A duck-legged chicken wing in Orleans
By VicentaLakin
Recipe Recommendations
- duck leg of 2
- chicken wings of 6
- New Orleans Marinade 1 bag
- salt half a spoonful
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- oyster sauce 1 scoop
- shallots 2 pieces
- ginger slices 6 tablets
- garlic cloves 4-merous
- cooking wine 2 tablespoons
- salty and fresh
- roast
- an hour
- senior
Steps for A duck-legged chicken wing in Orleans
1
Duck legs and wings are frozen with water and blood。
2
The chickens have two blades on both sides, and the duck's legs are pierced with toothpicks, which facilitate the taste of pickles。
3
New Orleans pickles。
4
With one-off gloves, duck legs and wings of chickens were rubbed with pickles。
5
Infusion。
6
In the old days。
7
It's a bit of a trickle。
8
It's oily。
9
The salt pours into the bottom。
10
Add onions of ginger and garlic scratches evenly。
11
It's covered with a protective film and put it in the freezer for overnight pickles。
12
Cy paper was placed on the grill in the duck leg and the mid-wind of the chicken (I baked two plates) and the 200°C pre-heat oven was burned above。
13
Two dishes are sent to the oven (cooking for 30 minutes and then flipping) and two dishes are exchanged for positions above and below, and the wings of the chickens are taken out for duck legs alone。
14
Producing chart (I)。
15
(ii) Product chart。