Best 5 Stuffed Chicken Wings Recipes

STUFFED CHICKEN WINGS

Steps:

• Rinse the rice three or four times in cold running water, until the water runs clear. Place in a bowl, cover with water, and soak for 15 minutes. Drain well.
• To cook the rice in a rice cooker, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a rice cooker. Follow the rice cooker settings for sweet rice and cook until done.
• To cook the rice on the stove top, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a pot and place over medium heat. Bring to a boil, about 4 minutes, then cover and cook until no liquid remains visible (don't open the lid too often, just peek), about 3 minutes longer. Decrease the heat to low and cook, covered, for 15 minutes.
• While the rice is cooking, remove the bones from the chicken wings by first cutting around the top joint (where it attaches to the body) to loosen the meat. Pull down to release the meat from the bone until you reach the second joint. Use a sharp knife to cut through the joint to loosen the bone, being careful not to puncture the skin. Cut around the second joint to loosen the meat again and pull down to the third joint, cutting between the bones to release them. The wing tip should remain intact. Re-form the meat and skin to resemble the original shape. Repeat with the 7 remaining wings. Refrigerate until ready to stuff.
• Prepare an ice bath and place a pot of salted water over high heat. When the water comes to a boil, add the pea pods and cook 1 minute. Remove from the water and submerge in the ice bath. Drain well. Slice 10 pea pods into 1/4-inch-thick pieces. Set aside the remaining 24 pea pods for garnish.
• Once the rice has finished cooking, place 2 cups of it in a large bowl and let cool to room temperature. Mix in the sliced pea pods. Fill a small bowl with cold water and lightly dip your hands in it before touching the rice (sweet rice is extremely sticky when cooked; the water helps keep the rice from sticking to your hands). Measure 1/4 cup rice and stuff inside a hollowed-out chicken wing a little bit at a time, being sure to fill the entire wing. Repeat with the remaining 7 wings.
• Once all the wings have been stuffed, wrap each with 1 slice bacon and place them all in a 4-quart saucepan (it should be a snug fit).
• To make the braising liquid, combine all the ingredients in a bowl and mix well.
• Pour the braising liquid over the chicken wings in the pot. Bring the liquid to a boil over high heat, about 1 minute, then cover. Decrease the heat to medium and cook for 5 minutes. Using tongs, carefully turn over each wing to cook the other side. Put the cover back on and cook for 5 to 6 minutes longer, until the chicken is cooked through.
• Let the chicken wings cool to room temperature. Place 1 wing on each of 8 small plates, garnish each with 3 pea pods, and top with 1 tablespoon of the braising liquid.

SHRIMP STUFFED CHICKEN WINGS

Steps:

• Cut off largest wing section - save for another use. Bend center joint to loosen wing bones. Grasp exposed end of bones, twist & pull bones out to leave pocket for stuffing. Sprinkle each wing with a little corn starch. Combine shrimp and chopped pork fat. Mix well. Chop into fine paste(food processor). Combine marinade ingredients in bowl - add shrimp mixture. Mix well. Let stand min. 10 minutes. Divide shrimp mixture into 12 equal portions. Stuff wing pockets. Smooth filling with wet teaspoon. Dip filled end into almonds. Deep fry in hot canola oil about 5 min until golden brown. Sauce: mix all ingredients together. Slice white part of scallion crosswise into thin slices. Add to ingredients and mix well. Serve sauce on side for dipping wings.

BONELESS STUFFED CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees.
• Cut off the main wing bones of each chicken. Reserve the second wing joints and wing tips for another use.
• Start boning each main wing bone from the top, cutting and pushing the meat and skin down to the small end portion as though you were partly removing a glove. Chop off the bone near the top. Reshape the meat and skin as it was before.
• Heat the one tablespoon of butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the sausage and sage and cook, stirring, until the sausage has completely lost its raw look.
• Remove the saucepan from the heat and add the salt, pepper, rice, parsley and egg yolk. Stir well to blend.
• Use a small spoon and carefully stuff each boned chicken-wing part, adding the filling at the open end. Fold over the flap to enclose. Arrange the pieces flap side down on a buttered rimmed baking sheet.
• Brush the tops of each piece with melted butter and sprinkle with salt and pepper. Place in the oven and bake 15 minutes.

CAMBODIAN STUFFED CHICKEN WINGS RECIPE - (4.4/5)

Steps:

• Preheat broiler to low. Debone the chicken wings. Using a small sharp paring knife, start at the top of the drumette. Gently scrape the meat away from the bone leaving the skin intact. Pull skin and meat down as you go. At the first joint, use tip of knife to slide into joint to remove skin away from the bone. Continue easing the flesh away from the bone. Push the skin and flesh down to expose the bones and carefully twist each bone out. Important: don't break the bone till you get to the second joint! Combine the rest of the ingredients in a medium bowl and mix well. Your hand is your best tool. Gently squeeze meat mixture into each wing, filling to the wing tip joint. Don't worry about holes in the skin. Place wings in a baking pan, top down. Broil until golden brown on one side, about 20 minutes. Flip and broil for 20 minutes on the other side.

BPEEK KAI YAT SAI KOONG (STUFFED CHICKEN WINGS)

Steps:

• Chop the chicken wings in half. Combine the marinade ingredients and marinade the wings overnight. Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag). Drain about one tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan. Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. Then stuff the wing portions with it. The mini drumsticks can now be barbequed or deep fried until golden brown. Serve with khing dong and nam jim wan. Footnote: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!