1. Clean the chicken wings, cut two knives on the back of the wings to the bone, then place in a container, add 1 tablespoon of pepper powder, 1/2 tablespoon of cayenne paprika, 1 teaspoon of paprika, 1/2 teaspoon of pepper, 1 salt Teaspoon, 1 tablespoon of light soy sauce, 1/2 teaspoon of granulated sugar and 1 tablespoon of brandy (cooking wine is also acceptable). Grab it well. If you are not in a hurry, put it in the refrigerator overnight. If it is used today, let me sit for 15 minutes;
2. Use a baking tray, spread tin foil, and arrange the chicken wings;
3. Then wrap the surface of the chicken wings to keep moisture during roasting. Bake for about 25 minutes. Do not remove the tin foil when the chicken wings are in and out;
4. When you have grilled chicken wings, free your hands. Chop the garlic cloves and place in a large bowl. Add 2 tablespoons of vegetable oil, 1/2 teaspoon of red pepper powder, 1/2 teaspoon of chili powder, and mix well;
5. Put the chicken wings in a bowl and mix well;
6. Put a steaming rack on the original baking tray and arrange the chicken wings;
7. Spoon some minced garlic on the chicken wings;
8. Use the Broil function of the watch to roast the surface until golden brown, turn the other side up, put some garlic on top, and roast it until golden brown, ready to serve;
Tips:1. It is best to bake the chicken wings first before grilling the surface. Cover with tin foil to keep moisture during the first baking, so that the meat will not be too woody;
2. Put a steaming rack in the baking tray to separate the chicken wings from the baking tray. First, prevent the chicken wings from sticking to the baking tray, and second, let the juice drip to keep the bottom of the chicken wings dry;
3. Use the watch fire (that is, the broil function) at the end, don't get too high temperature, it is easy to burn. When using the watch fire, pay close attention to the movement in the oven, and don't leave the oven for too long.
