Stuffed Chicken Wings
Delicious stuffed chicken wings filled with a savory meatball mixture, perfect as an appetizer or main course. The best things is you can enjoy wings WITHOUT the bone.
Ingredients
- 12piecewhole chicken wings with tips attached
- 3tspsoy sauce
- 2 1/2tspdark soy sauce
Meatball filling
- 2piecedried shiitake mushrooms
- 10gjulienned carrots
- 1piecespring onion, chopped
- 10gglass noodles
- 100gground pork
- 6clovegarlic
- 1tspwhite peppercorns
- 1/4tspblack peppercorns
- 3piececilantro roots and stems, chopped
- 2tspsoy sauce
- 2tspoyster sauce
- 1tspsugar
How to make Stuffed Chicken Wings
Soak the mushrooms in hot water until soft enough to dice.
Soak glass noodles in room temperature water for 10 minutes until soft and cut with scissors into ¾-inch pieces.
Marinate the deboned wings with soy sauce and dark soy sauce. If the wings' skin color is not dark enough, feel free to add a little more dark soy sauce.
For the filling, in a mixing bowl combine the filling ingredients and knead together with your hands until well combined.
Coat the inside of the wings with corn starch so that the filling will not easily fall out when frying. Stuff with the filling until 30% full and press slightly.
Heat up the oil and fry the stuffed wings for approximately 10 minutes or until golden brown and the filling is cooked inside.
Alternatively, bake in the oven at 200°C for 25 minutes. Flip over the wings halfway through.
Enjoy with homemade sweet and sour chili sauce.
Tips & Tricks
Ensure the wings are deboned properly to make stuffing easier.
Do not stuff too much filling into the chicken wings or it will spill out.
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...