New Orleans Grilled Chicken Wings (Microwave Version)

Overview

The New Orleans Grilled Chicken Wings I’m going to teach you today are no less delicious than KFC. The recipe is also quite simple. You only need three steps of washing, marinating, and grilling to make very delicious New Orleans Grilled Chicken Wings. Children will definitely love it! If you want to know more about the food making process illustrated with pictures and texts, you can follow Ning You Tao’s WeChat account. There are new recipes every Wednesday, Friday and Sunday!

Tags

• private kitchen
• chicken wings
• kuke yibai chicken wings seasoning

Ingredients

Steps

1. 1 After thawing frozen chicken wings bought in the supermarket or vegetable market, rinse them with clean water and drain the water. Cut vertical slides on both sides of the chicken wings for easy flavoring.

   

2. 2 Get a packet of the New Orleans Grilled Chicken Wings seasoning packet.

   

3. 3 Tear open the seal and pour the appropriate amount of seasoning according to the number of marinated chicken wings. I marinated about 15-20 chicken wings at a time and used about half a pack. The whole pack is 140 grams and the half pack is about 70 grams.

   

4. 4 Mix the seasonings and chicken wings thoroughly and marinate for at least an hour to fully infuse the chicken wings.

   

5. 5 After marinating, place the chicken wings evenly on a microwave plate and prepare to bake. In fact, baking chicken wings in a microwave is the most convenient and takes the shortest time. I have baked chicken wings in an oven before and compared them. The oven takes at least 30 minutes, while the microwave only takes about 10-15 minutes. Here I use the Galanz mechanical microwave oven, select medium heat, bake for 5-7 minutes for the first time, take out the plate after 5 minutes, turn all the chicken wings over and put them in the microwave again, the time is still 5-7 minutes.

   

6. 6 To determine whether the chicken wings are cooked through, you can use the tip of a chopstick to insert the knife into the previously marked gap and tear it open with chopsticks. If the internal bones are not red and the chicken is white, it proves that it is cooked and can be eaten on a plate.