How to roast wings with crispy honey sauce?

Wash and drain the chicken wings, and try to absorb the water from the chicken wings with kitchen paper. Spread paper on the bottom and top, and press it to avoid the sauce from becoming weak when the chicken wings come out of water in the subsequent pickling.

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Make two cuts on both sides of the chicken wings (or make a small hole in the chicken wings with a fork, which is basically invisible after the small hole is made, which is more beautiful), so as to facilitate the subsequent taste. ? I cut the knife directly because it is convenient. Here, almost 4 pieces are processed at once, and the sauce is doubled. After being thoroughly salted in cold storage, it can be frozen separately ~

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Cut some ginger slices and garlic slices and sprinkle them in to remove the fishy smell.

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Adjust the sauce of pickled chicken wings (one sauce with about 2 chicken wings): 35g of light soy sauce, 2g of oyster sauce, 15g of tomato sauce, 8g of sugar, 2g of salt and pepper, a few drops of lemon juice, and a little black pepper according to taste preference. (If you like spicy and heavy taste, you can add some Chili powder or dip it in water Chili noodles or two spoonfuls of Laoganma) and mix well for later use. ? Why are there white sesame seeds in the bowl? Because there are hahaha in the salt and pepper I have at hand, the amount is rarely negligible ~

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Mix the chicken wings and sauce thoroughly and "massage" for a while (grab it with gloves). If you have a sealed bag at home, take one, pour all the chicken wings and sauce in, squeeze out the air and seal it! ? It's important to squeeze out the air? Put it in the fresh-keeping layer of the refrigerator for the night or marinate it until it is completely tasty. Occasionally open the refrigerator and turn the bag over, and rub it through the bag to make the sauce more evenly wrap the chicken wings.

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or after the bag is packed, completely squeeze out the air and tie the mouth of the bag, so that the sauce and chicken wings will fit more closely; Because the mouth of the bag is usually dirty, it is best to put another bag outside before refrigeration to avoid the odor of the refrigerator. (Experience has proved that this sealing method is more delicious)

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Wrap the baking tray with a layer of tin foil (aluminum foil) mainly for easy washing? Grease the whole dish with a brush or spoon, and arrange the chicken wings in order ~? Remember to brush the oil before putting the chicken wings!

Please click to enter the picture description. If you don't mind washing the grill net, you can brush the grill net with oil, and arrange the chicken wings on the grill net, which will be drier and more crispy. Remember to put a tin foil-wrapped grill pan under it to receive the oil ~ (The attached picture is taken when I grilled this chicken wing with the grill net again =v=, which is not the main picture of this recipe, just to show how to roast chicken wings with the grill net)

Please click to enter the picture description < p First, pat the juice of the chicken wing skin slightly with kitchen paper; 2? If it is an oven with hot air circulation function, directly bake it at 19 degrees and hot air circulation for about 5 minutes, and see it dry through the oven glass; ? 2? It doesn't matter if there is no hot air in the oven at home. Use the hot air of the electric hair dryer to blow, blow and blow for a short time, and finally send it into the oven for 19 degrees for 5 minutes-(if you want the chicken wings to be tender, you can lower the fire in this step). After taking out the chicken wings, adjust the oven temperature to 22 degrees for preheating ~

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Cut a proper amount of butter in advance (depending on the number of chicken wings), and wait too long at room temperature to soften. You can bite it in the microwave for about 1-15 seconds, as long as the butter is similar to the video below.

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Press it, and it is soft and kneaded, but it has not melted-coat the skin of chicken wings with this softened butter, and then bake it at 22 degrees (with hot air) for 15 minutes.

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The buttered chicken wings are roasted to a crisp state, and sometimes the skin bulges ~

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Brush a layer of honey (? Note that it's Bo Tu, huh? Brush it thinly? ), then fire at 22 degrees, or fire can be slightly raised to 23 degrees, (with hot air) bake for 5 minutes-out of the oven!

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Eat while it's hot ~ ~ ~ In order to get a clear picture of the crispy skin, I specially grabbed my midnight snack (grilled three wings separately =v=) to shoot.