- 1000g chicken
- rose wine
- barbecue sauce
- 250g white sugar
- 50g salt
- 50g chicken powder
- 30g ginger powder
- 15g licorice powder
- 20ml honey sauce
- Make sure oven is 220℃ before roasting chicken wings because high temperature makes chicken skin cooked faster than chicken meat. That is the key to making chicken wings juicy and tender.
- The purpose of pouring barbeque sauce twice is to enhance the flavor and aromatic of chicken skin. Also, it makes chicken wings golden brown and attractive.
- Dipping honey sauce is yummy, but too much honey sauce can make it too sweet for the taste. You can put the honey sauce in a sauce dish instead.
Mix white sugar, salt, chicken powder, ginger powder, and licorice powder to make seasoned salt.
Wash and clean the chicken, drain the water. Then press the chicken to make it flat.
Marinate in salt and rose wine for 4 to 8 hours. Stir once every 30 minutes to enhance flavor.
Use a hook to fix the chicken wings. Hook the thick part of the chicken wings.
Preheat the oven to 220℃. Then switch to 180℃, roast the chicken wings, for 20 minutes
Remove chicken wings from oven. Pour barbeque sauce on the whole chicken including the chicken cavity.
Put it back into the oven and roast for 10 minutes. Then remove from heat and pour barbeque sauce again.
Roast again for 5 minutes. Remove from heat.