Roasted chicken wings with lemon and vanilla

Recipe Recommendations

• chicken wings a box of
• potatoes of 2
• mushrooms of 3
• carrots 1 piece
• garlic appropriate amount
• olive oil 1 tablespoon
• freshly ground black pepper appropriate amount
• rosemary appropriate amount
• soy sauce 1 teaspoon
• honey 1 teaspoon
• salt 0.5 small spoon
• lemon juice 1 teaspoon

• vanilla
• roast
• an hour
• ordinary

Steps for Roasted chicken wings with lemon and vanilla

1

Mix black pepper, rosemary, mixed chopped vanilla, soy sauce, honey, salt, and lemon juice in a small bowl well.

2

Wash the chicken wings, dip them in the sauce mixed in step 1 with a cooking brush, evenly brush the chicken wings one by one with the seasoning, and place them in a larger container.

3

Cut the garlic into slices and place it with the lemon slices in the container with the chicken wings. Put the container in the refrigerator and marinate for half an hour.

4

Wash and peel potatoes and carrots, wash mushrooms, cut three vegetables into smaller hob pieces, place them in a container, add shredded black pepper, 0.5 tsp salt, and 1 tsp olive oil to mix.

5

Lay tin foil in a baking sheet, use a cooking brush to apply 1 teaspoon of olive oil to the tin foil (make sure the entire sheet is evenly spread), spread the vegetable pieces evenly on the oiled tin foil, and then remove the chicken wings from the refrigerator and spread them on the vegetable pieces, as shown in the picture.

6

Heat the oven to 170 degrees, preheat for 5 minutes, set the time to 30 minutes, and serve on a plate.

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