👀 Stuffed Wings ~ 3 Ways

[thirdeye]

I recently made some whole stuffed chicken wings 3 ways. First were a couple with breakfast sausage, then 4 with Asian chicken filling, and 4 more that were like a jalapeno popper filling. Removing the bones from the drumette and flat takes a few minutes, stuffing is pretty easy and I leave enough room so I can tuck the meat back in to seal the end. Or you can fill more and use a toothpick.

Cooking time was close to an hour total with a 350° pit temp, and I only monitor the temp of the filling, and watch the color of the skin. You will see filling recipes using everything from mac-n-cheese, fried rice, or about any kind of meatball mixture you can think of. It's all good.

 

[Smoking Piney]

Killer wings!

 

[Stingerhook]

Fantabulous Wayne!

 

[SmokinEdge]

That will be an upscale snack at game time. Very creative.

 

[shoebe]

Nice work those look fabulous

 

[Itsdone]

Dont give KFC idea's, its bad enough we got boneless wings, we don't need stuffed wings. I want my bone in honey bbq wings back.

 

[Bluebird]

Very nice!

 

[The_Kapn]

Great Looking Grub !
Never heard of stuffed wings.
Need to try them.
Thanks

TIM

 

[thirdeye]

Dont give KFC idea's, its bad enough we got boneless wings, we don't need stuffed wings. I want my bone in honey bbq wings back.

These things are filling enough as is... I can't even imagine stuffing and frying.

 

[ModelMaker]

Recently saw a video on You Tube on how to de-bone a chicken's arm. Not really that hard!

Think I may wear gloves.
Ed

 

[Big George's BBQ]

Very Nice Wayne

 

[EMan09]

Looks great!

 

[jham0077]

Recently saw a video on You Tube on how to de-bone a chicken's arm. Not really that hard!

Think I may wear gloves.
Ed

Thats what I was curious about, the 'how to'. I've got to where deboning a thigh gives me a hard time. I can't imagine a wing.
They do look awful tasty though.

 

[BuffettFan]

Oh my!
I gotta try this!

 

[ModelMaker]

There were a myriad of different visions of deboning, but hers looked the easiest and less messy.
I have a pack of wings but nothing to stuff them with, (today).
Ed

 

[SmokinEdge]

I deboned 13 whole wings yesterday for stuffing today.
Things I learned (my first time)

I much prefer the paring knife over scissors to cut the ligaments.
Dislocating the joints prior to starting is a must do.
Once the tendons are cut, your fingers are the best tool to peel the meat from bone.
Out of 13 I only cut the skin on 1, so did pretty good.
The wings that have broken bones are the most difficult.

I will go Asian bbq with these today. Stuff with a cabbage pork type stuffing then on to the smoker with some Bachan’s Japanese sauce to finish. Fried rice as a side.

 

[ModelMaker]

Got pics??
Ed