Stuffed Chicken Wings

This recipe is inspired by Ms. Hays’ chicken wings from Nola Restaurant.

About 50 chicken wings

1 bunch green onions, sliced

2 stalks of celery

2 cups chopped onions

1 bunch cilantro

4 ounces shiitake mushrooms weighed after removing stems

3 cloves garlic

1 tablespoon minced ginger

2 pounds pork

6 ounces shrimp, minced

1/4 cup nuoc mam

1 tablespoon fish sauce

1 tablespoon sugar

Salt, peper

2 eggs

1 cup milk

Gluten-free flour

Creole seasoning

Oil for frying

First, prep the chicken wings. Cut the drumette off of the wing. Set the drumette aside. Make sure that the joint is removed from the flat. Carefully removed the two bones from the flat. Repeat this for each wing.

Make the filling. Combine the green onions, celery, onions, cilantro, mushrooms, garlic, and ginger in a food processor. Pulse until all components are finely chopped.

Combine the seasoning mixture, pork, shrimp, nuoc mam, fish sauce, and sugar. Mix well. Cook a small amount to check for seasoning. Add salt and pepper, if necessary.

Preheat the oven to 325F. Line a sheet tray with parchment paper.

Stuff each wing with 2-3 tablespoons of the filling. Line the prepared pan with stuffed wings. Bake for 20 minutes. Let the wings cool completely.

When you are ready to serve the wings, heat oil to 350F. Combine the eggs and milk to make an egg wash. Season the flour with Creole seasoning. Dip each wing into the egg wash and then dust with flour. Fry until golden brown, about 3-5 minutes.