Cooking Steps

1. 

   Step1:Defrost and wash the chicken wings first. Drain the New Orleans marinade powder to water. The ratio is about 35g marinade powder to 15g water for every 500g chicken wings. Here is 2kg chicken wings. Directly pour the whole bag of 140g marinade powder into it. I'll use the chef to stir it. If not, you can use chopsticks to stir i

2. 

   Step2:After mixing for 10 minutes.... if you marinate a lot at a time, separate them with fresh-keeping bags. I can bake 36 at a time on my baking plate. I will pack 36 in a bag. Remember to cover 2 fresh-keeping bags. It's easy to break. Put the knots in the refrigerator for refrigeration for one night (the layer without ice is refrigeration) the next day.... If you marinate a lot of bags of chicken wings, put the others in the freezer. Later, if you want to bake, you can take out a bag of unfrozen chicken wings and bake them. It's very convenien

3. 

   Step3:Oven 200 degrees. Preheat for 10 minutes. Spread oil paper on the baking tray. Take out a bag of marinated chicken wings. Put them on the baking tra

4. 

   Step4:Put some marinade powder in a bowl and pour a little warm water. 1 spoon of peanut oil, 1 spoon of honey, not too much honey. Otherwise, it's too sweet. I use 1 tablespoon of honey (15ml) for 36 chicken wings here. Stir them evenly. I need to mix about half a bowl of water for 36 chicken wings here. You can do it. (the juice in the marinated chicken wings in the preservation bag can be poured into the bowl.) don't waste it. The marinade is so expensive) put it in the oven every 10 minutes Take out the chicken wings and brush them with the water mixed in the bowl. Brush the front first. Then use chopsticks to turn over each chicken wing and brush it again. Put it in the oven again.... Repeat three times.... The total time is 2530 minute

5. 

   Step5:Come out..... Please finish in 15 minutes. Otherwise, it will dry slowly and taste ba