1. Boil the water in the pot and blanch the chicken wings for 5 minutes, take it out, wash, and drain the water
2. Use a fork or toothpick to make small holes on both sides of the chicken wings for easy taste
3. Mix the chili sauce + water, and put a layer of garlic chili sauce on the bottom of the container
4. Put the chicken wings one by one
5. Spread another layer of chili sauce on the surface of the chicken wings, cover with plastic wrap and store in the refrigerator overnight
6. Take out the chicken wings, brush off the excess chili sauce on the surface, put it in a baking tray lined with tin foil, put it in the middle layer of the oven preheated at 200 degrees, and bake it for ten minutes
7. Take out the flip side (reverse side) and bake for another ten minutes
8. Take out, turn back to the front, brush a layer of honey water, and bake for another ten minutes.
Tips:1. You don't need so much chili sauce, but you have to turn it over frequently to make it easier to taste. If it is not mixed with water, it will be salty (but it's all based on your own taste, it's hard to adjust, thank you)
2. When I put it in the oven, I brush off the excess sauce for fear that the sauce will not look good.
