Orleans grilled wings

In the baking wings without tin foil, the result is a word "sticky." But it has no effect on the taste. Moved to the first meal of the new home. Reward your favorite with the simplest ingredients.

In the baking wings without tin foil, the result is a word "sticky." But it has no effect on the taste. Moved to the first meal of the new home. Reward your favorite with the simplest ingredients.

Material

Orleans Seasoning 35g
Chicken wings 500g
water 30g

Wash the water in the wings, absorb the moisture with the paper, and let it dry for a few minutes.

Take a clean chopping board and use a quick knife to top the chicken wings with a flower knife, three knives on both sides, as deep as possible.

Take a large sealed bowl. Orleans seasoning powder plus ice water (cold water is also acceptable) stir well.

Put the sealed bowl in the chicken wings and mix thoroughly with the seasoning. Pay special attention to the inner part of the flower knife. Cover the sealed bowl and put it into the refrigerator compartment of the refrigerator. Take out one hour later and turn the chicken wings over.

After another hour, preheat the oven at 190 degrees, pour tin foil into the baking tray, put the chicken wings in the yard, and heat at 190 degrees for 5 minutes.

Take out the baking tray, flip each chicken wing, and brush the remaining Orleans seasoning evenly into the oven for 4 minutes.

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