1. Cut the ginger and minced garlic, then mix them together and spread them on the bottom of the pot.
2. Wash the roots of the wing with blood, and use a knife to make two cuts on the roots of the wing to facilitate the taste and the later test.
3. After the wing roots are processed, they are neatly placed in a small pot covered with minced garlic and ginger.
4. I made two flavors of grilled chicken wings. You can buy your favorite marinade in the supermarket according to your favorite flavor.
5. Adjust the honey water and set aside for later use.
6. Sprinkle the marinade evenly on top of the wing roots.
7. Now put in 2 spoons of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, and appropriate amount of white sugar. Because the marinade has a certain amount of salt, no salt is added. Then wrap the pot with plastic wrap and keep it in the refrigerator for more than 6 hours. Generally, I put it in the refrigerator at night and take it out the next morning to bake.
8. Before baking, preheat the oven at 200°C for 3 minutes. The tin foil is laid out, in order to catch the dregs dripping from the baking process, and to clean the oven.
9. Place the marinated wing roots evenly on the grill and put them in the middle of the oven. The upper and lower fires of the oven are both at 200°C, hot circulating air, and bake for 15 minutes. Place the baking pan with the dregs on the bottom.
10. After 15 minutes, the wing roots were brushed with honey water again, and then put in the oven to continue to bake for 15 minutes, the temperature of the oven remained unchanged, the hot circulating air, and waited for it to be out of the oven.
11. OK, the fragrant roasted wing roots are out.
12. Serve on the plate, sprinkle with white sesame seeds, take pictures, drool, haha.
Tips:During the marinating process, put it in the refrigerator for more than 6 hours and it will taste better.
