BONELESS STUFFED CHICKEN WINGS
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Four servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 39 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 18 grams, Sodium 480 milligrams, Sugar 1 gram, TransFat 1 gram
STUFFED THAI CHICKEN WINGS:
I drive 3 surburbs across to buy these from my faviorite thai resturant.. i have finaly got the recipe... yummmmmm
Provided by Dropbear
Categories Lunch/Snacks
Time 1h20m
Yield 8 wings, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200c.
- De-bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.
- Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.
- Soak the wood ear fungus in boiling water for 10 minutes then squeeze dry and chop into thin slices.
- Mix all other stuffing ingredients together. The mixture should be firm.
- Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
- Steam the stuffed wings for 10-15 minutes.
- After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
- Serve on a bed of lettuce as a starter,with this dipping sauce:.
- Dipping Sausce Mix 3 tbsp thai sweet chilli sauce with grated garlic,grated ginger,lime zest and juice,brown sugar and a dash of fish sauce.
Nutrition Facts : Calories 704.9, Fat 46.7, SaturatedFat 14.3, Cholesterol 287.1, Sodium 939.4, Carbohydrate 18.4, Fiber 3.1, Sugar 3.4, Protein 51.8
MRS. HAYS' STUFFED CHICKEN WINGS
Provided by Emeril Lagasse
Categories appetizer
Yield 12 to18 stuffed wings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F. In a mixing bowl, combine the green onions, celery, sugar, shrimp, white onions, cilantro, mushrooms and pork together. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to keep the joint intact, slide the knife along the underside of the skin and separate all the way to the joint. Season each chicken wing inside and out with Creole seasoning. Roll back the skin, remove the bones and cup the edges of the skin to begin stuffing the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Place the wings on a baking sheet and bake for 20 minutes. Remove the wings from the oven and cool completely. Season the flour with Creole seasoning. Dredge the wings in seasoned flour. Preheat the fryer. Carefully lay the wings in the hot oil and fry 3 to 4 minutes or until golden brown and crispy. Fry the wings in batches. Remove and drain on a paper towels. Season with Creole seasoning. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Serve warm.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
STUFFED CHICKEN WINGS SINGAPORE STYLE
Make and share this Stuffed Chicken Wings Singapore Style recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Whole Chicken
Time 1h30m
Yield 12 wings, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Brake joints of chicken wings.
- Separate meat from bone using scissors then pull out bone.
- Blend marinade ingredients in a vat, and marinate chicken overnight.
- Soak dried shittake mushrooms in water until soft. About 1/2 hours.
- Remove hard stick of mushroom, and chop roughly.
- Chop shrimp roughly.
- Mix minced chicken, mushroom, shrimp, soy sauce sesame oil.
- Stuff deboned wing tips with minced chicken mixture.
- Broil at 350, for 25 mins., and serve.
Nutrition Facts : Calories 642.9, Fat 44.7, SaturatedFat 11.7, Cholesterol 259, Sodium 900.9, Carbohydrate 3.6, Fiber 0.5, Sugar 1, Protein 53.8
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.
CAMBODIAN STUFFED CHICKEN WINGS RECIPE - (4.4/5)
Provided by HazyWaters
Number Of Ingredients 12
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.
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- Heat chile oil and canola oil in a large nonstick skillet over medium. Add scallions, garlic, and ginger; cook, stirring often, until slightly softened, about 30 seconds. Add soy sauce, 2 tablespoons water, doubanjiang, Chinese black bean paste, Szechuan pepper, and sugar. Cook, stirring often, until well combined and slightly thickened, 2 to 3 minutes. Add rice, and stir until evenly coated. Increase heat to medium-high. Spread rice in an even layer, and cook, undisturbed, until bottom becomes crisp, 6 to 8 minutes. Stir well to distribute crisped rice. Remove from heat, and season with salt. Set aside, and let cool completely, about 30 minutes.
- Using a thin, sharp paring knife, remove drumettes from chicken wings at the joint; reserve drumettes for another use. Insert knife point into cut end of chicken wing, and slide along bone to wing tip joint, loosening meat from bones. Remove knife; flip wing over, and repeat on opposite side. Use blade to scrape along bone and release any stubborn meat or tendons until bones are completely exposed. Break joint, and remove bones, cutting through cartilage if needed. Gently stuff the created pocket with about 11/2 tablespoons cooled spicy rice, then seal with a wooden pick. Repeat with remaining chicken wings and spicy rice.
KHMER FOOD RECIPE: CAMBODIAN STUFFED CHICKEN WINGS
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- First off, debone the chicken thighs/leg quarters. When you find the leg joint, just insert the knife right against the bone and slowly start detaching the skin from the bone, slowly taking the meat off the bone. The trick is to keep your knife as close to the bone as possible to avoid tearing the skin. Once the bone is removed, remove as much of the chicken meat as you can from the skin, making sure not to tear the skin. Place the removed chicken meat on a cutting board and start chopping/grounding it into small pieces. Keep the skin (you will be stuffing it later), and throw the bones (or keep it if you want to use it to make chicken stock).
- Make kroeung paste based on this recipe. Keep one cup and freeze the rest to use in other Cambodian food recipes.
- Cut the lemongrass stalk into small slices. Combine the lemongrass with kroeung paste, and one bird-eye chilli pepper in a mortar and pestle. Pound away until all the ingredients are crushed into a coarse paste. If you don`t have a mortar and pestle, use a coffee grinder instead, and do it in small portions. Once done, put the ingredients into a large bowl, and combine the rest of the main ingredients: ground pork, ground chicken pieces, salt, knorr chicken broth mix, fish sauce, palm sugar, and roasted peanuts.
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- Pat the chicken dry with paper towels. To bone the chicken wings, use a small, sharp knife. Starting at the drumstick end, slip the knife down the side of the bone, all the way to the joint, taking care not to pierce the skin. Snap the bone free. Start on the next joint with the point of the knife, taking care not to pierce the elbow.
- Once the first part of these two bones has been freed, the bones can be pulled out and cut at the knuckle to release. Reshape the wings.
- To make the filling, combine the water chestnuts, garlic, coriander leaves, fish sauce, a teaspoon of freshly ground black pepper, spring onion and pork, mixing thoroughly. Using a teaspoon, stuff the wings evenly with the filling, taking care not to overfill or they will burst during cooking.
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- Using a separate wok (or reuse the current one), add the oil in and brown the garlic and onions.
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