Soy sauce must be put, but never too much. If you put too many colors, it will be ugly to bake. If you don't put it, the color will be too light and it won't look good when baked! If you can't master it well, you can add it bit by bit and stir it until you feel the color of soy sauce sticking to your chicken wings. Color, smell, taste and color directly affect our appetite.
2. Don't put too much salt, because I feel that going out for barbecue is still not suitable for eating things that are too salty, even if it is a little light. Don't put too much cooking wine, or it will be too heavy and not delicious.
4. Pixian bean paste is recommended to be put more. This is the most delicious and necessary ... eat it and you will know. ...
5. When curing, try to use a glass container with a cover, and try not to put it in a plastic bag or an aluminum or iron container for curing, because salt is still very corrosive. If plastic bags are used, seasoning juice will leak out of the plastic bags in a short time, and the bottom of aluminum or iron containers will be corroded for a long time.
6. Marinate the chicken wings the night before going out for a barbecue. It is best to turn them twice at night and try to marinate them evenly.