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1
Thaw the duck legs and chicken wings in clean water and soak them in the blood. -
2
Make two cuts on the front and back of the chicken wings, and prick the duck legs with toothpicks to facilitate the flavoring during marinating. -
3
Pour New Orleans marinade into the basin. -
4
Wear disposable gloves to massage the duck legs and chicken wings one by one and coat them with marinade. -
5
Pour in the cooking wine. -
6
Pour in dark soy sauce and add color. -
7
Pour in light soy sauce to taste. -
8
Pour in the oil to increase the fragrance. -
9
Pour in salt to add flavor. -
10
Add onion slices, ginger slices and garlic slices, mix well and marinate. -
11
Cover with plastic wrap and refrigerate overnight to marinate. -
12
Line a baking sheet with tin foil and place duck legs and chicken wings (I baked two trays). Preheat the oven to 200°C with upper and lower heat. -
13
Put the two baking sheets into the oven (bake for 30 minutes first, then turn over). When baking again, swap the upper and lower positions of the two baking sheets. Take out the chicken wings and roast the duck separately. leg. -
14
Finished product picture (1). -
15
Finished product picture (2).