What’s better than fried dumplings? How about replacing that dumpling skin with chicken skin?! 😏 These chicken wings are carefully deboned and then stuffed with a dumpling/gyoza mixture of ground pork, shiitake mushrooms, and shrimp! It’s finished off with a delicious sticky chili & ginger glaze! There’s something satisfying about biting straight into a wing without any worry of hitting a bone! Prep work takes time but it’s SO worth it!
Recipe:
Preheat oven to 400°F.
De-boning: With a knife, carefully de-bone chicken wings by severing the joint & sliding the knife along the underside of the skin (the bones should cleanly come out after twisting at the joint).
Marinade chicken for 10+ min. The sticky chili & ginger marinade I used is an Asian steakhouse marinade from @marionskitchen and is made from all-natural, gluten-free ingredients with no added MSG! 👌 It provides the perfect blend of heat and sweet, as well as a nice stickiness & char to your wings! Give it a try!! It’s delicious! Here’s a link: https://www.marionskitchen.com
Filling: In a separate bowl, combine ½ lb ground pork, ¼ lb shrimp (coarsely chopped), 1 stem of green onion, 2 shiitake mushrooms (large, chopped), 1 tbsp ginger, 1 tbsp sesame oil, 2 tbsp soy sauce, and a splash of fish sauce. Mix thoroughly.
Assembly: Carefully stuff each chicken wing with the filling mixture.
Bake: Bake for 30 minutes at 400°F (or until cooked through), glazing with marinade every 10 minutes.
Garnish with chives and roasted sesame seeds.
