Introduction: New Orleans barbecue wings unique sweet aroma and spicy aroma of Orleans, so that the full chicken meat fresh and sweet back, many hotels are also imitating the production. Specific practices are:

(1) 550 grams of chicken wings into the container, into the marinade (custard, mirin, monosodium glutamate 8 grams of salt, food powder, five spice powder 10 grams each, 5 grams of meat tenderizer, pepper 3 grams, 20 grams of cooking wine), hand mixing evenly into the refrigerator (the temperature is easy to control in the 0 degrees - 4 degrees appropriate) fresh refrigerated for 18 hours, during which the tossing a few times, mixing and stirring well.

(2) Combine the spices (2g each thyme, basil, salt, oregano, 3g each black pepper, 3g each dry mustard, 5g each red chili powder, 5g each ginger powder, 4g garlic powder, 12g monosodium glutamate (MSG), 10g each green onion, 10g each ginger) in a large bowl and whisk to combine. (3) Pick out the chicken pieces and dry them, dip them into the beaten egg mixture, then dip them well into the breadcrumbs (sesame seeds, crushed peanuts and breadcrumbs mixed in the ratio of 1:2:10), and then put the chicken pieces into a large bowl and coat them evenly with the spice powder.

(4) Set the oven to 220 degrees, place the chicken pieces on a baking sheet and bake skin side up, cover with tin foil and bake for 10 minutes, then remove the foil and bake for another 8 minutes, remove from the oven and brush with oil, then place in the oven and bake for another 7 minutes, remove from the oven and serve.

Note: Thyme, basil, and oregano are some of the most common spices used in Western cuisine. For example, oregano, rich in active substances, belongs to a kind of herb, oregano powder has a strong aroma and spicy flavor, commonly used in soup, making Italian, stuffing, salads, etc., Pizz. is indispensable.