The present invention relates to seasoned and roasted chicken feet and a method for manufacturing the same. The seasoned and roasted chicken feet manufacturing method according to the present invention includes: a trimming step in which boneless chicken feet are washed with water a seasoning step in which the washed chicken feet are mixed with seasoning a frying step in which the seasoned chicken feet are fried a ripening step in which the fried chicken feet are ripened at a room temperature a smoking roasting step in which the ripened chicken feet are direct-grilled in a smoking environment and a finishing step in which the chicken feet direct-grilled in the smoking environment are cooled and then vacuum-packaged. In the smoking roasting step, the seasoned and roasted chicken feet are manufactured by the ripened, seasoned, and fried chicken feet are roasted for 6 to 10 minutes in the smoking environment and by direct grilling on a grill disposed on a brazier using charcoal fire or firewood. The smoking environment is provided by a process being repeated in which a user covers the ripened, seasoned, and fried chicken feet that are roasted for a predetermined period of time on the grill by using a cover device and then flips the ripened, seasoned, and fried chicken feet that are roasted by opening the cover device. According to the present invention, the fishy taste unique to the chicken feet can be removed and the smell and flavor unique to the roasted chicken feet can be maintained for a long period of time, and thus the novel seasoned and roasted chicken feet and the method for manufacturing the seasoned and roasted chicken feet as a seasoned chicken feet product that is competitive and caters to consumers can be provided.COPYRIGHT KIPO 2017본 발명은 양념 닭발 구이 및 그 제조방법에 관한 것이다. 이는, 양념 닭발 구이의 제조 방법에 있어서, 무뼈 닭발을 물로 세척하는 손질단계 세척된 닭발을 양념에 버무리는 양념단계 양념에 버무려진 닭발을 볶아내는 볶음단계 볶아낸 것을 상온에서 숙성시키는 숙성단계 숙성된 것을 훈연 환경에서 직화로 굽는 훈연구이단계 및 훈연 환경에서 구워진 것을 냉각시킨 후 진공 포장하는 마무리단계를 포함하며, 상기 훈연구
