I made some of these stuffed chicken wings recently and watched these wings flew off in a flash!

I don't blame my guests, the aroma of the wings sizzling in the oven gets everyone excited, and soon everyone lingers in the kitchen.

I literally have to fight with everyone to take this photo.

It didn't make it to the dinner table, it was all gone before dinner!

You can use any meat or a combination of both meat and seafood such as prawns as the base to which one may add any vegetable to it.

I like some crunch, so I added water chestnuts and throw in some chopped carrot and onion or parsley for the vibrant colours.

Other options include mushrooms, mung bean noodle (tang hoon), minced lemongrass.

Just marinate the mixed minced meat and vegetables and allow to sit in the fridge for at least 30 minutes.

I like that these wings are so juicy delicious and easy on the waist (grill, not deep fried!)

At the dinner table, Papa asked what happened to the wings, we sheepishly point to our stomach!

You will need:

15 chicken wings

(for the filling)

300gm minced pork or (200gm minced pork and 100gm minced prawns)

3 water chestnut (diced)

2 tablespoon of parsley (chopped)

2 tablespoon of chopped carrot

2. Start boning by cutting from the top and around the edge of the skin and push the meat and skin down.When the bones are fully exposed, twist (at the joint) and remove bones.

3. Marinate chicken wings( for at least an hour) with your choice of sauce. (soy sauce, Maggie sauce  or fish sauce). I use Maggie sauce since His Royal Highness likes it.

   

4. Mixed the meat and vegetables and marinate it with soy sauce (or fish sauce) sugar and mushroom granules for at least an hour.

5. Fill the chicken wings pockets using a piping bag.

6. Heat up the oven to 180C. Grill the chicken wings for 40 minutes or until golden brown and serve with sweet chilli sauce on the side.

Cook's Note:

Oil the piping bag