Thai Stuffed Chicken Wings

How to make Thai Stuffed Chicken Wings Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 pound raw shrimp, shelled and deveined
2 green onions, ends trimmed, minced
2 tablespoons minced ginger
2 cloves garlic, minced
2 tablespoons oyster sauce
2 teaspoons Asian chile sauce

THAI GLAZE:
⅔ cup Thai sweet chili sauce
½ cup Thai or Vietnamese fish sauce
1 tablespoon grated lemon zest
½ cup freshly squeezed lime juice
¼ cup minced ginger
4 cloves garlic, minced
¼ cup chopped mint or basil leaves

Method:
Prepare the chicken wings for stuffing. Finely mince the shrimp. In a bowl, combine the shrimp, green onions, ginger, garlic, oyster sauce, and chile sauce. Using your fingers, mix until evenly blended. Transfer the stuffing to a pastry bag and fill the wings.

To make the glaze, in a separate bowl, combine all the glaze ingredients and mix well. Gently coat the chicken wings with the glaze. This can be done up to 12 hours in advance of cooking; keep refrigerated.

Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan.

Place the wings in a single layer on the rack. Place the baking pan in the middle of the oven and roast for 45 minutes. Do not baste during cooking. Serve hot.

Thai Stuffed Chicken Wings