What is the recipe for Orleans roast chicken marinade?

White sugar, edible salt, moisture retention agent. Paprika, onion powder, garlic powder, black pepper powder, chicken fat, flavor enhancer. Beet red, starch, food flavor.

The marinated ratio is 2000 grams of water, and the chicken wings are 50 kilograms. Time 3 hours, temperature 0-3 degrees. Small batches are divided by themselves.

Ingredients: 70 grams of New Orleans roast chicken 70 grams of water, 2 pounds of chicken wings, 3 tablespoons of Spanish olive oil (45ml), 3 tablespoons of honey (45ml).

Method: 1) Pour the roast chicken into a bowl, add water and stir well. Wash the chicken wings and drain thoroughly. Use a knife to make two cuts on each side of the chicken wings to add flavor when marinating.

2) Put the chicken wings in a container, pour in the seasoned sauce, and stir well.

3) Pour in the Spanish olive oil, continue to stir well, cover and refrigerate for 24 hours, or 48 hours.

4) Line a baking sheet with tin foil and preheat the oven at 220 degrees. Place the chicken wings on the grill and brush a thin layer of honey with a brush.

5) Place the baking tray on the lowest level of the oven and the middle layer of the oven on the grill rack and bake for 12 minutes. Bring insulated gloves and move the grill to the top of the oven and bake for 5 minutes.

Method: Materials.

Ingredients: 3 chicken racks.

Excipients: Appropriate amount of New Orleans marinade, appropriate amount of green onion and ginger, a little coarse salt, 2 tablespoons of light soy sauce, a little sugar, 1 tablespoon of rice wine.

1. Wash the chicken rack and put it in the Orleans marinade, and marinate for a day to absorb the flavor.

2. Put the green onion and ginger ingredients in the pot, add warm water, be sure to use warm water.

3. Cover the pot and cook for 20 minutes.

<>5. Reduce the juice over high heat.

6. The fragrant stewed chicken is ready.

1.Wash the chicken wings thoroughly and drain them to moisture. (Use a toothpick to prick the hole to help absorb the flavor.)

Add the barbecue seasoning, add water, a little olive oil, and mix thoroughly so that each chicken wing is stained. Pack the whole bag and refrigerate it overnight, or for at least 24 hours. During refrigeration, lay it flat and shake it every few hours to make the flavor more even.

2.Put tin foil on a baking sheet, wrap the tips of the wings in tin foil, and place them on a baking sheet.

3.Preheat the oven to 200 degrees. Medium layer, up and down heat, about 30 minutes. You can brush twice to marinate the remaining ingredients halfway.

Remove the bones from the chicken thighs.

Add 15g of barbecue mix.

Add another 15 grams of water, mix well, and marinate for more than 12 hours.

Sprinkle a little water with tin foil in a baking tray and place the marinated chicken thighs on a grilling net.

Preheat the oven to 200 degrees and bake for 35-40 minutes on the middle layer.

When baking for 15 minutes, remove the front and back brushes with a layer of honey.

Bake for another 15 minutes and brush with a layer of honey, brush the honey twice, and finally roast.

1. The whole baking process is between 30-40 minutes, please adjust the time according to the size of each fire.

2. Be careful not to bake it too old, otherwise the chicken will be dried out of moisture, and the taste will be affected by the dryness.

3. Put tin foil in the baking tray and sprinkle some water, you can catch the oil and water dripping down during baking, so that you can throw away the tin foil directly and save the trouble of cleaning.

Just refrigerate.

Method: 1 Prepare ingredients: chicken wings in the microwave oven or oven cook100 barbecue material 2, marinate:

In proportion, for example, New Orleans is: marinade: water:

Chicken wings = 35g: 35g: the proportion of 1 kg of meat used.

