1, prepare 30g of garlic, 40g of onion, 20g of ginger, 25g of allspice powder 1, 25g of chilli powder 1 spoon, soy sauce 1 tablespoon, half a spoon of oyster sauce, 5g of salt and sugar 1 teaspoon.

2. Wash and drain the wings and cut two knives on both sides of the chicken wings to help the taste;

3. Chop onions, ginger and garlic, and cut tomatoes into dices;

4. Put other seasonings into a bowl and mix well for later use;

5. Heat the pan and drain the oil. When the oil is 7 minutes hot, pour the chopped onion, Jiang Mo, garlic, diced tomato and the blended seasoning into the pan and stir fry;

6. Stir fry for a while and add water. Bring the water to a boil.

7. Collect the juice on high fire, and continue to stir fry after the water is less until it is fried into a sauce. Take out the pot and cool it for later use;

8. After the sauce cools, put the drained chicken wings into the sauce and mix well, so that the chicken wings are completely submerged in the sauce. Cover or cover with plastic wrap, and refrigerate for 5 to 24 hours;

9. Mix honey and water in a ratio of 1 ratio 1 for later use;

10, take out the refrigerated chicken wings and put them on a baking tray paved with oil paper, and brush the adjusted honey. Preheat the oven to 200 degrees, add chicken wings, and take them out for about 13 minutes.