Corn kernels moderate amount
Orleans marinade powder 2 tablespoons
Garlic rice moderate amount
Dried shiitake mushrooms 6pcs
Oil 2 tablespoons
Honey moderate amount
Doing step by step
1. Bone the chicken wings: The best way to bone chicken wings is to use whole wings, but you can use the center wings as well. First of all, the two joints of the chicken wing broken, and then use the scissors next to the bones of the chicken wing little by little to separate the meat and bones, pick to the joints when the hand holding the big bone, and then turn a few times, slowly the big bone will pull out. The two small bones in the middle with the same method with scissors slowly separated, and then slowly turn to pull out the bones, the chicken wing bones on the pick good.
2, the chicken wings one by one all de-bone good
3, marinate chicken wings: will pick good bone chicken wings wash, with a deeper basin, Orleans marinade powder according to the proportion of adding appropriate amount of water and garlic mix
4, and then put the chicken wings into the marinade, can be massaged into the flavor, cover the plastic wrap in the refrigerator marinade, the wings can be turned over so that inside and outside of the flavor, it is best to marinate 3 hours or more. Marinate for more than 3 hours. The marinating time depends on the amount of Orleans powder added.
5. While the chicken wings are marinating, you can stir-fry the rice first. Mushrooms soaked and diced, carrots diced, rice can not be too soft
6, hot pot of oil, add mushrooms sautéed flavor, add corn and carrot grains stir fry, add salt to taste, then add rice and a few drops of soy sauce stir fry evenly
7, stir fry the rice
8, marinated chicken wings out of the fried rice little by little stuffing into the chicken wings, roughly stuffed to the two-thirds full on it, too full will burst out, you can also use a toothpick to seal, but try not to expose the toothpick, because the people to be baked in the oven
9, preheat the oven at 200 degrees, chicken wings on the baking net, the tip of the chicken with a little bit of tinfoil, to prevent baking scorched. Brush a layer of oil a layer of marinade sauce and then brush a layer of honey, put into the oven in the middle layer, the lower layer of the baking tray and tinfoil slag, bake for 20 minutes
10, bake when the surface of the chicken wings will become dry, this time you can brush a little bit of oil and honey, 20 minutes baked turn over and then coated with a layer of oil a layer of marinade a layer of honey, will be the tip of the wings of the tinfoil off, and bake for another 15 minutes, in the middle of the additional coated with oil, marinade and honey once
11, baked chicken wings uniform color
12, cut the wings, rice sticky delicious
13, is not very appetizing
Tips
1. the degree of softness of the rice should be just right, can not be too soft, otherwise there is no sticky chewy 2. the marinade of the wings of the chicken wings according to the amount of marinade added to the amount of appropriate adjustments, should not be too salty 3. the baking time According to their own oven temperature properly adjusted, pay attention to do not bake scorched
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