Chicken Stuffed Chicken Wings

Name: Chicken Stuffed Chicken Wings
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Cuisine: Asian
Ingredients: 12 - chicken wing flats, w/ wingtip attached; 1 cup – rice flour; neutral oil, for frying; 1 tbsp – sugar; 1 tbsp – white pepper; 50 g – fish sauce; 50 g – lime juice; 40 g – sugar; 9 g – garlic, rough chopped; 2.5 g – ginger, rough chopped; 8 leaves – thai basil; 0.5 tsp – yuzu kosho; 0.5 tsp – white pepper; 200 g – ground chicken, at least 20% fat; 1 stalk – scallion, finely sliced; 5 g – garlic, minced; 5 g – ginger, minced; 2 tsp – soy sauce; 1 tsp – sesame oil; 1 tsp – rice vinegar; 1 tsp – mirin; 0.5 tsp – salt; 0.5 tsp – white pepper; 500 g – water; 25 g – corn starch; 2.5 g – salt; 1 tsp – white pepper

10 steps

Prep:3hCook:10min

I bet you've never tried this. Crispy, deboned wings filled with a chicken gyoza farce. Look at my chicken wing deboning video on TikTok/Instagram for an in-depth guide to deboning wings.

Updated at: Thu, 17 Aug 2023 11:36:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories217.9 kcal (11%)

Total Fat9.3 g (13%)

Carbs18.9 g (7%)

Sugars4.8 g (5%)

Protein14.1 g (28%)

Sodium627 mg (31%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Instructions

Marinate Chicken Wings

Step 1

Combine fish sauce, lime juice, sugar, garlic, ginger, thai basil, yuzu kosho, and white pepper in a tall container and blend with an immersion blender.

fish sauce50g

lime juice50g

sugar40g

garlic9g

ginger2.5g

thai basil8 leaves

yuzu kosho½ tsp

white pepper½ tsp

Step 2

Debone chicken wings with a paring knife by cutting the tendons at the joint and peeling back the wing on a cutting board. Pour fish sauce marinade over wings and refrigerate for at least 1 hour.

Corn Starch Slurry

Step 3

Combine water, corn starch, salt, and white pepper in a pot and whisk together while the heat is off.

Step 4

Heat over medium until boiling, whisking occasionally to avoid scorching the bottom. Remove from heat and refrigerate for at least 30 min to allow to gelatinize.

Chicken Farce Stuffing

Step 5

In a food processor, combine ground chicken, scallion, garlic, ginger, soy sauce, sesame oil, rice vinegar, mirin, salt, and white pepper. Blend until smooth.

ground chicken200g

garlic5g

scallion1 stalk

ginger5g

soy sauce2 tsp

sesame oil1 tsp

rice vinegar1 tsp

mirin1 tsp

salt½ tsp

white pepper½ tsp

Step 6

Place farce in a piping bag and refrigerate until needed.

Stuff and Fry Wings

Step 7

Pat dry wings and pipe in chicken farce stuffing.

Step 8

Heat a pot of oil to 350 F

Step 9

Coat wings in corn starch slurry (you can also leave them in the slurry for 30 min to get it to bind together better). Then into rice flour.

rice flour1 cup

Step 10

Fry wings for 4-5 minutes until golden brown. Remove from oil and immediately season with sugar and white pepper (Trust me, this adds another level of flavor).