1. Prepare the chicken thighs, wash them and set aside
2. Make two or three knives on the front of the chicken thighs (the blade should be deeper) to make it easier to taste when marinating
3. Also make a double cut on the reverse side
4. Prepare the sauce: put all the ingredients in the auxiliary ingredients except cumin powder into a large pot
5. Stir well
6. Put the chicken legs in and massage properly on both sides to make the chicken legs absorb the juice
7. Cover with a lid or plastic wrap, put it in the refrigerator to marinate for two hours, take out the chicken legs halfway through, massage it once and put it back in the refrigerator
8. After 2 hours, put the chicken drumsticks in a baking tray lined with tin foil
9. Move it into the middle of the oven and bake. Set the upper and lower fire to 230 degrees, the time is 1 hour (the oven should be preheated in advance)
10. When baking for 30 minutes, take out the baking tray, sprinkle the chicken legs with cumin powder, brush evenly with a brush, and continue to bake in the oven
11. Bake for 40 minutes, then take it out, turn the chicken legs over, sprinkle with cumin and brush evenly, continue baking in the oven for the remaining 20 minutes
12. If you like the skin of the chicken legs a little bit burnt, you can turn the chicken legs back to the front in the last three minutes, move the baking tray to the top of the oven, wait a few minutes after the baking level is over, take it out
Tips:1. Take out the brush material quickly during baking
2. If you are afraid of spicy food, you can leave out the oily chili
3. The temperature and time of the oven are determined according to your own oven conditions.
4. The marinating time of the chicken legs is better than two hours (at least 1 hour, otherwise it will not taste good), and it is better to marinate in the refrigerator overnight.
5. If you don’t like the surface of the chicken thighs to be too burnt, you can use a brush to stick the broth from the baking tray with the cumin powder and brush evenly
