Diycook100 New Orleans Grilled Wings
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1. Material preparation: a. Prepare fresh chicken wings (must be fresh, if it is frozen when buying, it is best to let it thaw naturally. In addition, when washing, be sure to rinse with cold water to control dryness, do not soak, it will produce a lot Water affects the taste! You can also make a double cut on the back of the chicken wings with a knife to increase the marinating area) b Prepare an appropriate amount of COOK100 authentic New Orleans grilled wing marinade (recommended purchase address: www.cook100.com), marinating ratio : 70G: 70G: 1KG = material: water: meat (the ratio here does not consider the water absorbed by the meat, so generally the water should be appropriately reduced according to the situation when marinating!)
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1. Material preparation: a. Prepare fresh chicken wings (must be fresh, if it is frozen when buying, it is best to let it thaw naturally. In addition, when washing, be sure to rinse with cold water to control dryness, do not soak, it will produce a lot Water affects the taste! You can also make a double cut on the back of the chicken wings with a knife to increase the marinating area) b Prepare an appropriate amount of COOK100 authentic New Orleans grilled wing marinade (recommended purchase address: www.cook100.com), marinating ratio : 70G: 70G: 1KG = material: water: meat (the ratio here does not consider the water absorbed by the meat, so generally the water should be appropriately reduced according to the situation when marinating!)
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Pickling: a. Pour the water and the marinade together and stir more. (Look at the picture. It looks roughly like this. The sauce is not as watery as the ordinary marinade, but is similar to a paste)
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b Pour the cleaned and dried chicken wings into a larger container or a smashed bag, (here, take the container as an example) and 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 I can take out one or two chicken wings without dipping in advance, and scrape the juice out of the bowl so that it is not wasted. Haha, this is what I summed up after doing it!!) Stir at the end, be sure to stir more, if you have time, you can stir every half an hour, so that the taste and color absorbed by the chicken wings will be more even. If you don’t have time, you can stir it for 5-10 minutes, then put it in the refrigerator and let it stand for marinating. The marinating time is at least 4 hours (if you want to make the taste better, you can extend it while ensuring that the meat does not deteriorate Pickling time)
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3. Baking a Before grilling, spread the chicken wings or the meat to be roasted on the baking tray or grill, (a little suggestion: if you use a baking tray, you can spread tin foil on the baking tray, which is easy to clean; use a grill If possible, try to put the baking pan on the next layer of the grill to avoid oil dripping in the oven and difficult to clean during baking)
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b. Before baking, the oven can be preheated for 10 minutes so that the chicken wings are evenly heated, and the microwave oven does not need to be preheated. c The baking temperature should not be too high, and it is recommended to be 200-250 degrees. The roasting time depends on the amount of roast. Generally, about 1 kg of chicken wings will take about 18 minutes in the oven and 12-15 minutes in the microwave. (The first time you bake, don’t set the time too long, you can continue to bake it if it’s not cooked, it’s not good if it’s bake or dry! The functions of each oven and microwave are different, so you can cook it a few more times. It will be much easier!)
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d How to tell if it is cooked? Friends who often cook 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 it is bleeding, it means it is not cooked, and you need to continue to bake it; if the oil is out, it means you can eat it!
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4 Baked, plated, and ready to eat, hehe! !
