Monday, January 9, 2012

Weekend Cook, continued: Boneless Stuffed Chicken Wings

Boneless Stuffed Wings
Bone-out 12 wings and refrigerate.  This can be done the day ahead, in order to divide up the work.  Scroll down for the instructions in the previous post.

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.

Fried Wings
Drain on paper towels.  You may keep them warm in a 200f oven while cooking in batches.

Stuffed Boneless Chicken Wings
Crunchy porky chicken goodness. These don't need any sauce, but try them first and decide if you have a preference - Ranch? BBQ? Blue Cheese? Sweet/sour?  Hot Sauce & Mayo? Up to you.

  Serves 6 - 12, depending on if serving as appetizers or as an entree with rice and sides.