Roast chicken wings(kao ji chi )

Roast chicken wings

Introduction:

"For the first time, we used daxida products to make the simplest and most convenient roast wings. I told my mother-in-law the night before that she would buy chicken wings when she went shopping the next morning. When I got up the next day, my mother-in-law told me that she had bought six. I bought the whole chicken wings, so I decided to bake them in two flavors. A kind of soy sauce, baked wings, for small basin friends to eat, a kind of spicy, baked wings root, for adults to eat

Production steps:

Step 1: wash the chicken wings, use a knife to cut two or three pieces where there is a lot of meat at the root of the wings, and prick the wings with a fork.

Step 2: according to the instructions, pour in the right amount of daxida flavor. The root of the wing is spicy.

Step 3: according to the instructions, pour in the right amount of daxida flavor. The wings are flavored with sauce.

Step 4: put it in the refrigerator after grasping it well by hand.

Step 5: I added black pepper to the wing root.

Step 6: take it out after six hours and turn it in the middle for several times.

Step 7: I added a little cumin to my wings.

Step 8: spread tin foil on the baking tray, put the pickled chicken wings on it, and brush the marinade on it by the way.

Step 9: preheat the oven 200 degrees.

Step 10: bake out after 30 minutes. The root of the chicken wing is just right, and the epidermis in the wing is slightly burnt.

Materials required:

Chicken Wings: 400g

Chicken wing root: 500g

Black pepper: right amount

Cumin: moderate

Daxida barbecue sauce flavor: appropriate amount

Daxida barbecue sauce: 110g

Note: although it's the first time to use daxida products, the first thing I feel is convenience. If it's baking, add the sauce directly, and you don't need to add anything else. Second, I personally don't like sweet things, so I think soy sauce is better than spicy. When the oven is turned on, the first smell is Maotai flavor. And spicy is a little sweet. As far as spicy is concerned, people who are used to eating spicy may not think it is very spicy. This is a personal taste, because my husband prefers this spicy one. Third, the curing time must be long. I bake it from 9 a.m. to 3 p.m., and the wings are sliced a few times. When I eat it, I still think that the root of the wings may be thick, and the taste inside is too light. So the 20 minutes in the explanation is not enough. It might be better if you put it overnight.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Kao Ji Chi