Stuffed Chicken Wings Recipe

This stuffed chicken wing recipe has my heart because it transforms a classic favorite into a gourmet experience with its mix of vegetables, shrimp, and savory sauces packed into tender wings. Plus, it’s like a culinary adventure every time I make it—deboning chicken wings is oddly therapeutic and the final taste is absolutely worth every delicious step!

I love to whip up the quite-delicious stuffed chicken wings. Tender chicken hugs a flavorful filling.

Wings that pack a crunch come from chopping up and mixing carrots, celery, and green bell pepper. It’s not just a texture thing, though.

These ingredients are packed with nutrients. And though they obviously aren’t the healthiest, we enhanced the wings’ filling—chicken and, optionally, shrimp—with soy sauce and sesame oil.

Stuffed Chicken Wings Recipe Ingredients

• Chicken Wings: High in protein, versatile, juicy, and satisfying.
• Vegetable Oil: Neutral flavor, essential for sautéing vegetables.
• Onion: Adds sweetness when cooked, boosts flavor profile.
• Garlic: Aromatic, enhances depth, offers a savory balance.
• Carrot: Provides natural sweetness and nutrients, high in beta-carotene.
• Celery: Crunchy texture, low-calorie, and rich in fiber.
• Green Bell Pepper: Fresh, slightly bitter, adds vitamin C.
• Cooked Rice: Adds bulk, mild flavor, and a source of carbohydrates.
• Soy Sauce: Salty depth, umami flavor, integral for seasoning.
• Oyster Sauce: Sweet-salty umami, enriches dish complexity.
• Sesame Oil: Nutty aroma, enhances Asian-inspired flavors.

Stuffed Chicken Wings Recipe Ingredient Quantities

• 12 chicken wings
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped green bell pepper
• 1/2 cup cooked rice
• 1/4 cup finely chopped cooked shrimp (optional)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1/4 cup breadcrumbs
• Cooking spray or additional vegetable oil for baking

How to Make this Stuffed Chicken Wings Recipe

1. Set your oven to heat up to 375 degrees Fahrenheit, which is equal to 190 degrees Celsius.

2. Debone the chicken wings with care. Use a knife to cut around the joint, and pull out the bones gently, without tearing the skin. Set the deboned wings aside.

3. In a frying pan, warm the vegetable oil over a medium flame. Toss in the onion and the garlic, and cook until the mixture is translucent, which should take about 2 or 3 minutes.

4. Incorporate the carrot, celery, and green bell pepper. Sauté for an additional 3 to 4 minutes. Doneness is indicated by the vegetables being tender.

5. Incorporate the rice into the skillet. Add the prepared shrimp (if using), along with the sauces—soy, oyster, and any others you enjoy. Drizzle in some sesame oil, if you like. Pour in some freshly cracked black pepper, then give the whole thing a good mix and let it sit on the fire for another 2 minutes. Remove from the heat and allow to cool a bit before serving.

6. Combine the vegetable mixture with the beaten egg and breadcrumbs in a bowl, mixing until the stuffing holds together.

7. Stuff each chicken wing with the stuffing mixture, taking care not to overstuff. If necessary, secure the open end with a toothpick.

8. Set the stuffed chicken wings on a baking sheet that is lined with foil or parchment paper. Then, spray or brush the wings with cooking spray or vegetable oil.

9. Preheat the oven to 375 degrees. Position the oven rack so that it is centered, then place the rack in the oven. Measure and add 1/3 cup olive oil to a mixing bowl. Measure and add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the mixing bowl.
With a whisk, vigorously mix the oil, salt, and pepper together until they are thoroughly combined to make a seasoned oil.

10. Take out of the oven, allow to cool for a bit, and serve warm. Relish in your delectable stuffed chicken wings!

Stuffed Chicken Wings Recipe Equipment Needed

1. Oven
2. Knife
3. Cutting board
4. Frying pan
5. Medium mixing bowl
6. Spoon or spatula
7. Baking sheet
8. Aluminum foil or parchment paper
9. Whisk
10. Measuring cups and spoons
11. Toothpicks (optional)

FAQ

• Q: Can I make the stuffing ahead of time?You can prepare the stuffing as far in advance as a day before and keep it in the refrigerator until you’re ready to use it to stuff the wings.
• Q: Is it necessary to use cooked shrimp?A: Shrimp is optional. If you prefer not to include it, you can still enjoy the scrumptious stuffed wings without it.
• Q: How do I prevent the wings from drying out during baking?A: To prevent the wings from drying out and to encourage them to crisp, your best bet is to use cooking spray or to lightly brush them with oil just before you pop them in the oven.
• Q: Can I use another grain instead of rice?A: Certainly, the quinoa or couscous can take the place of rice. Both offer quite different textures and flavors from the usual rice.
• Q: What’s the best way to debone the chicken wings?A: Use a sharp boning knife to cut around the bone, pushing the meat down until the bone is exposed and can be removed. Do this carefully.
• Q: Can I fry the stuffed wings instead of baking?A: Yes, the stuffed wings can be deep-fried to a crispy finish, but any stuffing must be secured inside the wing to prevent it from coming out during frying.

Stuffed Chicken Wings Recipe Substitutions and Variations

Oil for frying: Substitute with olive oil or canola oil.
Onion: Try using shallots or leeks as substitutes.
Garlic: Replace with garlic powder (1/4 teaspoon for each clove) or with granulated garlic.
Rice that is cooked: Substitute with quinoa that is cooked or couscous that is cooked.
Tamari is a gluten-free soy sauce alternative. Use it in place of soy sauce for a tasty, allergen-safe option. If you want an even lower-sodium alternative, try coconut aminos.

Pro Tips

1. Chill the Wings Before Deboning Before you start deboning the chicken wings, place them in the refrigerator for a while. Chilled wings are easier to debone because the meat stiffens slightly, allowing for cleaner cuts around the bones.

2. Enhance the Filling with Herbs Add some finely chopped fresh herbs like cilantro or parsley to the filling mixture. These herbs will add an extra depth of flavor and freshness to the stuffed chicken wings.

3. Use a Piping Bag for Stuffing Transfer the stuffing mixture to a piping bag (or a plastic zip-top bag with a corner cut off) for easier and cleaner stuffing of the chicken wings. This will help you control the amount and distribution more precisely.

4. Crisp up the Skin To achieve an extra-crispy skin, place the stuffed wings under the broiler for the last few minutes of cooking. Keep a close eye to prevent burning and ensure an even, golden-brown finish.

5. Make Ahead for Convenience Prepare the stuffing and debone the chicken wings the day before. Store them separately in the refrigerator. This will save you time on the day you plan to bake and serve them, and allowing the stuffing to sit overnight can enhance its flavors.