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Ingredients
- 12 lrg Chicken wings - (to 18)
- 1/4 c. Minced green onions
- 1/4 c. Celery heart finely minced
- 1/8 c. Sugar
- 1/4 c. Finely-minced shrimp plus
- 1 Tbsp. Finely-minced shrimp
- 2 c. Finely-minced white onions
- 1/4 c. Finely-minced fresh cilantro
- 2 ounce Wooden black mushrooms minced
- 1 lb Grnd pork
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Fish sauce to taste
- 1Â 1/2 c. Seasoned flour
- Â Â Bayou Blast see * Note
- Â Â Frisee lettuce
- 1/4 c. Minced peanuts
- 2 Tbsp. Finely-minced parsley
Directions
- Preheat the oven to 325 degrees.
- In a mixing bowl, combine all the ingredients together, except for the wings. Mix thoroughly. Season with salt, pepper, and fish sauce.
- Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to the joint, slide the knife along the underside of the skin and separate all the way to the joint. Roll back the skin, remove the bones and c. the edges of the skin to be stuffed. Stuff the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Bake for 20 min. Let the wings cold completely.
- Dredge the wings in seasoned flour. Heat the oil in the wok. Fry the wings in the wok for 3 to 4 min or possibly till they are crispy. Remove the wings from the wok and drain on a paper-lined plate. Season with Bayou Blast.
- Lay the frisee on a plate. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and minced peanuts.
- This recipe yields 12 to 18 stuffed wings.
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