new Orleans grilled wings

1

Wash the chicken wings, and then use a bamboo stick to put a few small eyes on the chicken wings (so that it will taste better ~), and put a few more places where the meat is thick!

2

Mix New Orleans marinade and water to make marinating water.

3

Put the chicken wings in a deeper container, pour in the marinating water, add a little olive oil, put on gloves and scratch them a few more times, then cover them with plastic wrap and marinate overnight. If you are in a hurry to eat, marinate it for 2 hours (at least half an hour), and remember to turn the chicken wings in between so that they can be evenly wrapped.

4

Place the marinated chicken wings in a baking sheet covered with tinfoil, and wrap the tips of the chicken wings with tinfoil (to avoid drying out during roasting).

5

Put in the preheated oven at 200 degrees, heat on low heat, for 30 minutes. Take it out 3 or 4 times in the middle and apply the juice left over when marinating the chicken wings. Remove the tinfoil from the tips of the wings for the last application.

1: The chicken wings should be pierced with toothpicks to make them easier to taste. It will not affect the appearance of the surface, so you can rest assured. 2: You can take it out and stir it halfway through marinating. The taste is more uniform. (You need to put it in the refrigerator for marinating in summer) 3: When roasting, wrap the fins in the early stage, so that the finished product is more beautiful and has a better taste. You can take it out several times during baking and brush the sauce during curing.