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Guava spiced stuffed wings
Ingredients
- 1 kilogram chicken wings
Stuffing:
- 1/4 cup (60 milliliters) Italian salad oil dressing
- 1/4 cup (60 milliliters) Raquel’s Seasoned Salt
- 3 tablespoos (45 milliliters) olive oil
- 2 cups (500 milliliters) ground Italian sausage
- 1/2 cup (125 milliliters) finely diced chicken hearts or gizzards
- 1 teaspoon (5 milliliters) fennel seeds
- 1/4 cup (60 milliliters) butter
- 1/2 medium onion, finely diced
- 3 cloves garlic, finely diced
- 1/4 piece green bell pepper, finely diced
- 1 teaspoon (5 milliliters) fresh thyme leaves
- 1 teaspoon (5 milliliters) diced fresh Italian parsley
- 1 cup (250 milliliters) diced apricots
- 1 cup (250 milliliters) plain bread crumbs
- 1/2 cup (125 milliliters) panko bread crumbs
- 1 large egg, slightly beaten
- 1 teaspoon (5 milliliters) lemon zest
- Juice of 1 lemon
- 1/2 cup (125 milliliters) chicken stock
- Salt and pepper to taste
Sauce:
- 2 cups (500 milliliters) guava paste
- 1/2 cup (125 milliliters) water
- 1/2 teaspoons (2 milliliters) ground cinnamon
- 1/2 teaspoon (2 milliliters) ground thyme
- 1/4 teaspoon (1 milliliter) freshly ground black pepper
- 1 tablespoon (15 milliliters) sambal oelek
- 1/4 cup (60 milliliters) spiced rum
Directions
- Preheat the oven to 350˚F (180˚C)
- To prepare the wings for stuffing, cut the drumettes from the wing portion of the chicken and save for another recipe. The wing portion should still be attached to the tip portion of the wing.
- Using a sharp paring knife, create a pocket by cutting under the skin (close to the bone) in a circular motion around the wing to release the meat and tendons from the bone.
- Scrape or pull the skin and meat back with the knife, twist and separate the two bones from the joint connected at the tip and discard the bones. Now you should have a boneless pocket to fill with the stuffing.
- Line a baking sheet with parchment paper. Place wings in single rows on the sheet. Drizzle dressing over top and season sparsely with seasoned salt. Set aside.
- To prepare the stuffing, in a medium skillet, heat olive oil over medium heat. Add sausage and chicken hearts (or gizzards), and cook while separating the pieces, about ten minutes. Drain and set aside in a small bowl.
- In a small skillet, toast fennel seeds over low heat until fragrant. Set aside on a small plate and let cool, then grind seeds in a spice or coffee grinder.
- Add butter to the skillet and melt. Add onion, garlic and bell pepper and cook for three minutes.
- In a large bowl, combine meats, cooked vegetables, fennel, thyme, parsley, apricots, bread crumbs, eggs, lemon zest and juice and stock and mix thoroughly. Adjust seasoning.
- Use a piping bag to stuff each wing with the sausage filling. Pull the skin over the stuffing and cap with the additional meat and skin on the end to seal.
- To prepare the sauce, in a small saucepan, add paste and water over medium heat and combine thoroughly to make a sauce that coats the back of the spoon. Stir and let simmer for five minutes.
- Reduce heat to low and add remaining ingredients. Stir and let simmer for five minutes.
- Brush or spoon the sauce over the wings, place baking sheet in the oven and bake, about 30–45 minutes.
TIP: Serve wings with a medley of celery, cherry tomatoes and carrot sticks.
