2. Pickling: Wash the chicken wings, soak them in cold water to drain the water, remove both sides of the cutting knife, two spoons of Orleans marinade, a little black pepper, one spoonful of cooking wine, one spoonful of oyster sauce and one spoonful of honey, massage them evenly, and marinate them in the refrigerator for more than two hours.
3. Roasting: put the marinated chicken wings on the roasting net, brush the excess marinade, preheat them in the Hays C40 oven, roast them at 200 degrees 15 minutes, take them out and brush them with honey, then turn over and bake them at 200 degrees 10 minutes.