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骨付きチキン（チキンのはちみつ焼き）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

手羽元 : 3本
(A)醤油 : 小さじ2
(A)レモン汁 : 小さじ1/2
(A)はちみつ : 小さじ2

Time required

20minutes

Procedure

1) 下準備をする 01:10
Place the chicken wings on the bat and prick them with a fork to make holes.
Make an incision along the bone and spread out the meat.
Do the same for the back side.
Place in a plastic bag, add (A) and rub.
Squeeze out the air tightly, close it, and let it rest in the refrigerator for 30 minutes.
2) 焼く 05:01
Spread aluminum foil on the toaster oven, spread out 1, and place it on the toaster so that it does not overlap.
Add the remaining sauce from step 1 and heat at 160 degrees for 15 minutes.
Finished on a plate.

Point

・By piercing with a fork, the flavor will permeate easily.
・By making incisions, the flavor will permeate more easily, making it easier to unravel, making it easier to eat.
・When using kitchen scissors to make cuts, cut the skin along the bone.
・Adding honey makes the meat tender.
・When baking, it is better to bake with the skin part up.
・If you want to bake, raise the temperature at the end and bake.
・ By baking at a low temperature of 160 degrees, you can make it juicy without losing moisture.