1. Defrost chicken wings
2. Dismantle the bones (first break the bone joints of each joint. It is best to buy larger chicken wings. The skin of such chicken wings is more flexible, not easy to break, and there is more meat, which tastes better. Then the chicken wings Cut the tendons on the root bone, and then slowly touch the meat to separate the bones and flesh. Cut again at the joints to remove the bones. The key to deboning is to cut the tendons at the end of the chicken bones to separate the bones and flesh, but try to keep the chicken skin intact. The skin at the joints of chicken wings is easier to break, so be careful when handling the joints, and be careful not to tear the skin and meat.)
3. Put the rice wine, oil consumption, light soy sauce, salt, brown sugar and water in the pot and stir evenly. After mixing, heat it over a low heat and stir constantly. The teriyaki sauce will gradually thicken, and it will be slightly dried after about 1/3 of the amount. Let the pot cool. (If you don’t like teriyaki sauce, you can also use the marinating method of New Orleans grilled wings or the marinating method of chicken legs in the spicy chicken drumsticks)
4. Prepare the filling materials, you can also increase or decrease according to your preference
5. Mix glutinous rice and rice 2:1. After washing, put in clean water. The water is slightly higher than the rice by about 1cm. Then put it in a pot. Steam for 30 minutes over medium and small fire. Cut corn, potatoes, carrots into small cubes. (You can choose the ingredients for the fried rice, or you can add corn, scallops and other ingredients), put a little oil in the pot, fry all the ingredients on a low fire, and then put a bowl of glutinous rice, add a little salt, sugar, light soy sauce , Seasoning with black peppercorns, stir-fry evenly and let out to cool
6. Mix the teriyaki sauce and chicken wings evenly, rub and massage lightly to let the flavor penetrate, cover with plastic wrap, and marinate in the refrigerator for more than 2 hours
7. Fill the chicken wings with rice. Don’t fill the chicken wings with rice too much, because the chicken wings will shrink and burst easily when cooking. Just stuff about 2/3), and seal the opening with a toothpick.
8. Bake in the oven, and the chicken wings that are directly placed on the grill will be evenly colored, at 200 degrees for about 30 minutes. Finally brush a little honey, like spicy food, sprinkle with chili powder when done
