Roasted potato cheese chicken wings
By VicentaLakin
The chicken wing removes the bone with flesh and full chicken fins, and the insides mashed potatoes and masul cheese. The whole chicken wing looks so cute and can't come up and bite. It's a very good idea, and it's a very good taste and taste, but it's a little regret, and you can also see it in the picture -- cheese and mashed potatoes running out of chicken wings. It's true. If I had a vision, it wouldn't have happened if I had tightened the chicken skin at the entrance, and it didn't have the desired medium-sized Lars. And then, to the point, it's "golden." Thanks to my double insurance, there's a grill under the grill that runs out of part, but it doesn't affect food. The potato mashed with a thick cheese taste is delicious, and the son praises it and is even more curious about how to remove the bone. I compared the bands to him, and it was estimated that the little ones with little practical experience could hear it and take a few days off to do it with him and enjoy cooking。
Recipe Recommendations
- salty and fresh
- roast
- ten minutes
- ordinary
Steps for Roasted potato cheese chicken wings
1
The chickens are all washed up
2
(a) The flesh and bones of the wings will be twisted off first, and the chicken skin will be left more; it can be used with scissors or sharp blades; and the meat will be used for other uses
3
The bone of the wings is loose, the skin of the chicken is sharpened with the hand, the bone is exposed, the joint is cut with scissors, and the bone is easily removed
4
It's the whole wing of the bone that's gone. It's got to be extra
5
(b) Puting chicken wings in the basin, with a proper amount of salt, beryllium oil, soy sauce, butter, yellow wine, black pepper powder, and mixing them for about an hour; and making meat as fully as possible exposed to the juice as it can taste
6
Potato peels, evaporates in the steam pan, cuts in pieces, and evaporates in about 10 minutes
7
(b) Pumping potatoes into mud with a mud pressurer, and eating heavy mouths, so that a grain of salt can be squeezed
8
The mashed potatoes were a little more, and I used only half of them to add a large set of masulilla cheese, which had the effect of lasagna, which was what pizzas used; but different brands, and the effect of lasagna, which was based on individual preferences
9
Combination of mashed potatoes and cheese into the wings of the chicken, so that it is not overstretched, so that the chicken skin is not broken during the heating; important blackboard: the chicken skin in the mouth is better sealed with toothpicks in case the cheese comes out with mashed potatoes after heating (I'm a little behind the horse, there's no seal, so there's plenty)
10
(b) Put the chicken wing code with potatoes and cheese on the grill; say, don ' t pour the chicken wings ' juice and put some honey in the mix
11
The oven preheats 200 degrees and selects the corresponding "bread" program, with no default, and can go up and down 200 degrees, mid-level, for 20 minutes
12
The oven is suspended until 15 minutes, the chicken wings are out, the honey is picked with a brush. The juice was brushed on the face of the chicken wing and re-loaded into the oven for the remaining five minutes。
13
Roasted potato cheese chicken wings, fragrance, salty milk。Roasted potato cheese chicken wings Make Tips
1. It is important that the top of the wings of the chickens be sealed and then roasted, otherwise the consequences will be “gold” as I have shown. 2. Be careful to eat when you are out of the oven because of the cheese in the chicken wings. 3. The effect of radishing is evident in reducing mashed potatoes and increasing the use of masulilla cheese。