|Boneless Stuffed Wings|
In a food processor fitted with a blade, mince: 8 Cloves of Garlic, then add 1/2 a Medium Onion, then 2 ounces of Portabella mushrooms and 2 1/2 oz. blue cheese plus 1 TB Tapioca Starch (or cornstarch) and 1 Egg White. In that order. Whiz harder items first, then softer ingredients, last.
Add to a bowl containing: 1/2 lb. Ground Pork, 1 Medium Carrot, Grated, 1 TB Sriracha, 1 tsp. Black Pepper Flakes, 1/4 tsp. Salt.
Mix together and microwave a sample. Adjust seasoning and add more starch if it falls apart. Refrigerate 15 min. - 1/2 hour.
Preheat oven to 300f. Open the "cone" of the wing, sprinkle a pinch of salt inside. Stuff and set on a lightly greased cookie sheet. Bake for 18-20 minutes, until the internal temperature is 161f. Paint with BBQ sauce and let cool to the touch (10-15 minutes). The purpose of the sauce is to make the breadcrumbs stick. Blot any excess sauce before rolling in breadcrumbs.
Roll in about a cup of crumbs (gluten-free), covering all surfaces. Set aside. Heat an inch of peanut oil to 375f in a tall-edged saucepan (about 1 litre). The setting is medium-low on my stove.
Much easier if you own a deep-fryer, but my outdoor model is too much trouble to set up and clean for just 12 wings. Turn wings when browned, 3 minutes per side, or longer depending on how cold the wings are.
|Stuffed Boneless Chicken Wings|
Serves 6 - 12, depending on if serving as appetizers or as an entree with rice and sides.