Ingredients preparation: 4 chicken legs, 40g New Orleans baking material, honey10g-15g, a little water and a little cooked white sesame seeds;

Practice steps:

1. After washing the chicken leg, soak it in clear water for a while, drain the water, fork some holes in the chicken leg with a toothpick or fork, and then make two or three cuts on the chicken leg with a knife.

2. Pour the New Orleans baking material into the chicken leg, mix the powder with the chicken leg evenly, put on disposable gloves, spread the seasoning evenly on the chicken leg, and massage the chicken leg for 5- 10 minutes if you have time; Marinate the chicken legs together, put them in a fresh-keeping bag, and then put them in the refrigerator together for more than 4 hours (you can marinate them one night in advance).

3. Take out the pickled chicken legs and put them on the rack.

4. Put it into a preheated oven and fire at 190 degrees for about 40 minutes. Put the net rack with chicken legs in the middle layer and the baking tray with tin foil on the lower layer to catch the dripping liquid. After baking for 10 minutes, take out the remaining baking juice after brushing and curing. Then roast for 15 minutes, rinse the whole chicken leg with honey water (add a little water to the honey to blend), and continue roasting for 15 minutes.

5. After baking, take out the plate and sprinkle with a little white sesame seeds.