How to bake chicken wings with rice

Chicken wings wrapped in rice is a delicacy made with chicken wings. This delicacy can be eaten as a staple food. It is made by wrapping chicken wings with rice. However, there are certain requirements for making this kind of thing. Sometimes the dish may not be delicious enough after baking. There are some ways to make chicken wings wrapped in rice delicious. So how to bake chicken wings wrapped in rice to make it delicious?

Although this dish is called Roasted Chicken Wings Wrapped in Rice, friends who don’t have an oven don’t have to worry. It will taste just as good if you cook it in a pan instead of roasting it. But the skin of the chicken wings will be a little crispier if they are roasted.

Prepare ingredients: chicken wings, cooked rice, cooking oil, salt, rice wine or sake or white wine, brown sugar or honey or rock sugar, light soy sauce, oyster sauce, green onions, carrots, and shiitake mushrooms. Mix 1 spoon of salt, 5 spoons of rice wine, 2 spoons of brown sugar, 4 spoons of light soy sauce, 2 spoons of oyster sauce and half a bowl of water, pour into the pot and heat. Stir well and slightly dry about 1/3 of the amount, then remove from the pot and let cool.

First cut the bone connection on the wider side of the chicken wing, then cut the area around the bone where it is connected to the meat, turn the skin and flesh next to the bone down, and separate the meat and bone directly with your hands, turning it over to the connection of the bottom bone, then cut it with scissors, and then turn the whole chicken wing back over.

When turning over the skin and meat, be careful not to tear the opening of the chicken wing. Finally, when shortening the bone connection, just cut it from the joint, leaving the cartilage on the other end of the joint, so as to avoid having to plug both ends when cutting the whole thing open and stuffing rice later. The cartilage is also very delicious.

Mix the processed chicken wings with the teriyaki sauce, stir well, massage, then cover with plastic wrap and refrigerate for at least 2 hours

Dice the shallots, carrots and mushrooms, put a small spoonful of cooking oil in the pot, stir-fry the shallots, carrots and mushrooms on low heat until fragrant, then add rice and a spoonful of salt, stir quickly and remove from the pot to cool.

Don't fry the rice for too long, otherwise it will become soft and chewy. Stuff the chicken wings with rice. It’s okay to press more inside, but don’t fill them too full. Then seal the opening with a toothpick. Chicken wings stuffed with rice, ready to go in the oven or directly in the pan.

Baking: Preheat the oven to 200 degrees. After 15 minutes on the front side, take it out and brush it with oil, turn it over and bake for another 15 minutes. The temperature of each oven is different. It is recommended to stay by the oven for a while in the last few minutes. When the color is almost golden and slightly burnt, you can take it out of the oven. Be careful not to burn it.

Cooking: Put 3 spoons of cooking oil in the pan, fry the chicken wings on both sides until golden brown, then pour in the remaining marinade sauce and simmer on low heat until the chicken wings have completely absorbed the sauce.