Orleans Grilled Chicken Wings

Overview

Since I bought the oven, I have never baked anything other than desserts in the oven. First, I am afraid that the barbecue will collapse and make my beloved oven full of oil and difficult to clean. Second, I think baking is more troublesome than searing. Practice has proven that roasting chicken wings is very convenient and trouble-free. Not only does the oven not get dirty, but the roasted chicken wings are crispy on the outside and tender on the inside. It seems that my oven will be put to more use in the future, not just for baking desserts, but also for roasting meat and trying to roast a whole chicken, opening up a wider range of food options!

Tags

• hot dishes
• meat dishes
• pregnant women
• western food
• autumn recipes
• fast food
• dinner
• chicken wings
• clear water
• cooked white sesame seeds
• honey water
• orleans roast

Ingredients

Steps

1. 1 Pick and wash the chicken wings and remove the water.

   

2. 2 Use a knife to make 3 slits on the front and back of the wings. This will help the marinade soak into the chicken wings faster.

   

3. 3 Mix the marinade with an equal amount of water and mix thoroughly

   

4. 4 Pour the mixed juice into the chicken wings, mix well, and marinate for 3 hours

   

5. 5 Flip it every once in a while to allow it to marinate evenly.

   

6. 6 Arrange the marinated chicken wings evenly on a baking sheet lined with tin foil

   

7. 7 Preheat the oven 5 minutes in advance and set it to 220 degrees. Place the baking sheet into the oven and bake for 15 minutes

   

8. 8 Take out the baking pan, brush with the marinade and bake in the oven for 5 minutes

   

9. 9 Take out the baking sheet again and brush the chicken wings with honey water (honey:water=2:1)

   

10. 10 Sprinkle with cooked white sesame seeds, bake in the oven for 3-5 minutes, poke it with chopsticks, and it's ready to go.

    

11. 11 The finished product is plated and you're done.