Braised wings with rattan pepper
Ha ha, I shared the Orleans roast chicken wings with you last time. It's really delicious. So I made the roast wings today, but it still has the taste of rattan pepper. The two methods are the same. They are very simple. It is much cheaper to make wings at home than those sold outside. Those who like to eat wings can try it!The chicken wings should be cleaned. Take a bowl separately, mix the seasoning first, and then put the cleaned chicken wings into it. It should be pickled one night in advance, and pickled more for a while, preferably more than 10 hours. Then pay attention to the performance of your own oven. The temperature and time should be well controlled. You should roast it before eating.
Step 1 . Two catties of chicken wings, one catty with a bag of seasoning, first wash the chicken wings and put them into the bowl.
Step 2 . Open a bag of rattan pepper flavoring seasoning, put it into a bowl, add 50g water, mix it into rattan pepper juice, and then put a catty of chicken wings (the same as in Orleans), then seal it and put it in the refrigerator for a whole night to pickle and taste, and then take it out for baking at noon the next day.
Step 3 . The next day, take it out and spread it on the baking tray. The light color is rattan pepper.
Step 4 . The next day, lay it on the baking tray and put it into the oven.
Step 5 . According to the performance of your own oven, bake it out! (it depends on the performance of our own oven. I roasted this oven at 200 ℃ for half an hour. The temperature is only for reference.)
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