Step 1, wash chicken wings, add cooking wine, and marinate ginger slices and scallion for about half an hour.
Step 2: Remove the ginger slices and add the Orleans marinade.
Step 3, add a little water to knead the chicken wings for a few minutes, let the marinade fully wrap the chicken wings, and put them in the refrigerator for more than four hours.
Step 4, put a little cooking oil in the bowl.
Step 5: Turn the oven to fork mode, with the upper tube 2 10 degree and the lower tube 250 degree preheating 10 minute.
Step 6, put tin foil on the baking tray, coat a thin layer of cooking oil on the bottom of the tin foil to prevent the chicken wings from sticking to the tin foil, and put the tin foil on the chicken wings to coat the excess marinade on the surface of the chicken wings.
Step 7, brush a little more cooking oil.
Step 8: Bake in the oven for about 5-20 minutes.
Step 9: Take it out, turn it over and bake it for about five minutes.
Step 10, generally about 20 minutes, you can eat the Orleans roast chicken wings that are as good as KFC and McDonald's.
Chicken wings are tender than chicken legs, and the meat is not as thick as chicken legs. It doesn't take too long to bake. Brush a thin layer of oil before baking to lock the water. The baked skin is tender and tender, and the chicken wings are heated evenly. The finished skin is golden and the meat is tender.