Ingredients Jump to Instructions ↓

  1. 12 Chicken wings - (to 18) (large)

  2. 1/4 cup 15g / 1/2oz Chopped green onions

  3. 1/4 cup 27g / 1oz Celery heart - finely chopped

  4. 1/8 cup 24g / 0.8oz Sugar

  5. 1/4 cup 36g / 1 1/3oz Finely-chopped shrimp - plus

  6. 1 tablespoon 15ml Finely-chopped shrimp

  7. 2 cups 125g / 4.4oz Finely-chopped white onions

  8. 1/4 cup 4g / 0.1oz Finely-chopped fresh cilantro

  9. 2 oz 56g Wooden black mushrooms - chopped

  10. 1 lb 454g / 16oz Ground pork Salt - to taste Freshly-ground black pepper - to taste Fish sauce - to taste

  11. 1 1/2 cups 93g / 3 1/3oz Seasoned flour Bayou Blast - seeNote Frisee lettuce

  12. 1/4 cup 36g / 1 1/3oz Chopped peanuts

  13. 2 tablespoons 30ml Finely-chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 325 degrees. In a mixing bowl, combine all the ingredients together, except for the wings. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to the joint, slide the knife along the underside of the skin and separate all the way to the joint. Roll back the skin, remove the bones and cup the edges of the skin to be stuffed. Stuff the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Bake for 20 minutes. Let the wings cool completely. Dredge the wings in seasoned flour. Heat the oil in the wok. Fry the wings in the wok for 3 to 4 minutes or until they are crispy. Remove the wings from the wok and drain on a paper-lined plate. Season with Bayou Blast. Lay the frisee on a plate. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. This recipe yields 12 to 18 stuffed wings.


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