Roasted Chicken Wings, Fish Balls, Potato Chips
by Liu Yingjie
Favorite
Difficulty
Easy
Time
24h
Serving
2
1. 1 Wash the roots of the chicken wings and put them in a basin for later use. 2 Peel the potatoes and slice them. To prevent the chicken from mashing before the potatoes are cooked, cut them thicker. 3 There are fish balls left over from the hot pot in the family, so I took them out together. 4 Add Orleans roasted chicken ingredients to appropriate amount of water, stir well, pour into chicken wings and fish balls
2. 5 Add the remaining roast chicken sauce to the potato chips. 6-7 Stir 4 and 5 evenly, put them in a fresh-keeping bag, seal them, and put them in the refrigerator overnight. 8 The next day, take it out of the refrigerator and place it on a baking tray at a temperature of 200 as shown in the figure. Bake until the roots of the chicken wings are mature.
3. Let it cool after baking
