New Orleans
By VicentaLakin
My niece likes chicken wings, so let my sister-in-law have some. That's not what I told her to do. And then there's a pack of New Orleans fowl, so let's bake a fowl, pick it up Saturday night, bake it up Sunday morning. Her mom went to the street and bought her food and brought it back。
Recipe Recommendations
- chicken wings the 12
- New Orleans Roasted Wings 35 grams
- cooking wine 1 tablespoon
- salty and fresh
- roast
- a day
- simple
Steps for New Orleans
1
Wash the wings of the chicken and draw both sides of the blade, so it's easier。
2
Take a bowl, put it on the wings, and a spoonful of wine
3
Put it in roasted wings, massage the chicken wings for a while, and evenly scratch the roast wings。
4
Pack it with a strong bag, stick it tight, freeze the fridge for the night, and turn it over a few times. The length of time is better than two hours at least。
5
When you're going to roast, put a tin sheet under the grill so it doesn't get dirty。
6
Put chicken wings on the grill, bigger in the middle, smaller in the side。
7
In the middle or lower part of the oven, there is a fire of 180 degrees for 25-30 minutes, which varies from one person ' s oven to another at different times and at different temperatures, for reference purposes only, but generally over 180 degrees of roast。
8
When it reaches 15-20 minutes in the middle, the dish is removed, the wings are turned over and the roast continues。
9
When it's done for 25 minutes, take out the grill and stick it with a chopstick, so that it can easily pierce the wings of the chicken without blood coming out, even if it's ripe。
10
You can turn the wings over again, if you like, and bake them for a few more minutes, make sure they're ripe, and bake them on the surface for a while, and they're better。New Orleans Make Tips
One, the wings are salted. Why did you put a bag in the fridge? It's easier to turn the face in a bag, so it tastes evenly. What if there's no oven? Some people may not have ovens in their homes, but if there is a covered, unfailing pan, the fire is slow, the lid is covered for a few minutes and the lid is cooked for a while. I've tried. It's a little bit worse than the oven, but it's delicious。