New Orleans Grilled Chicken Wings
1.
The chicken wings are sealed in the cold room one night in advance to thaw slowly, or the package is sealed and soaked on the same day, or it can be thawed in a microwave oven; the thawed chicken wings are carefully washed with water.
2.
Use kitchen paper towels to dry the surface of the cleaned chicken wings.
3.
Use bamboo sticks to make small holes on both sides of the chicken wings.
4.
Pour in the required amount of barbecue ingredients all at once.
5.
Wear disposable gloves and massage the barbecue ingredients and chicken wings evenly.
6.
Pour in the required amount of salad oil at one time, wear disposable gloves to spread the oil evenly, and set aside.
7.
Preheat the oven, 205 degrees, upper and lower pipes, hot air function.
8.
After preheating, place the chicken wings in a 325x270x25mm non-stick shallow baking dish, and send them to the third shelf of the oven.
9.
205 degrees, set for 18 minutes, baking; the actual baking is about 15 minutes, and the baking process is appropriately adjusted according to the actual situation.
10.
After baking is complete, put on heat-insulating gloves to take out the baking pan, and use special food tongs to clamp the chicken wings out of the plate while it is hot.
Tips:
1. Put the frozen chicken wings in the refrigerator to thaw slowly. 2. After thawing, dry the water with a kitchen paper towel and marinate for more than 8 hours or bake directly. 3. During the baking process, observe the coloring of the chicken wings, and adjust the baking time according to the actual situation. 4. Non-stick bakeware or ordinary non-stick bakeware can also be baked with silicone oil paper or tin foil for easy cleaning.
