Materials?

Chicken wings 600g

New Orleans roast chicken marinade 45g

45 grams of water

Honey 1 spoon

Practice?

600 grams of chicken wings, about 16, washed and drained;

Punch some holes in the chicken wings with toothpicks to facilitate the taste;

Put chicken wings in a pot, add 45 grams of New Orleans roast chicken marinade and 45 grams of water;

Put on disposable PVC gloves and mix them evenly. You can grab them for a while to make them more tasty.

Put it flat, cover it with plastic wrap, put it in the refrigerator for more than 12 hours, and eat it at noon the next day.

Arrange the marinated chicken wings neatly on the grill;

Spread tin foil on the baking tray and put it at the bottom of the oven. Preheat the oven at 200 degrees up and down for 10 minute, add chicken wings, bake for 13 minute, take out the chicken wings and turn them over and bake for about 7 minutes.

1 spoon of honey and 1 spoon of water, and stir evenly for later use;

Take out the chicken wings and brush them with honey on both sides;

Put it back in the oven and bake for another 2-3 minutes;

Take it out, put it on a plate and begin to enjoy it.

Tips

1. Chicken wings will drip marinade and oil during the baking process, and then they will be burnt. The baking tray is covered with tin foil and placed at the bottom of the oven to catch the drippings and facilitate cleaning;

2. Different ovens need different baking time, which requires personal summary. The first side is usually baked until the chicken wings are oily, and the baking time is generally half that of the first side.