New Orleans grilled chicken drumsticks

Overview

Roasting the whole chicken leg is more labor-intensive and time-consuming, and it is easy to burn. If you remove the chicken leg meat and bake it directly, it will shrink easily and burn easily. This dish is inspired by the tinfoil pork ribs I had in a restaurant. Wrap the ribs in tinfoil and then grill them. The deliciousness is not lost and it is still very tender. Chicken legs are already very tender parts, so wrapping them in tin foil and roasting them should make them even more delicious.

Tags

• common dishes
• meat dishes
• chicken legs
• garlic
• glutinous rice wine/cooking wine
• honey
• new orleans marinade

Ingredients

Steps

1. 1 Wash the chicken legs and remove the leg bones, leaving a whole piece of chicken leg meat

   

2. 2 Cut the garlic in half and add it to the chicken, add the marinade and glutinous rice wine, mix well with your hands to speed up the flavor, marinate in the refrigerator for 6 hours

   

3. 3 Spread a piece of tin foil on a baking sheet, place the marinated chicken on it, skin side down, and roll three pieces of chicken into one roll

   

4. 4 Roll into a roll and tighten both sides to form a candy shape

   

5. 5 Bake in the oven at 200 degrees for 25 minutes, take out the tin foil and brush with honey

   

6. 6 Change to 150 degrees and bake for 10 minutes

   

7. 7 Once cool, cut into thick slices with a knife and enjoy