500 grams of chicken wings, 35 grams of cook 100 New Orleans barbecue material and 35 grams of clear water.

Exercise:

1. Wash and filter the chicken wings and put them into the basin;

2. Add the same amount of water into the barbecue material to make it paste;

3. Pour the evenly mixed pasty barbecue material into the chicken wings and stir well;

4. Put the chicken wings mixed with seasoning in the refrigerator for the night, and stir a few times in the middle to taste;

5. The next day, put the marinated chicken wings flat in the frying pan and fry them slowly with low fire;

If you use an ordinary pot, you can use a paper towel to put a thin layer of oil on the pot. If you use a non-stick pan, you don't need to put oil. )

6. Fry one side of the chicken wings into golden brown, and then turn over and fry the other side;

7. Fry until the chicken wings are golden on both sides and fully mature.

Roasted chicken wings in New Orleans: a good place for lazy people.

Raw materials:

8 chicken wings (300g), 20g New Orleans marinade.

Exercise:

1, wash chicken wings;

2. Pour in a little marinade;

3. Wrap it in plastic wrap and put it in the refrigerator for one night;

4. Take it out and put it on the baking tray;

5. Preheat the first layer in the oven at 200 degrees for 25 minutes;

6. Just take out the honey water.