2, chicken thighs clean, with kitchen paper simply dry under the water, with a toothpick or fork, to the chicken thighs all over the body full of small holes, of course, have a special hole zapper better.
3, put the processed chicken thighs into the airtight bag, Orleans sauce and pour it in, squeeze out the air, seal, rub the chicken thighs, so that the sauce is completely wrapped around the chicken thighs, and put it into the refrigerator to marinate in the flavor of the refrigerator for at least four hours, but usually overnight is better.
4, baking pan lined with tinfoil, set up a grill net, the marinated chicken thighs arranged.
5, into 180 degrees preheated oven, baking half an hour.
6: While the chicken is baking, prepare a small bowl and pour 2 tablespoons of honey and 1 tablespoon of rice vinegar into it and mix well.
7, take out the chicken legs baked for half an hour, put the chicken legs on the cool side of the prepared honey water, the surface of the surface in the sprinkle a little cooked white sesame seeds.
8, the oven into the upper and lower heat 200 degrees, into the chicken thighs, continue to bake for half an hour.
9, baking is complete, directly out of the baking dish, a very attractive Orleans crispy chicken thighs on the completion.