New Orleans Roasted Chicken Drumsticks

Name: New Orleans Roasted Chicken Drumsticks
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chicken leg; 10g New Orleans Marinade Powder; 10g water; 5g honey water

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Ever since I had tasted New Orleans food in a fast food restaurant before, I really liked the taste. Food in fast-food restaurants is not only expensive, but hygiene and health cannot be guaranteed.
Fortunately, you can buy this kind of marinade on the Internet. This kind of seasoning is also very convenient. You only need to add water to the chicken drumsticks. I marinate a chicken drumstick at home and use the air fryer without oil. Instead, the oil of the chicken drumstick itself can be grilled. After the roasting, a lot of oil is drained from the fryer! This is much healthier than deep-fried chicken drumsticks, which makes me feel much more comfortable for meat lovers! "

Ingredients

New Orleans Roasted Chicken Drumsticks

1. Mix the seasoning with water thoroughly.

New Orleans Roasted Chicken Drumsticks recipe

2. Put the chicken legs in the seasoning water, spread evenly on both sides, put in the refrigerator, and marinate overnight.

3. Put the marinated chicken legs directly into the air fryer.

4. Start the air fryer and bake at 170 degrees for 30 minutes.

5. In the meantime, after 15 minutes of baking, you can directly pull out the frying basket and turn the chicken legs over to bake evenly on both sides.

6. When there are only a few minutes left to bake at the end, brush both sides of the chicken thighs with honey water several times to make the surface of the roasted chicken thighs look better.

Tips:
1. You can use a toothpick to pierce a few small holes on the surface of the chicken leg, which will be more delicious.
2. When baking to the back, turn it over frequently so that both sides are heated evenly.
3. You can use a brush to brush the remaining marinated seasoning water on the surface of the chicken legs repeatedly, so that the roasted chicken legs can be colored more brightly.