BBQ roasted wing root(shun zhi kao chi gen )

BBQ roasted wing root

Introduction:

"Due to the limited seasoning, I only used half of the seasoning and pickled eight wing roots in proportion. The effect is very good, the color is also very attractive, and the slightly spicy taste is just right. It's really more than enough. "

Production steps:

Step 1: prepare fresh chicken wings.

Step 2: prepare the barbecue.

Step 3: clean the chicken wing root and control the water content.

Step 4: pour in the cook 100 BBQ.

Step 5: cook 100 gold BBQ barbecue material and water ratio of 1:1.

Step 6: mix well. (about half a bag, about 39 grams.)

Step 7: pour the mixture into the root of the wing.

Step 8: mix well.

Step 9: change the preservative film into the refrigerator, marinate for more than 4 hours, and turn it every half an hour.

Step 10: until all the juices are wrapped on the meat. (if you want to taste quickly, you can poke some small holes in the root of the wing)

Step 11: lay tin foil on the baking tray.

Step 12: heat up and down, 180 degrees, bake for about 25 minutes. (turn over on the way)

Materials required:

Chicken wing root: 8

Cook100 gold BBQ barbecue: 39G

Water: 39 G

Precautions: 1. Usually, after baking, the wing root can bake out the oil inside. If there is no oil, it may not be ripe. 2. Baking time and temperature are different depending on the meat and oven. Eat while it's hot. It's fragrant. The juice left on your fingers can't help sucking. Generally speaking, this barbecue material saves the trouble of its own ingredients. It's very convenient and delicious. There's half a bag left. Keep trying.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Shun Zhi Kao Chi Gen