Ingredients
- Chicken: Large chicken wings (boneless).
- The Farce:
- Shrimp (chopped).
- Rice vermicelli (soaked in hot water and drained).
- Peppers (green, yellow and red, cut into small cubes).
- Fresh tomatoes (cut into small cubes).
- Fresh parsley (chopped).
- Black mushrooms (optional, soaked and chopped).
- Seasoning and Marinade:
- Soy sauce.
- Paprika.
- Garlic and ginger (chopped or paste).
- Herbs of Provence.
- Salt and black pepper.
- Lemon juice.
- Oil.
Instructions
- Prepare the stuffing: In a large bowl, combine the chopped vermicelli, shrimp, peppers, tomatoes and parsley. Season with salt, pepper and a little paprika.
- Bone the chicken wings: This is the most technical step. Carefully cut around the joint to loosen the skin and flesh from the bone, then push the bone outward to create a “pocket” while keeping the wing intact.
- Stuff the wings: Take a small amount of stuffing and insert it into the cavity of the boneless wing. Do not overcrowd too much, otherwise the wing may burst during cooking.
- Marinate: Prepare a marinade with soy sauce, paprika, garlic, ginger, lemon juice and oil. Generously coat the stuffed wings with this mixture to season them well on the outside.
- Cooking:
- Option 1 (Stove/Oven): You can brown them in a pan with a little oil, then finish cooking in the oven.
- Option 2 (Grill): They can also be grilled until the chicken is cooked through and the skin is golden and crispy.
- Serve: Serve the stuffed wings hot. Accompany them with a fresh salad of avocado, tomatoes and cucumber.