Chicken wings used to make chicken wings and rice are full wings. Deal with the chicken wings first. We can touch the chicken wings. Here is a bone. Turn the meat over along the bone, then use scissors to remove the flesh and blood. Put the boneless chicken wings in a bowl, add some salt and Orlean powder and marinate for half an hour. At this time, the rice in the chicken wings can be prepared. Peel the corn, dice the carrots, and cut the onions into small pieces to prepare a big bowl of rice. Heat oil in a pan, add corn, onion and carrot and stir fry. After cooking, add rice, soy sauce, oyster sauce, pepper and chicken essence and stir well. Braised chicken wings, stuffed with fried rice, don't be too full, just watch them full, and they will be scattered when they are too full. Fill the rice, seal the chicken wings with toothpicks, preheat the oven to 200 degrees, put the chicken wings in the middle of the oven, bake for 20 minutes, then turn them upside down and bake for another 5 minutes. If you like to eat burnt food, you can turn it over and bake it 10 minutes. Chicken wings are easy to paste, so they can be wrapped in tin foil so that they won't paste.