I have always absolutely loved eating these stuffed chicken wings but unfortunately I suck at deboning and my mom doesn’t like to spend the time. Incredibly luckily for me, my husband is a master at deboning these chicken wings! Typically you’ll find wings at the grocery store for $2.29-2.99 per pound. When I find wings are cheaper than this, I can’t pass it up so we buy it all and the lucky man goes on a deboning fest! We place them 10 in a bag and freeze for a later date to make these yummies in a jiff.
Ingredients:
Someone in your life that is amazing at deboning chicken wing
Mung Bean Thread Noodles
Cabbage
Carrots
Mushrooms
Green Onions
Oyster Sauce
Salt
Protein of choice (I used chicken)
note: you can skip the mushrooms and carrots, I just had them on hand & feel free to add chicken powder flavoring too! I forgot to add it.
STEPS:
1. Soak the dry mung bean thread noodles in boiling hot water for 10 minutes then drain and rinse with cold water.
2. While noodles are soaking, shred cabbage & carrots, chop mushrooms & green onions.
3. Once noodles have been rinsed with cold water, use scissors to sporadically make cuts into the noodles so they’re 3-5 inches long (does not need to be super accurate, 4-6 cuts should be more than enough).
4. Mix everything together and add oyster sauce & salt.
5. Mix mix mix.
6. Find someone that truly adores deboning chicken wings and get them to debone all the chicken wings in sight! (thank you husband)
7. Stuff the deboned chicken wings with the mixture.
8. Place stuffed wings on a baking sheet with a rack and broil in oven for about 40minutes turning every 10-12 minutes to ensure even coloration.
9. Enjoy with egg roll dip & rice. : )
Note: I had a lot of stuffing leftover from this so what I like to do is actually use the remainder in egg rolls, put them into quart ziplock bags and place into freezer for later eats! 😀
