1. Soak the chicken legs in clean water for one hour, and then wash the chicken legs.
2. Use kitchen paper towels to soak up the moisture in the washed chicken thighs.
3. Use a fork to insert a few more times on the chicken thighs to make it more delicious when marinated.
4. Sprinkle a tablespoon of salt on the clean chicken legs, spread evenly, and marinate for 15 minutes.
5. Then put the marinated chicken shanks in chopped garlic, soy sauce, oyster sauce and white wine, cover them with plastic wrap, and put them in the refrigerator overnight.
6. Spread tin foil on the baking tray and brush a layer of corn oil on the tin foil. Spread the chopped colorful vegetables evenly on the baking tray, sprinkle with half a tablespoon of salt and appropriate amount of black pepper and mix well. Put it in the bottom of the oven preheated 200° in advance.
7. Place the marinated chicken shanks on the grilling net and place it on the baking tray, which is the second-to-last layer.
8. The oven temperature is 200°C for one hour. When you bake for 50 minutes, turn the shanks over and continue baking.
9. After the oven stops, take out the grilling net and brush a layer of honey on the chicken shanks, and then continue to bake for five minutes.
Tips:When you make it, you can add red pepper and yellow pepper to make the color more beautiful.
