1. Soak chicken wings in water to de-ice and wash
2. Chop off the roots of the wings and use only the wings to neutralize the tips, or you can bake them together. Use toothpicks to fill the small holes in the chicken wings for easy taste
3. Add a little water to the Orleans Marinade and mix it evenly. Spread it on the chicken wings and massage the chicken wings for a while, just for the taste. Put the lid on the fresh-keeping box and put it in the refrigerator for more than 6 hours
4. I marinated it the night before and baked it at noon the next day
5. Brush the surface of the chicken wings with oil, put them in the microwave oven, roast them for 6 minutes, then take them out and turn them over and brush them with a layer of sauce, and roast them for another 6 minutes
6. For serving, mine is a Galanz microwave oven, which uses microwave and light waves alternately. Different microwave ovens may use different times.
