The chicken wing flats are deboned and stuffed with healthy vegetables. Then it is simmered in a sweet and savory teriyaki sauce. Let’s get started with this Stuffed Chicken Wings with Teriyaki Sauce recipe!
Stuffed Chicken Wings with Teriyaki Sauce
Serving: 10 pieces
Prep time: 30 minutes
Cook time: 25 minutes
For the stuffed chicken wings:
10 pieces (1 pound) chicken wing flats
1/6 teaspoon salt
1/6 teaspoon white pepper
10 pieces asparagus, cut into 4-inches long
10 pieces carrot, cut into batons, 4 inches long
1 tablespoon avocado oil, or other cooking oil
For the teriyaki sauce:
1/2 cup water
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons mirin
3 tablespoons sake
- To debone the chicken wing, cut around the joints. Pull down the meat and remove the bones. Do the same with the rest.
- Season the wings with salt and pepper on both sides.
- Stuff the asparagus and carrot in the wing (or replace them with other ingredients). Do the same with all of them.
- To make the sauce, in a bowl, add the water, soy sauce, sugar, mirin (Mirin is a type of Japanese rice wine. It’s low in alcohol and high in sugar content.), and sake (If you can’t consume alcohol, you could replace mirin and sake with additional water.) Whisk.
- In a pan over medium-high heat, add the avocado oil, and the stuffed wings. Pan-fry until golden brown for 2 minutes. Flip, and pan-fry until golden brown for another 2 minutes.
- Over medium-low heat, pour in the sauce, and cover the lid. Simmer for 7 minutes.
- Uncover the lid, flip, and cover the lid again. Continue to simmer for another 7 minutes until completely cooked through.
- Over high heat, uncover the lid, and reduce the sauce. (The internal temperature of the chicken is at least 165 degrees F or 74 degrees C.)