Stuffed Chicken Wings

 

      Of course, we love chicken wings; rubbed out, cooked, and drizzled with hot sauce of choice.  But, stuffed?  This is a very new twist on the old standby.  Maybe even off the reservation.  You can finish them in the oven or on the wood pit. The stuffing in this can be a matter of choice.  I used breadcrumbs, bacon, sour cream, and celery.  You can spice this up even more to your own liking, i.e. onion, peppers, paprika, etc.  

      This approach takes a bit of time and patience in order to trim the muscle and peel back the skin and remove the bone enough to make a pocket.  

 6-8 wings, tips trimmed

½ cup sour cream

1 cup bread crumbs

½ cup freshly crisped, crunched bacon

½ cup finely chopped celery

Marinade

1/3 cup Extra virgin olive oil

1/3 cup Soy Sauce

¼ cup Maple syrup

1 tsp Minced fresh garlic

1 tsp dried ginger

1 Tbsp Sriracha

1 tsp Lime juice

      Trim wing tips and discard, but save the wingette and drumette.  We'll still cook the wingette with the stuffed pieces as well.  With a kitchen shears, expose and cut the muscle holding the bone in the large end of the wing drumette.  Peel back skin intact (to create a pocket) and them cut muscle at the other end and remove bone.  You can stuff the wingette as well, but I found them much more difficult to bone so I chose to leave them 'as is' added to the meal.  

      Place wings into bowl and cover with marinade mixture for 2 hours.  Mix sour cream, bacon bits, and celery with enough sour cream to moisten, but stay intact. 

Marinade

Stuffing

Ready for heat

      Remove wings from marinade, stuff, and place on baking sheet.  As there isn't much room in the wing cavity we created, I left this part to my wife as she has the dexterity and small fingers to do this much more easily.   Bake at 400F for 50 minutes, turning once.  If you choose to smoke them on the pit keep an eye on them as they won't take long to acquire enough heat to flavor them, but not melt.  Good with celery and blue cheese sides.   

“When it comes to wings, let nothing stop you.”

Scott Lowery, James Disbrow

Founders of Buffalo Wild Wings

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