1. Choose a pack of marinating seasonings that you like, wash the chicken wings, cut them twice, put them in a bowl for marinating, I used 6 chicken wings, and half a pack of seasonings. It's fine if the water is slightly over the chicken wings.
2. Put the lid on and put it in the refrigerator. I pickled it in the afternoon the first day and put it in the refrigerator. I made it at noon the next day. It was estimated that it tasted good for about 10 hours.
3. Place the baking tray with tin foil and brush the oil. In fact, a thin layer is enough. The chicken wings themselves will also have oil. Brush a little here to avoid sticking to the plate.
4. Put the pan into the oven, preheat the oven first, and start to bake when the glass feels hot. There is no need to turn it over. I used the high-fire 200°C and four-sided hot mode. The time was set for 20 minutes first, and to see if the color was not very good, I added another 20 minutes and the temperature was lowered.
5. When the time is up, it will be out of the pot! It feels a little bit dry, it should be the second time to adjust the temperature to a lower level. But the taste is not bad, the meat is very tender, and the fresh chicken wings I use are not the frozen ones.
Tips:1. Choose the same size of chicken wings, because the time is the same, avoid being too cooked or too unripe.
2. When slicing, it should be treated on both sides, but do not cut too deep to avoid loss of meat moisture.
3. You can sprinkle with black sesame or white sesame according to your personal taste when it is out of the pot, it will be more fragrant!
