1. raw materials: 2 cups of flour, 1/2 teaspoons of salt, 1/2 teaspoons of thyme, 1/2 teaspoons of basil, 1/2 teaspoons of oregano and 1. Teaspoon of dry mustard, 4 teaspoons of paprika, 2 teaspoons of garlic salt (garlic salt: a mixture of garlic powder, salt and starch), 1 teaspoon of ginger powder?

Second, New Orleans roast wing practice:

1 Soak chicken wings in clear water for more than half an hour, wash them, dry them with kitchen paper or drain them, and put them in pots for later use.

2. When soaking chicken wings, you can prepare garlic juice. Chop 4 pieces of garlic, put it in a garlic mortar and mash it into mud. Add a little water to soak it for 10 minute.

3. Pour a proper amount of Orleans marinade into the chicken wing pot, add the filtered garlic juice, grab it repeatedly, cover it with plastic wrap and refrigerate it for 24 hours.

4. Preheat the oven to 200 degrees, brush a thin layer of honey on both sides of the chicken wings, bake in the preheated oven for 15 minutes, take out the repeated brush with a thin layer of honey on both sides, turn it over and put it in the oven for about 10 minutes, and take it out and plate it when you see that the chicken wings are deeply colored.