Orleans baked chicken wings can be regarded as a simple, delicious representative of the first material is very easy to obtain, and the second is the production process is very simple, white completely able to operate, zero failure. The cost is also cheaper than those bought outside, I often do my own eating, to see how I do it:

One, you need to prepare the materials are as follows:

1, chicken wings: of course, you can use the center of the wing can also use the wing tip, depending on their own preferences.

2, moderate amount of cooking wine: deodorization, a little honey: to enhance the flavor, ginger slices.

3, New Orleans baked chicken wings seasoning: supermarkets a lot of brands, I think this flavor is better some, you can also choose other brands.

Two, the production of detailed steps

While the baked chicken wings are very good to do, but there are still some tips, see my steps below.

1, chicken wings cleaned, do not scratch the knife, because the process of baking will be easy to let the meat out of the bone, not beautiful and not delicious. Then how to flavor it? Use a toothpick big method: use a toothpick in the chicken wings front and back are tied with small holes can be.

2, marinade: the Orleans seasoning, honey, cooking wine, ginger are poured in, with hands carefully scratched well.

3. Refrigerate to rest: wrap in plastic wrap and refrigerate for at least 3 hours. The longer it takes, the more flavorful it will be. I usually marinate the first day and come home from work the next day to do the baking work, very convenient.

4, marinated after you can bake it ~

The baking sheet lined with non-stick greaseproof paper or tinfoil, the chicken wings on the baking sheet.

Put into the oven, put in the middle of the oven, bake at 200 for about 20 minutes or so, turn over halfway through.

Note: The temperature and time of the oven can only be used as a reference, and the specific temperature and temperament of the oven should be decided according to your own, because most of the home ovens do not have a large capacity, and it is easy to have a difference in temperature, and often on the high side. The same as baking desserts are Oh

If the home oven has a wet bake function can try, I use the medium wet bake, the benefit of this mode is that it will produce a little steam to raise the humidity of the oven, for some meat baking is very good: the skin is crispy, but inside the juices are very plump. Of course if you don't have the wet roast function, a regular oven with upper and lower heat will do.