Cambodian Stuffed Chicken Wings
Deboned chicken wings make a yummy appetizer or main dish with Cambodian flair when stuffed with sausage, mung bean noodles and wood ear mushrooms.
- 20 chicken wings, wingtips included
- 2 1/2 pounds ground pork
- 2 cloves garlic, minced
- 1 cup onion, chopped
- 1 cup (2 ounces) mung bean thread noodles, soaked for one hour and cut into 1/2-inch lengths
- 8 wood ear mushrooms, coarsely chopped
- 1 teaspoon ground black pepper
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 tablespoons soy sauce, divided
- 1/2 tablespoon sweet soy sauce or oyster sauce
- 1 1/2 tablespoons fish sauce
Adapted from khatiya-korner.com
Preheat broiler to low.
Debone the chicken wings. Using a small sharp paring knife, start at the top of the drumette. Gently scrape the meat away from the bone leaving the skin intact. Pull skin and meat down as you go. At the first joint, use tip of knife to slide into joint to remove skin away from the bone. Continue easing the flesh away from the bone. Push the skin and flesh down to expose the bones and carefully twist each bone out. Important: don’t break the bone till you get to the second joint!
Combine the rest of the ingredients in a medium bowl and mix well. Your hand is your best tool.
Gently squeeze meat mixture into each wing, filling to the wing tip joint. Don’t worry about holes in the skin.
Place wings in a baking pan, top down.
Broil until golden brown on one side, about 20 minutes.
Flip and broil for 20 minutes on the other side.
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