Secret Spicy Chicken Drumsticks

Name: Secret Spicy Chicken Drumsticks
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pistol leg; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 1 tablespoon Chopped dried chili; 2 tablespoons Black pepper; 2 tablespoons Cumin powder; 1 tablespoon Barbecue material; 1 tablespoon Spicy fresh; 1/2 a spoon Cooking oil; 1 tablespoon honey; 1 tablespoon Oyster sauce

by Rare

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This drumstick we have to choose pistol drumstick is what we often call big drumstick, then it will feel! Spices are also the key when marinating. It’s crispy on the outside and tender on the inside. It’s still juicy when you bite. It’s incomparable to those commercially available chicken legs. My husband and son are the most slanderous of this dish. But it will take two days to marinate. I can’t be anxious, and work slowly, because the large chicken legs take longer to marinate than those small ones. In addition, in winter, I feel that the taste of penetration is slower than the oil problem, but It doesn't matter, it won't be bad and won't smell bad if it's marinated for longer in winter, right? The taste is really delicious, and it is authentic when you eat it."

Secret Spicy Chicken Drumsticks

1. First, wash the chicken thighs, soak up the excess water with kitchen paper, and sassafras, and set aside.

2. Use toothpicks or forks to put holes in the chicken legs, so that the chicken legs will be more delicious.

3. Made secret ingredients, tried many times, 0 failed. Pour in a spare bowl: 1 scoop of dried chili, 2 scoops of black pepper, 2 scoops of cumin powder, 1 scoop of barbecue material, 1 scoop of spicy fresh, 1 scoop of cooking wine, 1 scoop of light soy sauce, and half a scoop of edible oil. (Spoon = teaspoon, one teaspoon is one teaspoon, flat spoon).

4. Put the battered chicken legs into the secret ingredients, spread them evenly, marinate for a while, then pour in honey and oyster sauce and continue to spread evenly, during the period, give the chicken legs to the horse (massage).

5. Massage the chicken legs several times, on both sides, once every 10 minutes, for about half an hour.

6. Cover it with plastic wrap and let it stand and marinate for about 2 days, during which time the chicken legs should be turned over and marinated.

7. Spare a deep-bottomed baking tray with a grill to prevent oil from splashing all over the oven during cooking, which is difficult to clean.

8. Midea's all-in-one steaming oven is preheated at 1200°C in the Dianshi kiln. After finishing, put the baking tray into the middle layer and bake it at 200°C for 30 minutes.

9. After the front side is grilled for 30 minutes, the back side can be grilled for 30 minutes. If the chicken legs are relatively large, it can be extended for a longer time.

Tips:
If you choose pipa leg or chicken wings, chicken wing roots, the marinating time can be shortened by one day, and then the roasting time should also be shortened, you can make your own discretion.

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