Step 1

Soak the chicken wings in cold water, rinse them, dry them with kitchen paper, make two cuts on the front and back of the chicken with a knife, or prick some holes with a toothpick to facilitate the taste.

Step 2

Take a clean and waterless container, add the marinade of roasted wings in Orleans and cold boiled water in a ratio of one to one, and mix well.

Step 3

Put the chicken wings in, stir and knead evenly.

Step 4

After massage, cover it with plastic wrap and put it in the refrigerator for refrigeration. You can also put it in a fresh-keeping bag and tie it tightly, which makes it easier to taste. Turn it over several times from time to time to make the marinade fully contact with the chicken wings to help marinate it. My suggestion is to marinate for a long time, at least overnight.

Step 5

Preheat the oven up and down at 15 degrees for 1 minutes, and spread tin foil on the bottom, so that the juice baked later won't pollute the oven, and spread it directly on the tin foil without a grill.

Step 6

Put the chicken wings into the oven and bake them for 1 minutes before taking them out.

Step 7

Take out the chicken wings, brush a layer of honey and seasoning on both sides, then put them in the oven, and continue to bake for 1 minutes. Pay attention to the coloring to avoid burning, and adjust the time according to the temper of your own oven.

Step 8

Poke the cooked chicken wings with chopsticks. If there is blood, it is not cooked yet, and it needs to be roasted again. If it is easily poked, it is cooked. Take it out and put it on the plate, and sprinkle with a little cooked sesame seeds.