Simple and deliciouschicken wingsRice bowl ingredients:

Chicken wing part: 4 chicken wings

Marinating sauce for chicken wings: (Can buy pre-made / seasoning)Onion1/4, garlic one each, 1 tablespoon of starch,Chili powder/black pepper half a tablespoon, cumin half a tablespoon, salt, cooking wine one tablespoonFried rice part:

Rice/Use overnight rice one cup, half the amount of oil for stir-frying, onion 1/4, garlic one each,Black fungus4 pieces, Chinese cabbagehalf a piece,Shiitake mushrooms2 pieces,Soy sauceChicken wing rice bowl preparation:1. Remove the wing root and wing mid-bone (Remove the wing root bone: First, cut off the tendons connecting the meat and bones, then gently pull away from the bones while cutting along the edges of the bones to the joint; twist out the bone;2. Take out the chicken wings with all the marinating ingredients in a bowl, mix thoroughly by hand, cover with cling film, refrigerate for more than 3 hours, preferably overnight

3. Fried rice: Cut the stir-fry part materials into small pieces,

4. Heat a wok and pour oil, add onion and garlic to stir until fragrant, then add carrot, black fungus, shiitake mushroom bits, stir for a moment before adding soy sauce5. Take a water bottle, cut it in half6. Remove the marinated chicken wings, wrap the water bottle opening around the chicken wing gap, fill with fried rice (Do not overfill as the chicken will shrink during roasting; about one-third of the root part), leave two-thirds unfilled.Place the chicken wings filled with fried rice on the baking rack,

Preheat the ovenPlace the baking rack in the middle, place a tray underneath to catch drippings.Roast for ten minutes, remove and brush barbecue sauce, turn over and continue roasting until fully cooked.

Cut the prepared ingredients for the fried rice into small cubes.

Heat a wok, add oil, and stir-fry the onions and garlic until fragrant before addingcarrots,mushroom bits, and dried mushrooms. Stir-fry for a moment, then add soy sauce, stir-fry evenly, and then add the rice, stirring to combine.

Take an empty water bottle, cut it in half.

Remove the marinated chicken wings, wrap the bottle cap around the wing's opening, fill with fried rice (the amount cannot be too much because during roasting, the chicken wings will shrink, so if there is too much rice, it may burst), about one-third of the way up to the wing root, leaving the rest unfilled.Arrange the chicken wings filled with fried rice on a baking rack.Preheat the oven.Place the baking rack in the middle and put a tray underneath to catch any drips.

After ten minutes of roasting, take out the chicken wings and brush them with barbeque sauce, turn over and continue roasting. If the color is not dark enough, brush on more sauce mid-way through before completing the cooking process.Remove after 10 minutes of roasting to brush with barbecue sauce, flip and continue cooking.