1, different cooking methods: chicken legs wrapped in tin foil are wrapped in tin foil to form a sealed package and baked. This can keep the drumsticks moist, prevent water loss, and make the chicken more tender and smooth. The roast chicken leg has no tin foil and is roasted directly on the baking tray. Without protective layer, the surface of chicken leg is easy to dry and the taste is hard.

2. Different taste: After the roast chicken leg is wrapped with tin foil, the moisture in the chicken leg is retained due to the sealing property of the tin foil, and the steam generated during the baking process is also locked, making the chicken more tender, smooth and juicy. However, without the protection of tin foil, the water on the surface of the chicken leg is easily lost, and the steam is also lost during the baking process, which makes the chicken dry and difficult to taste.

3. The baking time is different: because the baked chicken leg can keep the moisture inside the chicken leg after being wrapped in tin foil, the baking time is shorter. However, the roast chicken leg without tin foil will take longer because it is easy to lose water, so as to ensure that the chicken leg is roasted thoroughly.