CheeseChicken wingsVegetables for the rice roll: 8 chicken wings,Onionhalf, Mozzarella cheese, HRadicchiohalf,Mushrooms4 pieces, garlic 1 clove, cooking wine 1 spoon, salt 1 spoon, sugar 1 spoon,Black pepper1 spoon, starch 1 spoon,honey, dark soy sauce 1 spoon

Chicken wings with cheese rice rolls:

1. First, cut the tendons at one end of the chicken wing along the inner wall and separate the meat from the bones by cutting along the bone. Remove the two bones completely and make sure to clean any small bones thoroughly. Place in a bowl and mix with 1 spoon black pepper, 1 spoon cooking wine, 1 spoon salt, 1 spoon starch, chopped onion, and sliced garlic. Marinate for over 20 minutes.

2.Radicchio, onion, rehydrated mushrooms cut into small pieces.

3. Heat oil in a pan, add the chopped vegetables, stir-fry until fragrant, then addRicestir-fry, adding 1 spoon salt, 1 spoon sugar, and 1 spoon dark soy sauce for seasoning. Sprinkle with Mozzarella cheese to enhance the cheese aroma, then transfer to a bowl.

4. Fill half of each marinated chicken wing with rice, ensuring it doesn't flatten too much as the meat will tighten during roasting, making the chicken wings plump.Press slightly after filling to distribute the rice evenly.

5. Line a baking dish with parchment paper, place the filled chicken wings inside and bake at 200℃ for 15 minutes. Brush with honey, then continue baking at 200℃ for another 5 minutes.Preheat the oven to 200℃ for 15 minutes.Afterwards, brush the chicken wings with honey and bake for an additional 5 minutes.