Ingredients: 500 grams of chicken wings, 20 grams of Orleans marinade, 50 grams of water

Methods:

1)Thaw the quick-frozen chicken wings, and wait until all the wings are melted, then wash them with water.

2)Orleans marinade add water and mix well, the ratio of water to ingredients is, 1000g chicken wings, 35g ingredients, 100g water.

3)Take a plastic bag and put the chicken wings in it first, then pour the Orleans marinade liquid into the bag and shake it back and forth a few times so that each chicken wing is evenly coated with the marinade. Place in the refrigerator and marinate for half a day.

4) Arrange the wings evenly on a baking sheet and place in the middle of the oven. Place a baking sheet in the lower middle layer and make sure to line the baking sheet with a layer of tinfoil, otherwise it will be hard to clean.

5)Brush another layer of marinade water on the surface of the wings.

6)Oven 220 degrees, 30 minutes or so.

7)In the middle, it is best to turn the chicken wings over and brush another layer of marinade water.

8)Be sure to eat them while they are hot for the best flavor. If they get cold you can heat them up in the oven or microwave.

The first step is to clean the chicken wings and control the water (the raw materials must be the products that have passed the state inspection).

The second part, mix the water with all the seasonings and marinades and pour it into the chicken wings, mixing well (the recommended practice is to use a sturdy pocket, seal it and wrestle and roll it on the table until the juice is absorbed by the meat).

The third step is to leave the first marinated chicken to marinate in the refrigerator freezer (around 0-4 degrees Celsius), recommended to marinate for more than 8 hours, preferably turning every two hours.

The fourth step is to dress the marinated chicken wings evenly according to the size ratio, paying attention to the center of gravity balance (easy to roll when grilling) and beautiful appearance (to stimulate the appetite).

The fifth step is to bake the dressed chicken wings in an infrared smokeless oven (in line with the needs of modern people's healthy diet) at a temperature of 120-140 degrees Celsius, so as to produce more aromas.

The sixth step, the baking should be frequently turned, according to the size of the wings to flexibly grasp the baking time, nine mature when sprinkled with dry powder, evenly seasoned.