Chicken Wing Rice
1.
Prepare ingredients
2.
Use scissors to cut the joints, turn the chicken skin over and fall down with your hands, and break the bones with your hands. Remove the wing root bone
3.
Remove the bones in the wing in the same way
4.
Remove the chicken wing bones in turn
5.
Onion and carrot diced
6.
Add oil to the pan and heat up, add onions and carrots and stir-fry until the carrots change color
7.
Add rice, salt, pepper, Korean hot sauce, stir-fry evenly, serve and set aside
8.
Take a mineral water bottle, cut off 2/3 with scissors, leave the mouth part of the bottle, insert the mouth of the bottle into the chicken wings, use a spoon to put the rice in the bottle, use chopsticks to stuff the rice into the chicken wings, (don't stuff too full , The chicken wings will shrink when grilled)
9.
Pin the chicken wings with a toothpick, and do the rest
10.
Brush the barbecue sauce evenly on both sides of the chicken wings, marinate for 20 minutes, and put the chicken wings on the grill
11.
Preheat the oven, heat up and down at 200 degrees, and bake for 15 minutes in the middle layer
12.
When the time is up, brush the remaining sauce on the chicken wings, wrap the tips of the wings with foil (to prevent burning) and continue to bake for 10 minutes
Tips:
Put it on the grill when roasting, don’t put it in the baking pan
