New Orleans Roasted Chicken Root Wings (casserole Version)
1.
After thawing the chicken root wings, wash and drain the water
2.
New Orleans marinade powder and water are mixed according to the ratio of 1:1
3.
Put all the chicken root wings in the marinade
4.
Poke some small holes in the chicken root wings with toothpicks, and cover the bowl of noodles with plastic wrap and put them in the refrigerator to marinate overnight
5.
Put a piece of tin foil of the right size in the casserole
6.
Put 5 chicken root wings on the tin foil (behind the more chicken root wings continue to bake)
7.
Cover the lid of the casserole and bake on medium heat for 20 minutes
8.
After roasting for 20 minutes, open the lid and turn the chicken wings over, cover and continue roasting on medium heat for 20 minutes
9.
After baking the set time, use the residual temperature of the electric ceramic stove and casserole to simmer for 5-10 minutes, and you can start eating
Tips:
1. Put tin foil in the casserole to prevent the marinade of chicken root wings from staining the casserole
2. The fire source used for heating is different, and it can be adjusted flexibly according to your own use.
3. The chicken root wings that have not been roasted can be roasted in the second pot or put back into the refrigerator to be roasted next time
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