1. 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 a pot for later use

2. Put 55g chicken wings into a container, and add marinade (custard powder, Weilin and monosodium glutamate, 8g salt, 1g edible powder, 1g allspice powder, 5g tender meat powder, 3g pepper and 2 cooking wine).

3. When soaking chicken wings, you can prepare garlic juice. Chop 4 pieces of garlic, mash them in a garlic mortar, and soak them in a small amount of water for 1 minutes.

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

5. Preheat the oven for 2 degrees. Brush a thin layer of honey on both sides of the chicken wings and preheat them. Turn it over and put it in the oven for about 1 minutes. When you see that the chicken wings are deeply colored, take them out and put them on a plate.

5. Barbecue with charcoal fire. After burning, just sweep a little honey on the surface. Don't burn it after adding honey. This is the wrong method. Too hot will destroy the nutrients of honey.