Practice of Roasting Wings in Orleans

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.

Step 2

Illustration of the practice of roasting wings in Orleans

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

Step 3

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

Step 4

Preheat the oven for 200 degrees, brush a thin layer of honey on both sides of chicken wings, bake in the preheated oven for 15 minutes, take out and repeat brushing 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.

Finished map of roasted wing in Orleans

knack for cooking

Garlic juice must be used instead of water for baking, which will be unexpected and delicious.

The chicken wings are preserved in cold storage for 24 hours, which is enough to taste. You don't need to poke holes with toothpicks. Of course, if you are in a hurry, you can do this, but it will affect the taste of leather Q bombs.

If there are too many pickled chicken wings at one time, half of them can be taken out after 24 hours of refrigeration, frozen and preserved, and thawed at room temperature before eating, and the taste will not be affected.