Roasted chicken wings with green onions
By EthaO'Keefe
Sometimes, I like to use the pan as a baking plate to make grilled vegetables. Maybe some people will disagree, but it doesn't matter. Just because you haven't seen it or heard of it doesn't mean there is no such practice. This can also be used as a reference for those who don't have an oven but like to roast vegetables.
Recipe Recommendations
- chicken wings appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- onion appropriate amount
Steps for Roasted chicken wings with green onions
1
Marinate the chicken wings with cooking wine, salt and black pepper for about 20 minutes, place them in a pan (be sure to be non-stick to the pan and no oil is needed), over medium to low heat, turning the pan from time to time to heat it evenly.
2
When it's about time to flip the chicken wings, the oil in the chicken skin will slowly escape out, and the chicken skin will become a little crispy.
3
Add the green onions and roast until the green onions change color.
4
Loading the plate. Very fragrant! The chicken skin is also very crisp.
5
Squeeze some lemon juice to make it taste better.