Stuffed Chicken Wings
Who knew you you could stuff a chicken wing? We did and the result is tangy and delicious pork-stuffed chicken wings.
Servings : 4-5 Prep Time: 30 minutes Total Time: 1 hour, 15 minutes
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- 10 chicken wings, wingtips included
- 1 pound ground pork
- 4 cloves garlic, minced
- ½ cup onion, chopped
- 4 shiitake mushrooms, coarsely chopped
- ¼ cup carrots, coarsely minced
- ¼ cup celery, coarsely minced
- ½ tbsp ground black pepper
- ½ tbsp sugar
- ½ tbsp salt
- 1 ½ tbsp soy sauce, divided
- ½ tbsp sweet soy sauce or oyster sauce
- 1 tbsp fish sauce
- 3 tbsp soy sauce
- 4 tbsp sesame oil
- ½ tbsp hoisin sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp salt
Preheat oven to 350 F.
Debone chicken wings. With a sharp paring knife, start at the drumlette and scrape meat off the bone. (Tip: try to keep the skin and the flesh intact as you work down to remove the bone. Small puncture holes in the skin are okay.) Peel the meat off the bone as you work down the wing. Once you reach the joint, slid the tip of the knife into the joint to remove the drumlette bone. Bend the joint connecting the wing tip and the winglette to release the two remaining bones in the winglette. With the knife, carefully work your way down the winglette to peel the flesh off the bones. Once more of the bone is exposed, twist and pull the bones out from the wing. Repeat with all the wings.
In a medium bowl, combine ground pork, garlic, carrots, celery, mushroom, ground black pepper, sugar, salt, soy sauce, sweet soy sauce, and fish sauce. Use your hands to mix the ingredients thoroughly.
To stuff the wings, gently squeeze the pork mixture into each chicken wing. Use your thumb to push the mixture in while your other hand holds the wing between your thumb and index finger making a circle. Using a toothpick, weave it through the top of the wing to seal the stuffing and prevent leaking.
In a small bowl, combine the sauce ingredients. With a brush, lightly coat the wings with the sauce. Bake wings in the oven, 20 minutes on each side or until golden brown. The internal temperature of the wings should be 165 F.
These stuffed wings can be enjoyed as an appetizer or served with warm rice for a full meal!