Mix the chicken wings and barbecue ingredients with water and stir for 10 minutes, put them in the refrigerator and let them stand, mix them thoroughly every half an hour, until the juice is fully absorbed, marinate for 3-4 hours and then grill. If you want to absorb the flavor as soon as possible, you can make a few cuts in the chicken wings and then stir and massage more.

3. Barbecue: Use the oven or microwave oven, adjust the microwave oven to the barbecue gear or the medium-high heat of the oven, and the baking time (after the oven is preheated above 200 degrees for 5 minutes, the oven is 180 degrees to 200 degrees for about 30 minutes, and the microwave oven is about 9-12 minutes according to the amount of meat.

1. Ingredients: a plate of fresh chicken thighs, a small bag of Orleans marinade, and a little water. 2. Handle the fresh chicken thighs cleanly, and you can draw a few dishes on them, so that they can be more flavorful when marinating.

3. Pour the Orleans marinade into a small bowl, add a little water, and then stir it well with chopsticks. 4. Sprinkle the mixed Orleans marinade on the chicken thighs, and then mix the chicken thighs and marinade with chopsticks or hands.

7. Take out the marinated chicken thighs from the refrigerator, then put them in the microwave oven, set the roast chicken function, and then in the last three minutes, take out the chicken thighs and turn them over to continue, and when the time is up, a plate of fragrant chicken thighs will be ready.

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New Orleans Roast Chicken Marinade Recipe, 1. Chinese Style: Light soy sauce, dark soy sauce, sugar, chicken essence, red wine, black pepper powder, Sichuan pepper powder, five-spice powder, corn starch, ginger powder, and tomato paste.

2. Western: thyme, basil, oregano, celerysalt, black pepper. Dry mustard, paprika, garlicpowder, groundginger.

Steps: 1. Pour Orleans grilled chicken wing powder into a bowl, add water, and stir well.

2. Place the washed chicken wings on a paper towel and absorb the water.

3. Put the chicken wings in the Orleans roast chicken marinade, drizzle with honey and coat the chicken wings well and evenly with the sauce marinade.

4. Put it in the refrigerator and marinate for more than 4 hours, then put the marinated chicken wings on a baking tray and brush with a layer of marinade.

5. Preheat the oven to 170 degrees, after the preheating is completed, put the marinated chicken wings into the oven, select the top and bottom heating mode, set the temperature to 170 degrees, and set the time to 25 minutes.

6. After baking for 15 minutes, take out the chicken wings and turn them over, use New Orleans roast chicken powder, cooking wine, honey and water to prepare honey sauce, and brush the chicken wings with honey sauce.

7. Put the chicken wings in the oven and continue baking.

Ingredients: 5 chicken thighs (cut off from the middle); Ingredients: 1 green onion, 1 ginger, 70g Orleans barbecue, 5 tablespoons of sweet noodle sauce, 5 tablespoons of oyster sauce, 50ml of cooking wine, appropriate amount of honey, a little cooking oil.

Blanch the chicken thighs and remove them and wash them. Stick a toothpick on the chicken thighs to make the drumsticks delicious. Control the water content for backup.

Shred the onion, pour in the Orleans seasoning, sweet pasta sauce, oyster sauce and cooking wine together and massage the chicken thighs. Cover with plastic wrap and refrigerate for half a day. The work can be done the night before and taken out the next day.

If you have time, you can mix it again in the middle so that the taste and color are more even.

Put the ginger in the inner bowl of the rice cooker. Pour a little cooking oil into the pan.

Arrange the marinated chicken thighs. At this time, the sauce is enough, do not add water.

Start the "Cooking" function of Midea's original ecological AH pot, and select "Fine Cooking" and "Fragrant Glutinous".

After a process, add a little honey and turn the chicken thighs in the pan over to make them even in color. Because the seasoning is salty, there is basically no need to add salt. You can decide whether or not to add the right amount of salt to this step according to your taste.

After stirring, start the "Cook Rice" function again, and select "Fine Cooking" and "Fragrant Glutinous".