1. Ingredients preparation
2. Soak the glutinous rice in warm water for 1 hour.
3. Slice ginger, cut scallions into sections, wash and drain corn kernels and peas kernels for later use
4. Thaw the chicken wings, remove the miscellaneous hairs, and wash them; the chicken wings are deboned, one large bone and two small bones are removed, and the tail of the wing does not need to be deboned. Slide down to separate the chicken from the bone)
5. Knead the boneless chicken wings evenly with cooking wine; let them rest for 10 minutes, rinse and drain
6. Put the drained boneless chicken wings into a large bowl, add the New Orleans chicken wings seasoning, add ginger slices and shallots and stir evenly; let stand and marinate for 1 hour to taste
7. Remove the glutinous rice and drain
8. Turn the Fangtai stove to 7 levels, heat the pan with oil, pour the glutinous rice, corn kernels, and peas kernels and stir fry
9. Stir-fry until the water is slightly dry, add salt, light soy sauce, oyster sauce, black pepper powder to taste; stir evenly and get out of the pan
10. Pour the fried glutinous rice into the marinated chicken wings, 7 minutes full
11. Wrap the wing tail with tin foil to prevent the wing tail from being burnt
12. Set the oven to bake at room temperature, 200°C, 30 minutes
13. Brush a layer of oil on the grill and put chicken wings on
14. Put the chicken wings in a preheated oven and bake (Tips: cover the bottom of the oven with tin foil to avoid dripping of oil into the oven during the baking process)
15. Mix honey and water in a ratio of 1:1 to make honey water
16. When roasting for 20 minutes, pause, take out the chicken wings and remove the tin foil from the tail; brush both sides of the chicken wings with honey water and turn them over
17. Put it in the oven, continue roasting, take it out, sprinkle some white sesame seeds, and serve
