Stuffed Chicken wings
Every chance I get to mash up two recipes, I certainly do it and take it to a whole new level! What better way to eat a chicken wing than to stuff it with delicious kimchi fried rice. The fattiness of the wing stuffed with a spicy fried rice served up in a crispy skin is pure perfection! The most challenging part of this recipe is the deboning the mid section but I promise you, it is well worth it.
Stuffed chicken wings
Prep time: 45 minutes | Total time: 1 hour
Yields: 12 stuffed wings
Ingredients:
2 tablespoons canola or vegetable oil plus more for frying
1 tablespoon finely grated ginger
2 scallions, chopped
1/2 cup chopped onion
2 cups of cold cooked rice
2 cups of kimchi*, chopped
12 large chicken wings, about 3 3/4 pounds
Kosher salt and freshly ground black pepper
12-2.5 inch skewer sticks
Gongchujang, Sriracha and/or Ranch for dipping
Instructions:
Heat a medium non-stick skillet with the oil over high heat. When oil is shimmering, add the ginger and scallions, stirring occasionally until fragrant and slightly golden, about 2 minutes. Add kimchi, stir occasionally and cook until most of the liquid has evaporated about 5 minutes. Scrap the contents from the skillet into a large bowl and mix well with the rice. Set aside. (This can be made 2 days ahead.)
Have a very sharp boning knife and a clean work surface set up. Remove the drumette from the midsection and wing tip. You can do this by cutting through the joint, the white part of the bone, it should slice with ease, if not you are cutting into the bone itself. Feel free to ask you local butcher have them removed when purchasing. Save drumettes for another use. Cut about an 1/8-inch of the midsection to expose the joints of both bones but do not cut through the actual bones. Bone shards are very sharp and dangerous. Carefully rotating the blade of the knife to cut off the tendons and ligaments of the wing. Then using a paring knife, scrape the meat off the bones and push the meat and skin along to the base of the wing. Be careful not to pierce the skin or the filling will come out. You may need to scrape minor tendons as you work your way towards the base. The wing tip will serve as a sturdy handle. If you are uncomfortable using a paring knife, feel free to use your hand to push the meat and skin to the base.
Once the midsection is prepared, you can remove the two exposed bones by bending it at the joint, twisting and snapping it off. You should have an open pocket, perfect for filling.
Stuff each wing with about two tablespoons of fried rice. Tightly skewer the opening of the wing. Repeat with remaining wings. Season the wings with 1/2 teaspoon each kosher salt and freshly ground pepper.
Fill a large Dutch oven with 2 inches of oil and bring to 350 degrees F. Set up a baking sheet with a wired cooling rack. In batches, very gently drop the stuffed wings into the Dutch oven and fry until golden brown and cooked through, internal temperature should register 165 degrees F, about 15 minutes. Drain on paper towels. Sprinkle with additional salt to taste. Serve.
Cook’s Note
*What is kimchi and which is my fave brand?
Kimchi a staple for every Korean meal. Although each family has their own recipe, the most traditional version of this dish is made with Napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted anchovies and miniature shrimp). This is a fermented dish and promotes good gut health.
Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. Kimchi has grown major popularity in the last 5 years and can be found in many supermarkets in the refrigerated section. Kimchi can also be vegan.
I have tried a variety of kimchi and my overall fave is the mat kimchi (cut kimchi) from Chongga. It has a blend of Napa cabbage and radish with a perfect blend of heat, salt and a touch of sweetness. Available at HMart supermarkets and Amazon.