Garlic chicken wings
By VicentaLakin
It's a sauerkraut with a hot, cayenne and pepper powder, plus another paprika, so the color is dark, but it's not hot, it's good。
Recipe Recommendations
- chicken wings 10 yuan
- garlic 5-merous
- Marinade pepper powder 1 tablespoon
- Marinade chili powder 1/2 tablespoon
- Marinade red pepper powder 1 teaspoon
- Marinade pepper 1/2 teaspoon
- marinade salt 1 teaspoon
- Marinated soy sauce 1 tablespoon
- Marinade fine sugar 1/2 teaspoon
- Marinade brandy 1 tablespoon
- Brush liquid red pepper powder 1/2 teaspoon
- Brush liquid chili powder 1/2 teaspoon
- slightly spicy
- roast
- several hours
- ordinary
Steps for Garlic chicken wings
1
Clean the wings of the chicken, cut the back of the wings with two knives deep into the bone, and then put them in the containers with a spoon of pepper powder, a spoon of pepper cayenne 1/2 spoons, a spoon of pepper powder Paprika 1, a spoon of pepper powder 1/2 tea, a spoon of salt 1 spoon, a spoon of raw sugar 1/2 tea and a spoon of brandy (with wine also) and equilibrate, if not in a hurry, the fridge is put up overnight, if it is used on a daily basis, for 15 minutes
2
With a grill, with tin paper, and a good discharge of chicken wings
3
(b) To keep the chicken watch bread wet while it is baked, for about 25 minutes, and not remove tin paper when entering and leaving the wings
4
When there are roasted chicken wings, the hand will be released and the garlic will be cut into a large bowl, with two spoons of vegetable oil, one second of pepper and one half of pepper, evenly mixed
5
Put the wings in the bowl and mix them evenly
6
Put a steamer on the original grill and release the wings
7
Put some garlic on the wings with a spoon
8
(a) Feeding the surface to golden yellow with the watchfire Broil function Low (low) and turn the other side, with some garlic on it and roast it into yellowGarlic chicken wings Make Tips
1. It is best to cook the chicken wings through first before grilling the surface; cover them with foil during the initial roasting to retain moisture so the meat does not become too dry; 2. Place a wire rack inside the baking tray to separate the wings from the tray; this prevents the wings from sticking to the tray and allows juices to drip down, keeping the bottom of the wings dry; 3. When using top heat (the Broil function), do not use too high a temperature at the end, as it burns easily; watch the oven closely when using top heat and do not leave it for too long.