|Recipe from: thehautemeal|
Stuffed Chicken Wings with Chipotle-Lime Dipping Sauce
“The recipe is an approximation, since I basically tossed this together in the heat of a wing craving, but it’s pretty close to what I did. It makes 12 wings.” Stephanie
12 whole chicken wings
Vegetable oil for frying
1 lb of ground pork
1/3 cup of chopped green onions
4 oz can of diced chilies
1 heaping tbsp of chopped garlic
2 tbsp of your favorite taco seasoning (I used a mix from a local Mexican store)
8 oz of cream cheese
1/2 cup all-purpose flour
1 to 1½ tsp salt
1/2 tsp pepper
1/4 tsp white pepper
1 tbsp taco seasoning
1 tsp cumin
1 tsp chili powder
2 tbsp sour cream
2 tbsp garlic mayonnaise (mine was homemade, but you can approximate with jarred mayo
and maybe 1/2 tsp of crushed garlic)
1 to 2 tbsp of canned chipotle purees (depending on your heat preference)
A healthy squeeze of fresh lime, about 2 tsp
Fresh cracked pepper to taste
Combine all ingredients for the chipotle-lime sauce thoroughly in a small bowl, season to
taste with pepper (and salt if you need it, but I didn’t), and refrigerate while the wings are
In a large skillet, brown the pork over medium-high heat.
Stir in the onions, garlic, chilies, and taco seasoning, and sauté until fragrant, just a minute
Add the cream cheese, and stir in until thoroughly incorporated.
Remove from heat and allow cooling while you prep the wings.
To prep the wings, cut off the wing tip with a sharp knife.
This should remove the cartilage at the joint and separate the two small wing bones from
one another. Then remove the two small bones by gripping each one firmly by one end, give
it a sharp twist and pull.
If this is too hard (slippery hands and what-not), you may want to use pliers.
It may take more than one twist to sever the bone from the joint.
You’ll get the hang of it.
Don’t worry about removing the large drumette bone, just slide your fingers down into the
drumette and gently separate the skin and meat from the bone to make a nice pocket.
Once the wings have all been deboned, scoop the cooled filling into each wing, a heaping
tablespoon per wing.
You could close the pocket with toothpicks, but I simply folded mine over.
I did have a little filling left at the end, but not much. If you have any left, just fold it into a
tortilla and have a little snack.
Heat the oil in a large skillet (simply wash and re-use the same pan you used for the pork
mixture) over medium-high heat, and allow to come to temperature for frying – around 375
While that’s heating, combine the flour, salt, peppers, cumin, chili powder, and taco
seasoning in a large zip-lock bag.
Seal, and toss lightly to combine.
Taste for seasoning, and adjust accordingly.
Add the wings, 6 at a time to the bag and toss gently to coat with the seasoned flour.
When the oil is ready, fry a few wings at a time for about 7 to 8 minutes per batch, flipping
them halfway through so they brown evenly.
Drain the finished wings on crumpled paper towels and repeat the cooking process with any
Serve with the sauce.
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