Stuffed Chicken Wings

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I’d not cooked for a while. It was high time I dusted off some of the old recipes percolating inside my head and update them. One of them was this recipe for stuffed chicken wings. I last made them yonks ago back in my university days and never since had the time nor inclination to make them again.

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The chicken wings are made by taking the wing part and removing the two little bones inside, keeping the skin and meat pretty much intact. Then the cavity is stuffed with an aromatic minced meat mixture and the wings baked till golden all over. Sounds simple to do, but the deboning bit can be very tedious. The trick is patience and taking it slowly by popping the bones out of the joint and slowly cutting the meat off the bones with a pair of kitchen scissors. After getting the knack of one, the rest are easy. Still, it took me about half an hour to finish deboning 10 of these little fellas.

For the filling, I tried to add a bit of Thai flavour by adding kaffir lime leaves and coriander. I’d imagine variations along the lines of adding water chestnut and cloud ear mushrooms for a more Chinese flavour. Or using curry powder and cooked potato for a slightly more local Malay-Indian touch. Try it and go crazy with the variations!

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Ingredients:

200g minced pork
¼ bundle tanghoon, soaked and cut into short lengths
2 dried mushrooms, soaked and chopped fine
1 bunch coriander, chopped
4 kaffir lime leaves, sliced very fine
2 tsp fish sauce
2 tsp corn flour
1 tsp chopped chilli, optional
10 chicken wingsticks, deboned

glaze
2 tbsp fish sauce
2 tsp sugar

Method:

  1. Preheat the oven to 150°C.
  2. Combine the stuffing ingredients and mix well.
  3. Stuff into the chicken wings and round off the top, being careful to push all the ends of the tanghoon into the meat mixture. This stops it from drying out and burning in the oven.
  4. Combine the glaze mixture and stir till the sugar dissolves. Paint over the mixture on the wings and, if using, the drumlets.
  5. Place onto a foil-lined baking tray and bake for 30 minutes, turning half way through, till golden brown.
  6. Serve with a squeeze of lime on top.

Makes 10.

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