Chicken Recipes

STUFFED CHICKEN WINGS

These tasty stuffed wings can be served hot or cold ata buffet. They can be prepared and frozen in advance.

INGREDIENTS
12 large chicken wings

FOR THE FILLING
1 teaspoon cornstarch
1/4 teaspoon salt
1/2 teaspoon fresh thyme
pinch of black pepper

FOR THE COATING
3 cups dried breadcrumbs
2 tablespoons sesame seeds
2 eggs, beaten
oil, for deep-frying

MAKES 12

1. Remove the wing tips and discard or use them for making stock. Skin the second joint sections, removing the two small bones, and reserve the meat for the filling.

2. Grind the reserved meat and mix with the filling ingredients.

3. Holding the large end of the bone on the third section of the wing and using a sharp knife, cut the skin and flesh away from the bone, scraping down and pulling the meat over the small end to form a pocket. Repeat this process with the remaining wing sections.

4. Fill the tiny pockets with the filling. Mix the dried breadcrumbs and the sesame seeds together. Place the breadcrumb mixture and the beaten egg in separate dishes.

5. Brush the meat with beaten egg and roll in breadcrumbs to cover. Chill and repeat to make a second layer, forming a thick coating. Chill until ready to fry.

6. Preheat the oven to 350°F. Heat 2 inches of oil in a heavy pan until hot but not smoking, or the breadcrumbs will burn. Gently fry two or three wings at a time until golden brown, remove and drain on paper towels. Complete the cooking in the preheated oven for 15—20 minutes, until tender.