2. Pour the mixed chicken wings and juice into a fresh-keeping bag, tie it up and put it in the refrigerator! The cold storage time can be about 4-8 hours, and those who like to make the taste more delicious can be pickled for one day!
3. Take out the pickled chicken wings and pour them back into the bowl. Take out the grill and wrap it with a layer of tin foil to spread the chicken wings one by one, or spread another layer of tin foil on the baking tray and put the roasted chicken wings on the grill, so that the roasted juice can directly drip into the baking tray below!
4. Preheat the oven at 190 degrees for 5 minutes, then put the chicken wings in the middle layer of the oven and bake at 190 degrees for about 30 minutes. Observe at any time during the process. After about 15 minutes, the surface of chicken wings will boil and bubble, turn over and bake for 15 minutes.
5. Don't waste the remaining juice … Brush chicken wings from time to time during baking.
Precautions:
1. It is best to marinate chicken wings overnight. It will taste better if it is marinated for a long time. I tried pickling for two hours, but the taste was not as good as that of overnight.
2. Different ovens may have different temperatures, ranging from 170- 190 degrees. If you are not at ease, you can bake it for five minutes. When roasting, you should always observe and adjust it in time to see whether you like to eat tender roasted wings or pursue burnt taste.
3. It is best to brush the baking net with oil and clean it after baking. The baking tray must be covered with tin foil, otherwise it will be difficult to clean the dripping oil when baking.
Some gravy is not salty, so you need to add some salt yourself. The marinade can go directly to the supermarket or a treasure to search for "Orleans roasted wing marinade".
If honey is liquid, just pour it out and brush it. If it is frozen into a crystalline state, melt it with a little warm water before brushing it, so that it can be painted evenly.