Vinegar 2 scoops sugar 1 scoop
Salt A little Chicken thighs 2
marinade Appropriate amount Ketchup Appropriate amount
Garlic One end Honey Appropriate amount
Black pepper Appropriate amount
How to make crispy pistol legs Crispy Pistol Legs (Oven Version) Recipe Illustration 1

Step 1

Remove the feathers from the chicken legs and wash them. Cut the meat inside with a knife. Do not cut into the skin.Use a fork to prick some holes for easier flavoring. Put the chicken legs in a plastic bag and spread them layer by layer with marinade. If it is not salty, add some salt. Add tomato paste, sugar, black pepper, and some garlic. Tie the plastic bag tightly and rub it up and down to evenly cover the chicken legs. . Refrigerate for more than an hour. Crispy Pistol Legs (Oven Version) Recipe Illustration 2

Step 2

Fold the tin foil into a small box shape, place garlic pieces under the chicken legs, and brush with honey and vinegar (2:1) Crispy Pistol Legs (Oven Version) Recipe Illustration 3

Step 3

Bake the lower shelf of the oven at 180 degrees for 40 minutes. Take it out and brush it with honey water in the middle. Since the chicken legs will ooze juice, pay attention to the baking time and they will basically not dry out. Finally, brush the honey water all over, drain the juice in the box with paper, and put it in the middle of the oven at 230 degrees for another ten minutes. If you like it crispier, bake it for five more minutes. Be sure to watch this time to avoid burning. . Tips for Cooking Crispy Pistol Legs