Disclosed in the present invention is a method for manufacturing seasoned chicken feet for mini-brazier roast, comprising: a first step of strongly rubbing raw chicken feet for washing by using flour and coarse salt； a second step of preparing boiling water by mixing bay leaf soju (Korean distilled liquor) made by brewing a bay leaf with water, onions and whole peppers； a third step of settling the raw chicken feet provided in the first step in the boiling water, boiling the same for 30 minutes to 1 hour, taking out the boiled chicken feet, drying the same via an air blowing method, and storing the dried chicken feet in a cold storage； a fourth step of mixing cooking oil, garlic, cooking wine and ground pepper to prepare a matured solution； a fifth step of soaking the chicken feet provided in the third step in the matured solution, and maturing the same； a sixth step of conducting biscuit firing of the chicken feet provided in the firth step by using completely fired white charcoal； a seventh step of cooling down the chicken feet provided in the sixth step in a cold storage； an eighth step of preparing a seasoning by mixing onions, soy sauce, garlic, ginger, pepper, red pepper powder, synthetic seasoning and sugar； a ninth step of applying the seasoning to the chicken feet provided in the seventh step and maturing the same； a tenth step of conducting second biscuit firing of the chicken feet provided in the ninth step at the request of a customer and then, mixing the same with sesame oil； an eleventh step of preparing a mini-brazier including a grill of which a portion is covered by foil and white charcoal for heating； and a twelfth step of providing the customer with the chicken feet provided in the tenth step and the mini-brazier provided in the eleventh step. Therefore, the method for manufacturing seasoned chicken feet for mini-brazier roast can minimize gelatin elution and can effectively remove meat smell at the same time.개시되는 미니화로 구이 양념 닭발 제조 방법는, 밀가루 및 굵은 소금
