Buffalo Chicken Hashbrown Casserole Stuffed Chicken Wings.
As the title says... Buffalo Chicken Hashbrown Casserole Stuffed Chicken Wings.
First I had to invent Buffalo Chicken Hashbrown Casserole to make these a reality.
Then I started with whole chicken wings and cut off the drumett piece. Then I deboned the flat section of the wings leaving on the tip to act as a handle later.
The wings were then put in a bowl and covered in Sake to marinate for a couple of hours while 2oz portions of the Buffalo Chicken Hashbrown Casserole were put in the freezer to prepare for the next step.
The wings were removed from the Sake and patted dry with paper towels and then stuffed with the casserole mixture. It actually only took 1oz for each wing. The open ends were secured with toothpicks.
The wings were then air fried at 400 F for 20 minutes. Started skin side down then flipped after 10 minutes.
As the title says... Buffalo Chicken Hashbrown Casserole Stuffed Chicken Wings.
First I had to invent Buffalo Chicken Hashbrown Casserole to make these a reality.
Then I started with whole chicken wings and cut off the drumett piece. Then I deboned the flat section of the wings leaving on the tip to act as a handle later.
The wings were then put in a bowl and covered in Sake to marinate for a couple of hours while 2oz portions of the Buffalo Chicken Hashbrown Casserole were put in the freezer to prepare for the next step.
The wings were removed from the Sake and patted dry with paper towels and then stuffed with the casserole mixture. It actually only took 1oz for each wing. The open ends were secured with toothpicks.
The wings were then air fried at 400 F for 20 minutes. Started skin side down then flipped after 10 minutes.
