1. Ingredients.
2. Wash the chicken wings and wipe them dry. Use a knife to cut them twice. Place them in a bowl. Sprinkle a little sea salt and crushed black pepper. Squeeze them into lemon juice. Cover them with plastic wrap and put them in the refrigerator to marinate for half an hour.
3. Cut into suitable pieces for other ingredients except small tomatoes.
4. Boil the bamboo sticks in water, then wrap the handle out with tin foil, and put the marinated chicken wings on a string.
5. Place all the ingredients in a baking tray, evenly sprinkle olive oil and balsamic vinegar, and then sprinkle some sea salt.
6. Preheat the Changdi air oven to 200 degrees, put the ingredients in the baking tray, and bake for 40 minutes with the upper and lower pipe baking function.
7. When it has been roasted for 20 minutes, take out the baking tray, sprinkle with rosemary, and continue to put it in until cooked.
Tips:1. The potatoes are not well cooked, so you can cut them into smaller pieces.
2. Because I prefer to eat chicken wings that are older and burnt on the skin, I bake them for a longer time. Adjust the baking time according to the meat you choose. You can choose to bake first or later.
