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!

  • 1 hr 5 mins cooking
  • Serves 6
  • Print


Stuffed chicken wings
  • 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
  • 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.

More From Women's Weekly Food