Orleans Roast Wings
By TyriqueKihn
Don't use too high heat when cooking, especially when the soup is almost dry, be sure to use low heat
Recipe Recommendations
- chicken wings appropriate amount
- jujube appropriate amount
- white sugar appropriate amount
- brown sugar appropriate amount
- alkali appropriate amount
- glutinous rice appropriate amount
- Orleans barbecue appropriate amount
Steps for Orleans Roast Wings
1
Pour the roast meat into the basin and add the roast meat according to the ratio of 70 grams of roast meat to 1 kilogram of chicken wings. However, this is the whole chicken wings, so I put more.2
Mix the roast meat into juice with 1:1 water (trick: If frozen chicken wings melt, there will definitely be a lot of water, so the amount of water should be reduced appropriately or the taste will fade).3
Wash the chicken wings and put them on a plate to pickle (trick: use a duck needle or toothpick to poke more eyes on the chicken wings and let the marinade marinate the chicken wings as thoroughly as possible so that they can taste delicious).4
Marinate the chicken wings for 3-5 hours, preferably place them in the refrigerator and cover with plastic wrap.5
Preheat the oven to 200 degrees in advance, place the marinated chicken wings on the grill and roast them over high heat.6
Before entering the oven, brush a layer of juice on the surface of the chicken wings, and brush a layer of honey to color them better. Place on a grill and preheat oven at 200 degrees, middle layer. The lower layer is inserted into the baking pan to catch the oil residue. Bake for 25 minutes. (In the middle, the position is slightly changed according to the degree of color change of the chicken wings, and the remaining honey and sauce are brushed on, so that the roasted color is more uniform and the taste is stronger)