Crispy grilled chicken wings and chicken legs

First wash the chicken wings with warm water, drain the water, use a toothpick to make many holes in each chicken wing, or make a few cuts on each chicken wing to marinate it more flavorful. Put the drained chicken wings on a plate, add a small amount of salt and ginger, soy sauce, mix well, and marinate for thirty to forty minutes.(This step can also be done one night in advance, cover with plastic wrap, place in the refrigerator and refrigerate, and take it out when you bake the next day.)

I made it in an oven today. I have both an oven and a microwave oven at home. It's more convenient to use the oven when I make it too much. Brush the baking plate with oil, evenly discharge the marinated chicken wings, brush some peanut oil on each chicken wing, turn off the oven, select double pipes to heat, and set the high temperature to 200 for 8 minutes. At this time, the surface of the chicken wings is oily and a little yellow. Brush some honey on the chicken wings and roast them for five minutes. Crispy honey roasted wings are ready. It's easier to use the microwave. Choose a plate that can be put in the microwave, brush the bottom of the plate with oil, and place the chicken wings on the plate one by one (the premise is that they cannot cover and overlap, and if you put too much, the heat will not be evenly heated. Generally, ordinary plates can be made at most seven or eight pieces) Heat in the microwave at medium temperature for 2 minutes, remove, turn the edges, brush oil and bake at high temperature for 2 minutes, take out, brush the edges and brush oil and bake for 2 minutes, and finally brush a layer of honey on the chicken wings and bake at high temperature for 2 minutes!

Below are the pickled chicken legs. I bought the chicken wings and legs at the cold meat specialty store here, which is very convenient.

Take a close-up picture and see if it is very tempting.