Orleans Roasted Chicken Drumsticks
1.
Wash chicken legs to filter out excess water
2.
Use a steel needle to pierce more holes for the taste, and pierce more thick areas. The holes are best to be pierced on both sides.
3.
Pour in New Orleans barbecue ingredients, leaving a little bit of ingredients to brush the surface. The one I use is a small bag, one bag is 35 grams, which can make a pound of meat. I bought 3 chicken drumsticks for nearly one and a half catties today, but my family's taste is rather light, and one package feels that it tastes just right. The heavy taste can be used according to the instructions
4.
Grab and mix the ingredients evenly, knead for a while for a better taste, then cover with plastic wrap and marinate in the refrigerator. I pickled it at night and made it at noon the next day. Marinated for a long time, full of flavor
5.
The marinated chicken drumsticks are taken out of the refrigerator one hour in advance to warm up
6.
Add the remaining ingredients to the edible oil to make a juice, and use it to brush the surface
7.
Put the marinated chicken legs in the baking dish
8.
Preheat the oven at 200 degrees, then set the time for 50 minutes
9.
Bake in the oven for half an hour after preheating
10.
Then take it out and brush it with a layer of sauce, put it in the oven and continue to bake for 15-20 minutes
11.
Observe more in the last 10 minutes to see if the color of the surface is good, and no juice will flow out from the steel needle stick.
Tips:
The temperature of each oven is different, you can adjust it up and down appropriately