Chicken Wings with Rice

Overview

The chicken wings are stuffed with plenty of fried rice, and every bite is filled with the aroma of burnt chicken and slightly spicy fried rice

Prepare the ingredients, wash and drain the chicken wings
Use scissors to cut off the joints of the chicken wings, turn the chicken skin over and remove it with your hands, and break the bones with your hands. Remove the wing root bone
Remove the middle bone of the wing in the same manner
Remove the remaining chicken wing bones in the same manner
Dice onions and carrots
Heat oil in a pan, add onions and carrots and stir-fry until the carrots change color
Add rice, salt, pepper, and Korean chili sauce, stir-fry evenly, and set aside for later use
Take a mineral water bottle, cut off 2/3 of it with scissors, leaving the mouth 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 (do not stuff it too full, the chicken wings will shrink during baking)
Pin the chicken wings with toothpicks, and do the rest in the same way. Brush the barbecue sauce evenly on both sides of the chicken wings, marinate for 20 minutes, and place the chicken wings on the grill
Preheat the oven, set the upper and lower heat to 200 degrees, bake in the middle rack for 15 minutes
When the time is up, brush the remaining sauce on the plate on the chicken wings, wrap the tips of the wings with tin foil (to prevent them from burning) and continue to bake for 10 minutes
Finished product pictures