1. Wash the chicken wings and poke countless holes in the chicken wings with a toothpick. The purpose is to add flavor to the marinated wings. If you find it troublesome, you can cut it with a knife.
2. Stir the prepared chicken wings and Orleans seasoning evenly, put them in a fresh-keeping bag, and marinate them in the refrigerator for 10 hours to let them taste good. During the period, it is best to turn it frequently to help the taste. . I usually put it in the refrigerator the day before and bake it the next day for about twenty-four hours. This is no problem, and the taste is very good.
3. Take out the chicken wings from the refrigerator and apply a little oil on the grill to prevent the chicken wings from sticking to the grilled wings. Of course, it can be left unpainted, and it is generally not sticky. . The baking pan is lined with tin foil for the purpose of catching the dripping oil and also for easy cleaning.
4. The oven is preheated, and the upper and lower tubes are heated to 200 degrees at the same time. After baking for 15 minutes, turn the other side and continue baking for 15 minutes. The chicken wings that had been deflated during the roasting process will gradually become fuller.
5. Mix honey and water thoroughly. Each spoon has a different size. Mix thoroughly according to the ratio of 2:1. Spread it on both sides of the chicken wings and bake it in the oven for five minutes. I do it with a brush. Take it out of the oven, continue to spread a layer of honey, sprinkle with sesame seeds, and bake for another two minutes, and it will be OK. of course. If you don't like sweet, you can skip the honey, or just brush it once. . Chicken wings brushed with honey will be more translucent and will not feel very dry.
6. Finished picture.
Tips:The oven temperature of 200 degrees is for reference only. If the temperature of your oven is low, you can adjust it to 210. If it is too high, adjust it to 190. When grilling chicken wings, the chicken wings will be oily, so don't worry too much about it.
