Rice Cooker Version of Orleans Chicken Wings
Overview
Recently I don’t dare to open the oven when I get angry, but my son’s father eats late-night snacks every night and changes his food almost every day. Today I will make him a rice cooker version of braised chicken wings that is not so easy to get angry. It only takes ten minutes to start
Tags
Ingredients
Steps
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Make two cuts on both sides of the chicken wings to facilitate the flavoring. Add all the seasonings and cook with your hands for 2 minutes
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Leave it indoors for an hour, turning it every ten minutes to allow the chicken wings to fully absorb the flavor, then move it to the refrigerator and store it for at least half a day. It tastes better if stored overnight
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Just put a little oil in the rice cooker, because the chicken wings will release fat during the cooking process. After the pot is hot, add the chicken wings, cover the lid and simmer for 2 minutes. Turn over and continue to cover the lid and simmer for 2 minutes
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If you like to eat something sweet, you can add some honey at this time and continue to simmer with the lid on, but you should open the lid frequently and turn it over every minute or so to avoid the chicken wings becoming mushy, because if you don’t add a little water, it will easily become mushy, especially after adding honey
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Originally, 6 pieces were marinated, but because the child's father was the only one to eat, he only ate 3 pieces and cooked them in two days. After several turns and lids to simmer, the chicken wings will be cooked in about 10 minutes. If the rice cooker jumps to keep warm during these ten minutes, you can use a chopstick to block the switch. After simmering for about 6 minutes, you can let the rice cooker jump to keep warm to continue. After simmering for one minute, turn off the power and let the residual heat of the rice cooker continue to cook the chicken wings.
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It tastes no different from the one made in the oven, and it’s less irritating
