Name: Stuffed chicken wings
Cook time: 65 min
Total time: 65 min
Yield: 6
Ingredients: 12 chicken wings (1.5kg); 500 gram chicken mince; 2 green onions, chopped finely; 2 centimetre piece fresh ginger (10g), chopped finely; 2 clove garlic, crushed; 1 fresh small red thai chilli, chopped finely; 1 tablespoon cornflour; 2 tablespoon cornflour, extra; 1 egg, beaten lightly; 1 cup (100g) packaged breadcrumbs vegetable oil, for deep-frying; 1/2 cup (110g) white sugar; 2 tablespoon water; 2 tablespoon white vinegar; 1 tablespoon coarsely chopped roasted unsalted peanuts; 1 fresh small red thai chilli, chopped coarsely

Stuffed chicken wings

Crispy crumbed chicken wings stuffed with a spicy chicken mince stuffed and served with a chilli peanut dipping sauce are the very definition of finger-licking good!

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Serves 6

Cook

1H 5M

Ingredients

12 chicken wings (1.5kg)

500 gram chicken mince

2 green onions, chopped finely

2 centimetre piece fresh ginger (10g), chopped finely

2 clove garlic, crushed

1 fresh small red thai chilli, chopped finely

1 tablespoon cornflour

2 tablespoon cornflour, extra

1 egg, beaten lightly

1 cup (100g) packaged breadcrumbs vegetable oil, for deep-frying

1/2 cup (110g) white sugar

2 tablespoon water

2 tablespoon white vinegar

1 tablespoon coarsely chopped roasted unsalted peanuts

1 fresh small red thai chilli, chopped coarsely

Method

1.Holding end of large third joint of wing, trim around bone with knife. Cut, scrape and push meat down to middle joint, without cutting skin. Twist bone; remove and discard bone. Repeat with remaining wings.

2.Blend or process mince, onion, ginger, garlic, chilli and cornflour until combined. Using fingers, fill cavities of wings with mince mixture; secure ends with toothpicks.

3.To make sweet chilli peanut sauce, stir sugar and the water in small saucepan over heat until sugar is dissolved; bring to a boil. Reduce heat, simmer, uncovered, 2 minutes; cool. Stir in vinegar, peanuts and chilli.

4.Toss wings in extra cornflour, shake away excess. Dip into egg then breadcrumbs.

5.Heat oil in large saucepan; deep-fry wings, in batches, until well browned and cooked through. Drain on absorbent paper; remove toothpicks.

6.Serve chicken wings with sauce.

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