A wide-bread chicken wing

There is a strong appetite for chicken, which has a lot of glastic content and a lot of gelatinic protein, which can be beneficial for maintaining skin glitter and increasing skin elasticity, as well as for adding marrow to the stomach. Ever since the oven was added to the home, apart from making my favorite western dot, the most done is the roasted chicken wings, which are so colourful, fragrance, good tastes, and can be used to make broad fork roast。

Recipe Recommendations

chicken wings 500G
salt 4g
sugar 35g
chicken essence 1g
soy sauce 13g
soy sauce 10g
peanut butter 8g
pepper 1g
oyster sauce 15g
liquor 8g
seafood sauce 5g
honey appropriate amount

salty and sweet
roast
an hour
ordinary

Steps for A wide-bread chicken wing

First, we mix all the supplements except honey

(b) Scratch the chicken wings with a knife one to two on each of the wings for taste, adding all the pickled sauces at once (with the exception of honey) and plastering them evenly, sealing them with a membranes and freezing them in the fridge for 24 hours

Twenty-tens of tin paper on the grill, and the wings are evenly placed on the grill, with 200°C in the lower part of the oven. A hot wind cycle of 15-20 minutes, with the mid-to-intermediate turning, depending on the size of the chicken wings purchased

Twenty-tens of tin paper on the grill, and the wings are evenly placed on the grill, with 200°C in the lower part of the oven. A hot wind cycle of about 20 minutes, bearing in mind the need to turn over, depending on the size of the wings purchased

You can eat when you're cold。