Roasted chicken legs
By VicentaLakin
The roasted chicken leg is much more tender than the red chicken leg, and after a high-temperature barbeque, the fat under the skin is roasted out, and the chicken skin, which is not normally eaten, is completely unburdened at this time. Although the pickle is a little long, the taste of the finished product is amazing. Chickens contain rich nutrients such as protein, iron and zinc, and are cheap and expensive。
Recipe Recommendations
Steps for Roasted chicken legs
1
One of the chicken thighs, ginger, onions, eight horns, peppers, sauce, wine, salt, etc., is ready, not limited to any of these, but can also be added to black pepper shredding, chili shredding, etc. according to preference。
2
All the sauce is poured into the chicken leg bowl, and the chicken leg is pierced with bamboo mackerel for ease of taste, and the freezer is made of at least three hours ' colded pickles, with better sleepover。
3
It's a chicken leg for hours。
4
Pick up pickles and put chicken legs on the grill。
5
In the middle of the preheated oven, 200 degrees up and down, 20 minutes first; in the air, 15 minutes first。
6
Take the chicken leg out and brush a thick garlic sauce on the surface。
7
In the oven for another five minutes。
8
When you're out, you're dry, you can eat big pieces。Roasted chicken legs Make Tips
1. The chicken leg must be pickled several hours in advance and tasted after roasting; 2. Garlic sauce on the surface may also be replaced with honey, sugar water and other flavors; 3. The same method may also be used to bake chicken legs and chicken legs。