first time, you need to keep a close eye on the oven and observe that the surface of the chicken wings will turn very yellow. After baking a few more times, you will find the baking time in your oven. Don't bake. If you turn on the oven, you can continue baking it.

1 1. Take it out and install it.

12, and you can also sprinkle white sesame seeds while they are hot.