Deboned stuffed chicken wings
In August 2024 I attended Meatopia, the live cooking festival held once a year at Tobacco Dock in London. One of the stands serves a chicken wing dish where the wings had been deboned and then stuffed with a fiery stuffing.I'd seen David from Spice Punch also deboning chicken wings, so I thought why not give it a whirl.I soon learned that deboning chicken wings is easier with high quality chicken wings, and that you're never going to want to do hundreds of them, as it takes a lot of time. Don't buy the Tesco wings in a pack, the skin will already be torn and you'll be missing the wing tips a lot of the time. The skin is also extremely thin and so tears easily. Go see your butcher.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Debone your chicken wings - it's much easier if they have thicker skin, and the tip. Buy high quality chicken wings and you'll find it much easier.
- Run a knife longways along your sausages and remove the skin. Discard the skin.
- Mix your stuffing flavouring choice into your sausage meat.
- Stuff your chicken wings so they are nice and plump.
- Pop them in the fridge to set for 30 minutes or more.
- Set up your Big Green Egg for a direct cook at 180°C with your stainless steel grid.
- Cook your chicken wings turning every 5 minutes until they have a great colour and the internal temperature is at least 75°C, although they'll probably be nicer if you take them to 85°C.
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