1. Cut the joints of the chicken legs to separate the flesh and the bones;
2. Turn the chicken skin over and wrap it into a hammer shape;
3. Melt the Orleans barbecue ingredients and water in a ratio of 1:1, put the chicken hammer into the marinade, mix and massage, so that the chicken is fully flavored;
4. Wrap it with plastic wrap and put it in the refrigerator for 24 hours;
5. Take it out and put it on the grill, put the baking tray in the oven, bake at 200 degrees for 30 minutes, brush with honey water (the ratio of honey to water is 2:3 ha) at 15 minutes, and then brush it again~
