These
stuffed chicken wings are 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.
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
12 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 julienned carrots
1 stalk spring onion, chopped
10g
glass noodles
100g
ground pork
6 cloves of garlic
1
tsp white peppercorns
¼ tsp
black peppercorns
3 cilantro
roots and stems, chopped
2
tsp soy sauce
2
tsp oyster sauce
1 tsp sugar
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.
Or
Bake in the oven at 200°C for 25 minutes. Flip over the wings half way through .
7. ENJOY it with the homemade Sweet and sour chilli sauce.
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