Ingredients

• Chicken legs (2 - 3, each about 150 - 200 g)

• New Orleans marinade (30 - 40 g, or make your own marinade according to personal taste)

• Light soy sauce (10 - 15 ml)

• Cooking wine (10 - 15 ml)

• Salt (2 - 3 g, adjust according to the saltiness of the marinade)

• Black pepper (2 - 3 g)

• Honey (15 - 20 ml)

• Garlic (3 - 4 cloves, about 10 - 15 g, minced)

• Ginger (1 piece, about 10 - 15 g, minced)

• Onion (1/4, about 30 - 50 g, chopped)

• Black tea powder barbecue seasoning (3g)

Instructions

1. Wash the chicken legs and dry them with paper towels. Make a few cuts on the surface of the chicken legs to make it easier to season.

2. Place Orleans marinade, soy sauce, cooking wine, salt, Black tea powder barbecue seasoning, black pepper, honey, minced garlic, minced ginger and chopped onion in a bowl and mix well.

3. Put the chicken legs in the marinade and make sure that each side of the chicken legs is covered with the marinade. You can put the chicken legs and marinade in a fresh-keeping bag, seal it well, and marinate in the refrigerator for 3-4 hours. If you have enough time, marinate overnight.

4. Preheat the oven to 200-220°C. Line a baking tray with tin foil and brush a thin layer of oil on the tin foil to prevent the chicken legs from sticking to the baking tray.

5. Place the marinated chicken legs on the baking tray and put them in the preheated oven. Bake for 20-25 minutes, then turn the chicken legs over, brush another layer of honey on the surface of the chicken legs, and continue to bake for 15-20 minutes. During the baking process, pay attention to the color of the chicken legs. When the surface of the chicken legs is attractive golden yellow and the inside is cooked through (you can insert a toothpick into the thickest part of the chicken leg, and it is cooked through when there is no blood on the toothpick after pulling it out), you can take it out.