Crispy Cumin Roasted Chicken Drumsticks
1.
All materials.
2.
After the chicken thighs are thawed, deboning can preserve the bones. I think it looks better~~~.
3.
Use a food processor to smash the dried chili and cumin particles (there are no cumin powder and chili powder at home), and add an appropriate amount of cooking wine.
4.
Then add 3 tablespoons of cumin powder and 1 tablespoon of chili powder, mix well, add 1 tablespoon of sugar and appropriate amount of salt, and finally add 2 tablespoons of oyster sauce.
5.
And 2 spoons of light soy sauce.
6.
A tablespoon of sesame oil.
7.
And cumin particles.
8.
Salt.... Mix the marinade and the chicken thighs with your hands. I kept killing the chicken. I massaged it for about 15 minutes. Anyway, I was watching TV~~~
9.
After mixing well, use a fork to make small holes on the front and back of each drumstick.
10.
However, I was constantly piercing the skin of the chicken with the bead needles while watching the scheming of the palace. Hahaha. I need to follow the plot. Every chicken leg has been fully "acupuncture" by me, and I believe it will be very tasty.
11.
Finally, put it in the fresh-keeping box and store it in the refrigerator. I put it out for 2 days before dropping it.
12.
Put the skin down, put it on the grill, and roast for 7 minutes on medium heat and frequency conversion grill mode. When time is up, turn the chicken legs over, spread honey evenly on the chicken skin, and continue to roast on medium heat for 3 minutes with light waves. You can eat it after it's colored and crispy! !
