Baked Chicken Wings with Noodle Stuffing
Have you ever wondered to yourself, "How long should I cook chicken wings?" Well, if you make them with this scrumptious noodle stuffing, the answer is "20 minutes." This is not your average chicken wing recipe...it's even better!
Cooking Time20 min
Cooking MethodSlow Cooker
Ingredients
- 105 grams cellophane (bean thread) noodles
- 250 grams ground (minced) chicken
- 1 teaspoon peeled and grated fresh ginger
- 1 clove garlic,finely chopped
- 2 teaspoons rice wine or dry sherry
- 1 tablespoon finely chopped fresh cilantro (fresh coriander)
- 12 large chicken wings
- 2 tablespoons soy sauce
- 1 tablespoon honey
- cucumber slices for serving
- Thai sweet chili sauce for serving
Instructions
- Soak noodles in boiling water for 10 minutes, drain.
- In bowl, combine noodles, ground chicken, ginger, garlic, rice wine or sherry and cilantro.Mix well.
- Preheat oven to 180°C/ gas 4 / 350°F.
- Oil baking dish large enough to accommodate wings in one layer
- Using small sharp knife, remove small drumstick from each chicken wing (and reserve for another use), leaving wing tip and middle joint (opposite end to wing tip). Start gently separating skin from bone until you reach joint. Remove and discard bone.
- You should now have wing tip with cavity of skin attached. Fill each cavity with 1 tablespoon chicken stuffing and clove.
- Place into prepared baking dish and repeat with remaining wings.
- In small bowl, combine soy sauce and honey; brush on wings.
- Bake until golden and tender, about 20 minutes.
- Serve hot / cold, garnished with cucumber slices. Pass chilli sauce at table.
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