WEEKDAYS 1e|12c|p

Stuffed Hot Wings

580 Stuffed Hot Wings
Stuff yo' face with these wings and your choice of 4 dipping sauces.
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Stuff yo' face with these wings and your choice of 4 dipping sauces.
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ingredients
  •  12 large Chicken Wings (tips attached)
  • 1/4 cup Chopped Scallions
  • 1 bunch Thai Basil (chiffonade)
  • 1/4 cup Hearts of Palm (finely chopped; may substitute Belgian endive)
  • 1/4 cup Finely Chopped Raw Shrimp
  • 1/4 cup Finely Chopped Fresh Cilantro
  • 2 ounces Dried Tree Ear Mushrooms or Button Mushrooms
  • 1 pound Ground Pork Shoulder
  • Salt
  • Freshly Ground Black Pepper
  • Fish Sauce (to taste)
  • 1 1/2 cups All-Purpose Flour (for dredging)
  •  
  • Dipping Sauce
  • 1/4 cup Sriracha
  • 1/4 cup Sweet Mushroom Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Rice Wine Vinegar
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 350°F.
  • 2
    2 ounces Dried Tree Ear Mushrooms or Button Mushrooms
    Place the dried Mushrooms in a bowl and cover with boiling water. Allow the Mushrooms to rehydrate for 5 minutes. Drain off liquid and discard.
  • 3
    12 large Chicken Wings (tips attached)
    Prep the Chicken Wings - remove drumette and butterfly open the middle arm to remove bones, leaving the Wing tip intact; put aside. Your butcher can do this; ask them to "sleeve bone" the Wings.
  • 4
    1/4 cup Chopped Scallions
    1 bunch Thai Basil (chiffonade)
    1/4 cup Hearts of Palm (finely chopped; may substitute Belgian endive)
    1/4 cup Finely Chopped Raw Shrimp
    1/4 cup Finely Chopped Fresh Cilantro
    rehydrated Mushrooms
    1 pound Ground Pork Shoulder
    Salt
    Freshly Ground Black Pepper
    Fish Sauce (to taste)
    In a medium bowl, mix together the Scallions, Basil, Hearts of Palm or Endive, Shrimp, Cilantro, Mushrooms and Pork, and season with Fish Sauce, Salt and Pepper. Transfer mixture to a piping bag.
  • 5
    prepped Chicken Wings
    Pork and Shrimp Mixture
    Stuff the Chicken Wings with Pork and Shrimp mixture.
  • 6
    Arrange the Chicken Wings on a rimmed baking sheet and bake for 15 minutes, and then allow to cool.
  • 7
    1 1/2 cups All-Purpose Flour (for dredging)
    Cayenne; for seasoning
    Season the dredging Flour with Cayenne, and then lightly dredge the Wings. Place the Wings in the fridge to chill for 5 minutes.
  • 8
    Oil
    Heat Oil over medium heat. Add Chicken Wings and deep fry for 5 minutes.
  • 9
    1/4 cup Sriracha
    1/4 cup Sweet Mushroom Soy Sauce
    1/4 cup Worcestershire Sauce
    1/4 cup Rice Wine Vinegar
    Meanwhile, in a medium bowl, whisk together the sauce ingredients.
  • 10
    Remove the Wings from the deep fryer to a paper towel lined plate to blot.
  • 11
    prepared Dipping Sauce
    Serve Wings hot with dipping sauce.

    Helpful Tips:
    1. Ask the butcher if they can sleeve bone the wing.
    2. Using button mushrooms are a suitable alternative for the recipe.
    3. Can be done in a food processor if smoother texture is desired.
    4. Peanut oil has a high smoke point and is ideal for use in the fryer for this recipe. 

 
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