Wing-wrapped Cheese

Name: Wing-wrapped Cheese
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 8 Qixian Reed Chicken Wings; 4 slices Flaky cheese; About 50g Mozzarella cheese; 1 package Orleans Grilled Wing Marinade; 16 pieces toothpick; 1 tsp honey

by Eyebrow

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Do you still remember the chicken drumsticks and chicken wings that I sent before? Before inventing this fin-wrapped cheese, my daughter loved to eat fin-wrapped rice. I used to entertain my daughter’s classmates with fin-wrapped rice. Three people ate 9 fin-wrapped rice. But after her daughter had eaten the wing-packed cheese, she announced that she was going to abandon the wing-packed rice, so let's pack cheese in the future!
The method is not difficult at all, just change the glutinous rice stuffed with chicken wings into cheese, and the method is the same. This time I used the ready-made marinade for grilled wings. Those who are afraid of additives can go to my homepage to find the recipe of "Chicken Drumsticks", which is the marinade that I prepared.
This time, I used Qixian chicken wings with 1 kg of reed chicken wings. I used 2 packs of Orleans grilled chicken wings to marinate them. I took out 8 of them to make this chicken wings. The rest are frozen and preserved. When do I want to After eating, just take it out and bake it. In the video, there were 8 chicken wings when stuffed with cheese, but only 6 were left when it was grilled, because my little cat couldn't wait for me to record the video, so I grilled 2 and ate it first.

Ingredients

Wing-wrapped Cheese

1. Prepare the ingredients and thaw the chicken wings.

2. Use scissors to cut off the muscles at both ends of the chicken wing bones, peel off the muscles from the bones, and pull out two large and small bones. Those who don’t know how can go to my homepage to find the recipe "How to Bone Chicken Wings".

3. Squeeze the water out of the boneless chicken wings, pour in the Orleans grilled wings marinade, grasp and pinch evenly, you can grab a bit more to make the juice penetrate into the chicken, cover with plastic wrap and marinate overnight.

4. Roll the flaky cheese into rolls and cut into 2 sections with a knife.

5. The two ends of the chicken wings have large and small openings. First seal the small end with a toothpick, and then stuff the cheese roll from the large end. Fill the gap with mozzarella cheese, but don’t fill it too much, otherwise it will burst when grilled. .

6. Then use a toothpick to seal the big end of the chicken wing. It is better to seal it tightly. My wing-covered cheese flows out a lot when it is baked, and it hurts!

7. Add honey to the remaining marinade and stir well. If there is too much juice, you can pour out some and add honey, just enough to brush the surface of the chicken wings twice.

8. The baking pan is lined with tin foil, which is easy to clean. Place the chicken wings on the grill, brush the surface with honey marinade, put them in the oven preheated at 180℃, and bake them in the middle layer for 15-20 minutes, take them out and turn them over and brush them with a layer of honey marinade, and continue to bake 15 minutes.

9. Full of cheese, bursting in one bite!

10. Cattle, sheep, pigs and poultry, buy more at Qixian

Tips:
1. Mozzarella cheese is used to fill the gaps, but don't fill it too much, except that it will burst when grilled, and it will flow everywhere.
2. Honey can also be replaced by maltose.
3. Remember to remove the toothpicks when eating!

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Wing-wrapped Cheese

Ingredients

Wing-wrapped Cheese

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