Mrs. Hays' Stuffed Chicken Wings

Total Time:
1 hr 30 min
1 hr
30 min

12 to 18 stuffed wings

  • 12 to 18 large chicken wings
  • 1/4 cup chopped green onions
  • 1/4 cup celery heart finely chopped
  • 1/8 cup sugar
  • 1/4 cup plus 1 tablespoon finely chopped shrimp
  • 2 cups finely chopped white onions
  • 1/4 cup finely chopped fresh cilantro
  • 2 ounces Wooden Black Mushrooms, chopped
  • 1 pound ground pork
  • Salt and pepper
  • Fish sauce to taste
  • 1 1/2 cups seasoned flour
  • Essence, recipe follows
  • Frisee lettuce
  • 1/4 cup chopped peanuts
  • 2 tablespoons finely chopped parsley
  • Hoisin Sauce, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 jalapenos, seeded and finely chopped
  • 1 1/2 cups sugar
  • 1 quart hoisin sauce
  • 2 cups water
  • Juice of two small limes
  • 2 tablespoons minced garlic
  • Preheat the oven to 325 degrees. In a mixing bowl, combine all the ingredients together, except for the wings. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to the joint, slide the knife along the underside of the skin and separate all the way to the joint. Roll back the skin, remove the bones and cup the edges of the skin to be stuffed. Stuff the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Bake for 20 minutes. Let the wings cool completely. Dredge the wings in seasoned flour. Heat the oil in the wok. Fry the wings in the wok for 3 to 4 minutes or until they are crispy. Remove the wings from the wok and drain on a paper-lined plate. Season with Essence and drizzle with Hoisin Sauce (recipe follows).

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  • In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree until fully incorporated. Pour into a 2 quart container. Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally. Lay the frisee on a plate. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Yield: 1 1/2 quarts of sauce

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