Chicken Wing Rice
1.
Deboning chicken wings: It is best to use whole chicken wings, or medium chicken wings. First cut off the two joints of the chicken wings, and then use scissors to separate the meat from the bones bit by bit next to the bones of the chicken wings. When the joints are removed, hold the big bones in your hand, then turn it a few times, and slowly pull out the big bones. Out. The two small bones in the middle are separated slowly with scissors in the same way, and then slowly turned to pull out the bones, the bones of the chicken wings are removed.
2.
Debone all chicken wings
3.
Marinated chicken wings: Wash the deboned chicken wings, use a deep basin, add the Orleans marinade powder in proportion to the appropriate amount of water and garlic, mix well
4.
Then put the chicken wings in the marinade, massage it to taste, cover with plastic wrap and marinate in the refrigerator, turn the chicken wings in the middle, so that they can taste both inside and out, preferably marinating for more than 3 hours.
The marinating time is adjusted according to the amount of Orleans powder added.
5.
When the chicken wings are marinated, the rice can be fried first. The mushrooms are soaked and diced, the carrots are diced, the rice should not be too soft
6.
Heat the pan with oil, add shiitake mushrooms and stir fry until fragrant, add corn and carrots and stir fry, season with salt, then add rice and a few drops of soy sauce and stir evenly
7.
The fried rice is very fragrant
8.
Take out the marinated chicken wings, and stuff the fried rice into the chicken wings bit by bit, about two-thirds full, it will burst out if too full, you can also use a toothpick to seal, but try not to expose the toothpick Come, because you want someone to bake it
9.
Preheat the oven to 200 degrees, put the chicken wings on the grilling net, and wrap the chicken tip with tin foil to prevent it from being burnt. Brush a layer of oil, a layer of marinade sauce, and a layer of honey, put it in the middle of the oven, put the baking tray and tin foil on the lower layer, and bake for 20 minutes
10.
When roasting, the surface of the chicken wings will become dry. At this time, brush a little bit of oil and honey. After 20 minutes of roasting, turn it over and apply a layer of oil, a layer of marinade, and a layer of honey. Remove the tin foil from the tip of the wings and bake 15 Minutes, add oil, marinade and honey once in the middle
11.
The grilled chicken wings are evenly colored
12.
Cut the chicken wings, the rice is fragrant and delicious
13.
The tenderness of the chicken wings and the fragrant glutinous rice, one bite, full of satisfaction...
Tips:
1. The hardness of the rice should be just right, not too soft, otherwise it won't have the chewy texture
2. The marinating time of chicken wings should be adjusted appropriately according to the amount of marinating powder added, not too salty
3. The baking time is adjusted appropriately according to the temperature of the oven, and be careful not to burn
