Hi all. So I’ve been wanting to try de-boning and stuffing wings so last nights supper I decided to do just that!
Here they are all ready for the smoker! On the smoker sitting pretty. As these were just a trial run I didn’t go too crazy on the filling
although they did take a bit of work to de-bone and stuff all I can say is wow!!! Defiantly worth it and I will be doing them again soon and being a bit more creative with the filling (and better pictures)
Also for supper reverse seared steak with compound butter made with fresh herbs from the garden!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I found a video on line showing how to debone the wings.
and basically cut the bone out while pealing back the meat from the bone trying to keep the skin and meat intact the best I could to have a pocket to hold the stuffing. For the stuffing I just used onion, some bread crumbs, flavoured cream cheese , shredded cheese, garlic chives from the garden. I didn’t get to creative with them this time as it was just a trial run but man were they ever good. I glazed them with honey garlic wing sauce at the end as well.
The next time I do they I’ll be trying some different ideas for stuffing maybe go with a Thai inspired wing or maybe even bacon/ jalapeño stuffed stuffed style! As you said tho lots of work but worth it!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Never heard of stuffing wings- looks like a bunch of work. I love wings and cook them frequently. I'll do bacon wrapped stuffed jalapenos (usually cream cheese mixed with some orange cheese) as a side more often than not which satisfies by "stuffing fix".
On the smoker sitting pretty. As these were just a trial run I didn’t go too crazy on the filling
Comment