Cold marinated chicken wings

Make more Western appetizers for friends who love Western food to choose and refer to. Today's one is a method for poultry, using chicken wing roots. The materials are relatively simple, you can buy them in supermarkets, and it doesn't take much trouble to make, so it's called the simplified version.

You can also use whole chicken to make it, and there is no problem with chicken wings and chicken legs. This is baked first and then marinated in cold soup. It needs to be refrigerated and marinated in the refrigerator for 6-8 hours before serving, so it is called "cold marinated chicken wings".

Recipe Recommendations

chicken wings 500 grams
garlic 30 grams
olive oil 25 grams
lemon juice 5 grams
salt 5 grams
black pepper 1 grams
cumin appropriate amount
ketchup 20 grams
chili powder 2 grams

slightly spicy
pickled
several hours
ordinary

Steps for Cold marinated chicken wings

Main raw materials.

Chop the garlic and set aside.

Put chili powder, cumin powder, chopped vanilla, half of the garlic and olive oil into the chicken wings roots.

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Place the seasoning well, grasp it well with your hands, and marinate for 15 minutes.

Then place the chicken wings on a plate.

Preheat the oven and bake at 180 degrees for 20 minutes.

Make the marinade in the gap between the roots of the roasted chicken wings, put a proper amount of water into the soup pot and bring it to a boil. Then, add salt, pepper, shredded dried vanilla, paprika powder, ketchup, and brandy to boil. Let cool for later use.

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After the chicken wings are roasted, place them in a clean vessel.

Lay the chicken wing roots in a row.

Sprinkle the other half of the garlic inside.

Add a few drops of lemon juice.

Pour the soup from the baking sheet when roasting the chicken wings into the dish.

Then pour in the mixed and cooled soup.

Let it cool.

After cooling, cover it with plastic wrap, place it in the refrigerator, refrigerate and marinate at low temperature for 6-8 hours, and take out the tray when serving.