2. Prepare the marinated chicken wings and put them into the pot with chicken wings, then stir them evenly, cover them with plastic wrap after stirring them evenly, and put them in the refrigerator for about 13 hours. Of course, if there is enough time, they can be refrigerated for one night.

3. Dice the ham or carrot, put the cooking oil in the pot, add the onion and garlic, stir-fry until fragrant, add the prepared diced carrot or ham, add some soy sauce after stir-frying, so as to make it taste more intense, and then add the rice to continue stir-frying.

4. Take a mineral water bottle or other similar bottle and cut it horizontally.

5. Take out the marinated chicken wings, wrap the mineral water bottle on the gap of the chicken wings, and then put the fried rice in. Be sure to pay attention to the amount of fried rice when loading. If the amount is too large, the chicken wings will shrink too much during baking and will burst. Put the chicken wings with fried rice on the baking net and preheat the oven.

6. Put the baking net in the middle layer and the baking tray in the lower layer. When baking, pick up the residue on the chicken wings, take it out after baking for ten minutes, brush some barbecue sauce, turn it over and continue baking. If the color is too light, take it out and brush the barbecue sauce again halfway.