The practice is as follows:

1. Thaw the chicken wings, wash them, drain the water, add a proper amount of Orleans marinade and marinate them evenly, or add salt, soy sauce, honey and cooking wine for 3 hours.

2. Beat an egg into a bowl and beat it into a uniform egg liquid. Put the chicken wings in and pour a layer of egg liquid first.

3. Put the bread crumbs into the bowl, and wrap the chicken wings with a layer of bread crumbs after dipping in the egg liquid.

4. spread a layer of tin foil on the baking tray, brush a thin layer of oil, and put the prepared chicken wings. Brushing oil can prevent chicken wings from sticking to paper easily when they are just roasted and out of oil.

5. Preheat the upper and lower tubes of the oven at 220 degrees 10 minute. When the heating tube turns red, it turns black, and the chicken wings are baked in the oven for 25 minutes. When the time is up, take out the baking tray, put the chicken wings on the tray, and let them cool slightly to make them more crisp and not too hot to eat.

6. Take out and dry for 5 minutes.

The beautiful official website-high-value small oven is easy to operate and can be timed at will. PT253 1