Stuffed chicken wings

The tastiest stuffed Chicken Wings one would love to relish

Servings: 3                                                  

Cooking / Baking Temperature:  85 .C 

Serving Temperature: 80 .C

Cooking Time:  15 min

Prep Time: 20 

Total Time: 35 min

INGREDIENTS

18 Chicken wings (mid-joints), large

Cooking oil for deep-frying

For the filling

300g minced beef

100g water chestnuts, peeled and finely chopped

Coriander, finely chopped

20g garlic, peeled and finely chopped

2tsp ground white pepper

1tbsp sugar

1tsp salt

1/2tbsp cooking oil

1/2tbsp five-spice powder

1 egg, lightly beaten, use half portion

1tbsp corn flour (cornstarch)

PREPARATION

Debone chicken wings. Use a small knife to gently scrape the meat away from the bones. Pull bones out and discard. 

Combine ingredients for filling in a mixing bowl and mix well. Stuff wings with filling, packing in as much as possible. Secure filling by threading toothpicks through the flaps of skin covering the opening.

 Steam chicken wings over high heat for 10–15 minutes, then remove from heat and set aside to cool. 

Meanwhile, heat oil for deep-frying over medium heat. Oil must be very hot. Deep-fry chicken wings until golden brown with no pink showing. Remove from heat and drain well. 

Serve immediately, with tomato ketchup or a sauce of your choice.