Roasted, Boned and Stuffed Chicken Wings, Chilli, Coriander, Lime Dipping Sauce

Ingredients:

200g chicken wings

Stuffing:
Shallots, finely diced
2 cloves of garlic crushed
1 sprig of coriander
Chilli to taste
Toothpicks

Dipping sauce:
2 small red chillies, seeded and diced
¼ bunch mint, chopped finely
¼ bunch coriander, chopped finely
50g brown sugar
Juice of 1 lime

Method:
Bone the chicken wings (see below).
Prepare the stuffing, by mixing together all stuffing ingredients. Season well.
Fill wings with stuffing, up to the top. You can use a piping bag to help the process.
Tie off the top of each wing with a toothpick to hold it in place. Refrigerate until ready to cook.
Prepare the dipping sauce, by mixing all dipping sauce ingredients together. Season well, and adjust to taste.
BBQ stuffed wings over medium to high heat until golden and cooked all the way through.
Serve as a starter with the dipping sauce and a nice cold beer – Happy Father’s Day, Dad!

How to bone chicken wings:
To bone the chicken wings, first disjoint the wings. To do this, bend back the joints until you feel the bones pop from their sockets at both knuckles – this frees the bones the knuckle joints and makes them easier to remove.
Using a sharp paring knife, slice around the cut end of the chicken wing, right down to the bone. Pull the meat and skin back along the bone, turning the meat inside out as you go
When the first bone is completely exposed, hold it back with one finger, and use the knife to carefully free it at the knuckle. You can now remove the large bone. Next, run the knife around the two small bones, then carefully cut between them to split the cartilage that covers their ends.
One at a time, grasp the bones at the tips and pull them straight out firmly, twisting the bone to release it from the cartilage at the wing tip.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].