1. Wash the whole chicken wings and set aside~
2. Salt Baked Chicken Noodles
3. Add salt-baked chicken powder, cooking wine, salt, light soy sauce to the chicken wings, mix well, and marinate for half an hour. Because the ginger onion cooking wine is used, there is no ginger sliced. After marinating for half an hour, spread the chicken wings on a clean plate and let the water dry.
4. 2 packs of coarse-grained sea salt
5. Wash the wok and clean it, I use an old iron pan, open the fire to dry the water, add sea salt, this is a low fire.
6. Prepare silicone oil paper for wrapping chicken wings.
7. Wrap the chicken wings one by one, and poke a few small holes with a toothpick to taste, but remember not to poke too much. Put it in the pot and spread it flat on top of the coarse salt.
8. Spread another layer of sea salt until it covers the chicken wings. My pot is relatively large, and two packets of sea salt are not enough. Another packet is just right. Remember that the salt must cover the chicken wings.
9. First bake on medium heat. After fifteen minutes, switch to the lowest heat, about two and a half hours~ the time can be adjusted appropriately. I have used it for a long time, the chicken wings are more flavorful, and the salt at the bottom of the pot has become browned.
10. It's time to turn off the heat, let it cool, and it's out of the pot. It's slightly burnt, and the fragrant salted chicken. One is eaten as soon as the pot is out~😝
Tips:To make the whole salt-baked chicken, it is best to use sandpaper, as the penetration is better, and the chicken will have a better taste. Since sandpaper was not available in this recipe, baked silicone oil paper was used instead. There is also the salt-baked method to make salt-baked chicken, the whole process can not put a drop of water, otherwise the salt will melt into the chicken with water and it will be too salty, and there will be no salt-baked flavor.
