Fried Stuffed Chicken Wings

These stuffed chicken wings are deep-fried with flavourful Asian spice!  And it can be served as an interesting appetizer to WOW your guests. These wings are SO delicious, can be prepped well in advance, and are probably going to be something new for your party guest. They are fully juicy on the inside and they are an excellent way to enjoy wings WITHOUT the bone.

In fact, I have come across this recipe frequently in my cookbook, but I have not yet tried it. Consider the difficulty in deboning the wings making me give up on this recipe.

I resolved to accept the challenge this time. In fact, the remaining processes are significantly simpler after deboning the wings. Just a little bit of practice is required; the first one could be a challenge, but it will get easier as you go.

For this stuffed chicken wings, there are a lot of various filling options, such as glutinous rice, ham with carrots and celery, and shrimp. or the filling of your choice, to me it is just all up to you and how you like it to be.

My freezer is always stocked with pre-made pork meatballs and dumpling filling. Therefore, I just stuff the chicken wings with the ready-made filling. There are two methods to prepare these stuffed chicken wings: baking or frying. Of course, an air fryer can also be used for cooking.

I'm starting with a full wing for this recipe, but I'll save the drumettes for another dish, for instance, turmeric chicken soup. The wing tip-attached portion looks much prettier and serves as a handle, making it much simpler to debone.

These fried stuffed chicken wings are incredibly delicious. To kick it up a level for the adults, I suggest using my homemade Sweet and Sour chilli sauce.

 

HOW TO DEBONE THE WINGS?

First, you must first run a knife around the joint to cut the ligament and tendon that joins the meat to the bone. As you start to push the meat down to expose the bones, hold it in place with your fingers tucked between the bones. You may go back and deal with the tendon by slicing it away with the knife if any portions of the meat were stuck. The bones will separate from the socket once you get to the stage when the joint has been fractured.

 

INGREDIENTS

20 pc whole chicken wings with tips attached

3 tsp soy sauce

2-3 tsp dark soy sauce

 

Meatball filling

2 dried shiitake mushrooms soaked in hot water until soft

10g glass noodles

100g ground pork

1 whole head of garlic, minced

5 red onions, minced

1 tsp white peppercorns

¼ tsp black peppercorns

3 cilantro roots, chopped

2 tsp soy sauce

2 tsp oyster sauce

1 tsp sugar

4 tsp cornstarch

1 egg

2 tbsp coriander leaves, minced            

METHODS

1. Soak the mushrooms in hot water until soft enough to dice.

2. Soak glass noodles in room temp water for 10 minutes until soft and cut with scissors into ¾-inch pieces.

3. Marinate the deboned wings with soy sauce and dark soy sauce. If the wings’ skin colour does not dark enough, feel free to add a little darker soy sauce.

4. For the filling - in a mixing bowl combine the filling ingredient and knead together with your hands until well combined.

5. Coated the inside of the wings with corn starch so that the filling will not be easy to fall off when frying. Stuff with the filling until 30% full and press slightly.

6. Heat up the oil and fry the stuffed wings for approximately 10 minutes or until golden brown or the filling is cooked inside.

7. ENJOY it with the homemade Sweet and sour chilli sauce.

 

NOTE:

. Do not stuff too much filling into the chicken wings or it will spill out.

. Leftover filling can be used as fried meatballs.

. You may refer to my filling recipe for your option which are Crispy Fried meatball filling or Pan fried dumplings