| non-fried stuffed chicken wings with fried glutinous rice |

This is actually the reason why I shared the deboning video and the recipe of glutinous rice earlier! If you have already done the first two parts, it will not take you more than 3 steps to make this!

Traditional way of making this is to deep fry or pan fry the stuffed wings, but I’ve always try to reduce unnecessary oil and make it much more home cooking friendly (I mean who seriously store a pot of oil for deep frying at home). I used airfryer to make this while you can also bake it in a toaster over as well.

what you need: (you can make about 8 stuffed wings)
– 0.8kg deboned chicken wings (check how to: https://youtu.be/maFu-Zx7Ve8)
– 2 tsp light sodium soy sauce
– pinch of salt
– half tsp sugar
– 1/2 tbsp sesame oil
– cooled fried 70% cooked sticky rice (using one person’s portion recipe)
– some toothpicks

what you do:
1. Marinate deboned chicken wings with soy sauce, salt, sugar and sesame oil for a few hours
2. Use cooled fried sticky rice prepared earlier and stuff the wings, and stitch it with a toothpick in the opening to avoid rice falling out
3. Preheat the oven/airfryer; if you’re using airfrying cook at 180c for 20 mins, and if you’re baking in oven on rack cook at 200c for about 30 mins or until cooked

p.s. Using fully cooked fried glutinous rice will result over cooking inside the chicken wings after baking and give unwanted soggy texture.




-0.8kg 去骨雞翼 (做法分享: https://youtu.be/maFu-Zx7Ve8)
-已經放涼的生炒7成熟糯米飯 (利用一人份量做法)

1. 先將去骨雞翼利用醬油、鹽、糖和麻油醃幾小時
2. 利用已經放涼的糯米飯釀入雞翼中,然後用牙籤封口
3. 將焗爐/氣炸鍋預熱;如果使用氣炸鍋的用180c焗20分鐘,如果用焗爐放上烤架用大約200c焗30分鐘或直至熟透

p.s. 如果使用全熟透的生炒糯米飯來釀雞翼,經過烤焗之後雞翼內的肉汁和油分就會將糯米飯煮得更熟,就算雞翼外皮香脆,內裏的糯米飯就會過黏。