Stuffed Chicken Wings

Method

Directions

1. 1
   Preheat oven to 350 F.
2. 2
   Debone chicken wings: with a sharp paring knife, start at the drumlette and scrape meat off the bone, keeping the skin and flesh intact. Peel the meat off the bone as you work down the wing. At the joint, slide the tip of the knife in to remove the drumlette bone. Bend the joint to release the two bones in the winglette and carefully work down the winglette to peel the flesh off. Twist and pull the bones out. Repeat with all wings.
3. 3
   In a medium bowl, combine ground pork, garlic, carrots, celery, mushroom, ground black pepper, sugar, salt, soy sauce, sweet soy sauce, and fish sauce. Mix thoroughly with your hands.
4. 4
   Gently squeeze the pork mixture into each chicken wing. Use your thumb to push the mixture in while your other hand holds the wing in a circle. Weave a toothpick through the top of the wing to seal the stuffing.
5. 5
   In a small bowl, combine the sauce ingredients. Lightly brush the wings with the sauce. Bake for 20 minutes per side, or until golden brown and the internal temperature reads 165 F.
6. 6
   Serve as an appetizer or with warm rice for a full meal.