The difference between baked chicken legs wrapped in tin foil and those without tin foil is that the humidity is different, the taste is different and the color is different. The meat wrapped in tin foil is lighter in color, while the meat roasted directly on the fire is darker than the meat wrapped in tin foil because it is in direct contact with the fire source.

Tin foil has only a thin layer, usually less than 0.2 mm thick, but it has strong thermal conductivity and high temperature resistance. When it is used to wrap food, it is not only heated quickly to prevent burning, but also heated evenly, which is easy to lock soup and keep fresh and tender taste.

No, the chicken legs baked directly on the fire with tin foil are crispy, and the meat baked with tin foil is tender, so the taste is different.

Wrapping chicken legs with tin foil can lock the water in the meat to a large extent, but without tin foil, the water will lose faster, the soup will be much less and the meat will be dry.