Ingredients
Main components:
- Chicken wings: Large wings suitable for deboning.
- Prank (Nokoss): A mixture of ground meat (beef or chicken), garlic, onions and parsley.
- Vegetables for the stuffing: Peppers (red and green) and carrots, all cut into fine dice.
Seasoning and Breading:
- Marinade: Lemon juice, mustard, salt, black pepper and broth (optional).
- Breading: Flour, beaten eggs and breadcrumbs (for a crispy finish).
- Oil: For frying.
Preparation
- Bone the wings: Carefully cut the tendons at the joint and push the flesh down to remove the bones, keeping the skin intact to create a “pocket” for the stuffing.
- Marinate: Season the boneless wings with lemon, mustard, salt and pepper.
- Prepare the stuffing: Saute the minced meat with the aromatic mixture (nokoss) and the finely cut vegetables until everything is well cooked.
- Stuff the wings: Using a spoon or piping bag, fill the cavity of each boneless wing with the meat and vegetable mixture. Secure the opening if necessary.
- Bread the wings: Dip each stuffed wing in flour, dip it in beaten eggs, and finally, coat it generously with breadcrumbs.
- Fry: Fry the wings in hot oil until golden brown and crispy.
- Serve: Serve hot with a side sauce or salad