Boneless Cheese Stuffed Chicken Wings
User Reviews
5
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Servings
20 pieces
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Course
Side Dish, Appetizer, Baked Goods, Others
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Cuisine
Asian
Boneless Cheese Stuffed Chicken Wings
Description
The recipe begins by seasoning separated chicken wing parts with salt and pepper and refrigerating them. Drumettes and wingettes are then deboned by pushing the meat to create a pocket suitable for stuffing. Two stuffing methods are provided: one placing a mozzarella chunk inside the pocket topped and sealed with pork mince, and the other embedding mozzarella inside a pork mince ball placed inside the wing. The wings are then coated with a flour mixture with spices, dipped in beaten eggs, and dredged in panko breadcrumbs for crispness.
The stuffing combines finely seasoned pork mince with melted mozzarella at the center, offering a gooey cheese core inside a savory meat filling. The breaded exterior crisps upon cooking, contrasting the juicy filling. Removing wing tips for stock is suggested. Proper handling during deboning and stuffing ensures the wings hold their shape during cooking.
This recipe produces a unique appetizer or snack with a multi-textured bite featuring stuffed flavor at its core and a crunchy coating. The balance between mild milky cheese and seasoned pork enhances the chicken's natural flavor.
Ingredients
Chicken Wings
- 10 chicken wings separated into drumettes, wingettes and tips
- ½ tsp each of salt and pepper
Stuffing for Chicken Wings
- 12 oz pork mince/chicken mince
- ½ tsp each of salt and pepper
- 1 tsp paprika
- 7-8 oz / 200-250g Mozzarella cheese block cut into 20 blocks (about 10g each)
Dredging
- 2 cups all-purpose flour
- ½ tsp each of salt and pepper
- 1 tsp cayenne pepper less if you like it less spicy
- 1 tsp onion powder
- 1 tsp garlic powder
- panko crumbs
- 2-3 egg lightly beaten
Instructions
- Chicken wing tips are not needed for this recipe, so you can save (freeze) them to make chicken stock on another day.
- Sprinkle salt and pepper over the chicken drumettes and wingettes and season well. Leave them in the fridge overnight. (You can also season the chicken AFTER deboning them - your call).
- Debone the drummettes and wingettes, then push the meat and flip it over the end of the bone to create a pocket which can be stuffed. Please refer to the video above, or linked here for directions on how to make these deboned chicken wings.
Stuff the Chicken wings - there are two slightly different methods to stuff the wings.
- ONE - Place a piece of the Mozzarella cheese deep inside the pocket. Make a 1.5 inch ball out of some pork mince and place it over the cheese and pack it in well and smoothen the surface to completely cover the cheese and seal the pocket.
- TWO - Make a 1.5 inch ball out of pork mince. Embed a piece of mozzarella cheese in the pork mince ball and place this deep inside the cavity. Pack it in tightly and smoothen the surface to completely seal the pocket.
- Set aside on a tray until you're ready to cover them with breadcrumbs.
Set up a dredging station -
- In a bowl, mix the flour, salt, pepper, cayenne pepper, garlic, and onion powder well.
- Lightly whisk the eggs in a separate bowl.
- Place the panko crumbs in another plate.
- Place the stuffed chicken wings in the flour mix and cover them lightly with the flour and seasoning.
- Next, completely cover the stuffed chicken wings with lightly beaten the eggs.
- Next, coat them completely with the panko crumbs and place them on a parchment paper, until you have crumbed all of the chicken wings similarly.
- Heat vegetable oil to 360°F/185°C. Preheat oven to 350°F/180°C. Prepare a baking tray with a wire rack on top.
- When the oil is hot, carefully place 2 - 3 stuffed chicken wings in the hot oil (be careful not to overcrowd), and fry for about 4 minutes until golden brown all over. Place the chicken wings on the wire rack. Repeat with all the chicken wings.
- Place the wire rack with the chicken wings in the preheated oven and bake for 10 - 15 minutes until the chicken is cooked through (the exact time may vary from one oven to another - test one chicken wing to make sure).
- Serve immediately with some Spicy Sweet Chilli Sauce.
User Reviews
Overall Rating
5
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