New Orleans chicken lap roll
By VicentaLakin
The whole chicken leg is made more time-consuming and easier to roast; the chicken leg is taken down and roasted directly, and it is easier to turn back. It's inspired by the tin paper ribs that I ate at the hotel, wrapped in tin paper and baked them, delicious and smooth. The chicken legs are inherently smooth and made of tin paper, which should be more delicious。
Recipe Recommendations
- chicken legs of 6
- New Orleans Marinade 40g
- garlic appropriate amount
- glutinous rice wine/cooking wine appropriate amount
- honey appropriate amount
- slightly spicy
- baking
- several hours
- simple
Steps for New Orleans chicken lap roll
1
The chicken leg was washed and the whole piece of chicken leg left behind
2
Half of the garlic is in the chicken, with pickles and gin, tweezing with hands, tweezing, six hours in the fridge
3
Lay a piece of tin paper on the grill, put the salted chicken on top, the chicken skin down, three pieces of chicken a roll
4
Scroll it in a roll, and it's the shape of candy
5
The oven is 200 degrees up and down for 25 minutes. Take it out and open the tin paper and brush the honey
6
Change it to 150 degrees for 10 minutes
7
It's a little cold, and you can have it