Choose fresh wings or the roots of wings. If the surface of the wing or the root of the wing is intact, you can puncture several holes in the back with a needle to facilitate pickling. Every 100g chicken wing or wing root, add 7g New Orleans roast chicken gravy and 4g ice water, mix the ice water and gravy evenly, pour them into the chicken wings, and stir them evenly (it is recommended to use a strong bag, seal it and roll it on the table until the juice is absorbed by the meat). 2) Put the marinated chicken in the refrigerator. It is strongly recommended to marinate 12~24 hours (to make chicken wings tasty), and it is best to turn them once every two hours. Baking the marinated wing roots in the oven, heating at 170 ~ 180℃ for about 15 minutes, and baking at 200℃ for 3 minutes will make the skin brown and attractive. You can also barbecue in the microwave oven for about 10 minutes.

Suggested baking time: wing: 8 ~ 10 minutes, wing root: 15 ~ 20 minutes, drumstick: 30 ~ 40 minutes, whole chicken: 60 ~ 90 minutes. Tip: generally speaking, for coke bottle caps, the amount of marinade is about 5 ~ 6 grams, and the amount of water is about 8 grams.

Pickling point:

(1) It must be pickled thoroughly before it can be thoroughly tasted.

(2) If the drumstick is relatively large, you can prick some eyes with a needle or hit a few times more.

(3) It can be pickled many times, refrigerated and taken out as much as you eat.

(4) Our ingredients can be used flexibly in other dishes and can be mastered flexibly.