new Orleans grilled wings

1. Material preparation: a Prepare fresh chicken wings (Make sure they are fresh, if they are frozen when you buy them, it is best to let them thaw naturally. In addition, when washing, be sure to rinse it with cold water to dry it, and don't soak it in it. This will produce a lot of water and affect the taste! You can also swipe twice on the back of the chicken wings to increase the marinating area) b Prepare appropriate amount of COOK100 authentic New Orleans roasted wings marinade (recommended purchase address: www.cook100.com), marinating ratio: 70G: 70G: 1KG= Ingredients: Water: Meat (The ratio here does not consider the water absorbed by the meat, so generally the water should be reduced appropriately according to the situation when marinating!)

1. Material preparation: a Prepare fresh chicken wings (Make sure they are fresh, if they are frozen when you buy them, it is best to let them thaw naturally. In addition, when washing, be sure to rinse it with cold water to dry it, and don't soak it in it. This will produce a lot of water and affect the taste! You can also swipe twice on the back of the chicken wings to increase the marinating area) b Prepare appropriate amount of COOK100 authentic New Orleans roasted wings marinade (recommended purchase address: www.cook100.com), marinating ratio: 70G: 70G: 1KG= Ingredients: Water: Meat (The ratio here does not consider the water absorbed by the meat, so generally the water should be reduced appropriately according to the situation when marinating!)

Marinating: a Pour the water and marinade together and stir more.(Everyone look at the picture, it looks like this. The sauce is not as watery as when ordinary marinade, but is similar to a paste)

b Pour the washed and dried chicken wings into a larger container or a beating bag,(take the container as an example here) and then pour the juice on the chicken wings (see the picture below, there is still a lot of juice in the bowl. What a waste, so you can take out 1 or 2 undipped chicken wings in advance and scrape the juice in the bowl clean, so that there is no waste. Hehe, this is a summary after I cooked it!!) Finally, stir. Be sure to stir more. If you have time, stir every half hour, so that the taste and color absorbed by the chicken wings will be more uniform. If you don't have time, you can stir for 5-10 minutes more, then put it in the refrigerator's fresh-keeping layer and leave it to stand.) The marinating time is at least 4 hours (If you want to taste better, you can extend the marinating time without spoiling the meat. Oh)

3. Before roasting a, lay the chicken wings or meat to be roasted on a roasting plate or grill.(A little suggestion: If you use a roasting plate, you can lay tin foil on the roasting plate for easy cleaning; if you use a grill, try to place the roasting plate on the lower layer of the grill, if possible, to avoid oil dripping into the oven and making it difficult to clean during roasting)

b Before roasting, the oven can be preheated for 10 minutes to allow the chicken wings to be evenly heated. The microwave does not need to be preheated. c The roasting temperature should not be too high. It is recommended to be 200-250 degrees. The roasting time depends on the amount of roast meat. Generally, it takes about 18 minutes for chicken wings weighing about 1 pound, and about 12-15 minutes for the microwave oven. (For the first time, don't set the time to be too long. If you are not cooked, you can continue to bake. If it is burnt or dried, it will be bad! Each oven and microwave oven have different functions. It will be much easier if you have experience doing it a few more times!)

d How can I tell if it is cooked? Friends who cook often may be able to tell at a glance. If you can't see it, use a toothpick to insert the chicken wings or the thickest part of the meat. If blood comes out, it means it is not cooked and needs to continue roasting; if oil comes out, it means it is ready to eat!

4 Bake out of the oven, plate, and you are ready to eat, haha!!