1,Chicken wings are best marinated for over 30 minutes, or they can be refrigerated before going to work and baked right after coming home;

2 Place lemon in the marinade with chicken, not only making the meat more flavorful but also effectively removing the gamey odor from the meat;

3 Choose black pepper crumbs, fresh grinding is best; avoid black pepper powder as they have similar flavors but different textures;

4 For side dishes like potatoes, and radishes, cut them not too large to ensure the chicken wings are fully cooked while the vegetables are still tender;

5 Using side dishes as a base can help utilize heat more efficiently, ensuring even baking of the chicken wings and enhancing their taste with the absorbed sauce;

6 If you don't have fresh rosemary, it's optional. For seasonings, it is recommended to add more rather than less; leftover dried herbs are also crispy and tasty after roasting, so don't discard them;

7 Different ovens have different functions; generally, the chicken wings should be removed when they turn slightly golden on the surface. In domestic ovens, heat at 200 degrees Celsius is recommended;

8 If you prefer both sides of the chicken wings to be golden brown, take them out after one side turns golden and then roast the other side with the top heat; personally, not flipping them also tastes good and saves time and energy;

9 The freshly baked items are hot and contain some carbon dioxide gas. It is best to wait a few minutes before eating for safety and comfort.