Sausage Stuffed Chicken Wings

Another day, another recipe!

I’ve been wanting to experiment with something more technical and with leftover wings and sausage in the fridge, why not put the two together. I present: Sausage stuffed chicken wings. These are perfect as an appetiser or paired with waffles and some syrup or crema as a lighter play on chicken and waffles.

Usually, my recipes include a spiel about “quick and easy”. This are rather quick, but high effort. Trust me though, it’s worth it

Notes

  1. Deboning chicken wings can be tough. Here’s a tutorial that helped me: https://www.youtube.com/watch?v=MssRze77ziM. I suggest using a pair of scissors at the beginning instead of a knife. It’s easier to prevent tearing the skin
  2. Dry the wings well for maximum crispiness. I salted and set in the fridge uncovered overnight. In a pinch, a blowdryer will also work
  3. When frying: 1) Preheat the air fryer 2) line the bottom with foil or parchment paper 3) leave plenty of space between the rack and the lining so air can circulate well

Let’s get cooking!


[ recipe title = “Sausage Stuffed Chicken Wings”]

Ingredients

  • 6-7 Jumbo chicken wing flats, 4 chicken jumbo chicken wing drums
  • 1.5-2oz pork sausage (I used an Italian breakfast sausage patty)
  • 1 egg yolk
  • Salt, pepper and Italian seasoning, to taste

Directions

  1. Debone the flats, pat dry and remove the meat from the drums. 
  2. Place drum meat into a food processor with salt and pulse until well ground. Alternately, mince by hand with a heavy cleaver 
  3. Mix in sausage and egg yolk until well incorporated. Place into a piping bag (ziplock works!). Cut 3/4 inch from one corner of the bag and pipe filling into the deboned flats. Sprinkle salt on top of the stuffed flat
  4. Preheat air fryer to 400F. Once preheated, place stuffed flats in and cook for 8 min/side or until internal temperature reaches 165 and exterior is golden brown.

[\recipe]

If you try it, please let me know! Was it worth the effort?

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