Stuffed chicken wings – crispy plump chicken wings with a spicy filling and … you won’t get your fingers dirty while eating them!
Deboning a chicken wing requires a little skill but once you’ve learnt the technique, it’s a fairly easy task. Do give this a try.
8-10 chicken wings (use only the flat portion and the tip)
1 tbsp soya sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp dark soya sauce
2 tbsp cornflour
1/2 chorizo (chopped) & 1/2 cup of cooked glutinous rice.
You may use any alternative filling of your choice, e.g. prawn and pork paste, etc.
1. Remove the 2 bones in the flat portion of the chicken wing:
– use a small knife to cut around the top of the wing to release the bones
– cut between the top of the bones to separate them.
– push down on the smaller bone, twist and remove the bone.
– use the knife to scrape down the larger bone, twist and remove the bone.
2. Make the filling. Mix together chopped chorizo and cooked glutinous rice. You may use any alternative filling, e.g. prawn and pork paste, etc.
3. Stuff 2 teaspoonful of filling into the pocket of the chicken wing. Use a toothpick to thread through the skin to secure the filling.
4. Marinate the stuffed chicken wings with soya sauce, sugar, sesame oil, dark soya sauce for a few hours.
5. Coat with cornflour before placing in the air fryer (or oven). Air fry for 20 minutes at 180°C. Flip over mid-way through the frying.
6. Raise the temperature to 200°C and air fry for another 5 mins. until golden.