Surprise wings

Surprise wings

Category: Meat dishes

Ingredients
Chicken wings
Filling

Cooking method

• Why did I not indicate how much and what exactly goes into the filling? It's just that in this case it is not important. It's like a recipe for a successful pie dough. The filling does not play a major role. Cutting technology is important here.
• But I'll tell you about my favorite fillings. I will even show some.
• I immediately apologize for the many photos. (And not the best quality, the camera is old). I myself do not like when recipes are overloaded with unnecessary photos ... But in this case they are necessary. Because sometimes it's easier to show than to explain.
• So let's get started ...
• We take chicken wings. They must be of high quality, with whole skin. I would advise taking a little more than you plan to cook. Because in the process, the skin can be accidentally torn or you can see the "marriage" when buying. We will also need a chef's scissors and a small sharp knife. In principle, you can get by with one thing. This is already easy for me. But it's easier when both scissors and a knife are at hand.
• Separate the meat from the first bone with scissors.
• We turn away the skin with meat.
• Gently cut off the skin from the bone and joint with a knife. This is the hardest part of the job. But don't be afraid. Everything will work out!
• Next, we cut the bones in the same way as the first one. And also turn away the skin with meat.
• And then we break out the bones by twisting. This is usually easy and simple. But sometimes the very tip of the joints breaks off, as shown in this photo.
• No problem. You can leave everything as it is. Since there gristles and eaters are unlikely to notice them.
• But I still cut out the cartilages.
• We will not cut anything else. You can put the scissors aside for another wing.
• Previously, I also removed the next joint. But my relatives said that in this case it is inconvenient to hold.
• And it's too troublesome, to be honest.
• She specially twisted the skin on her face so that later the difference in skin with and without meat was visible.
• By and large, you can already stuff these wings. But I like it better when the meat is separated from the skin.
• Because when frying, it becomes thin and tasty.
• But that's up to you. By the way, if the wings are steamed, then the meat does not need to be removed. Since in this case it will not exactly affect the taste.
• Therefore, I turn the skin out again and carefully, using a knife, cut off all the meat. You see how smooth the skin is on the inside.
• Here is our wing and you're done. I show you how much meat and bones I took out. As this will be our guideline for stuffing. It needs to be taken one and a half to two times more in volume. And this is without meat.
• And also in this photo you can see how much the winglet is "blown off". Literally a rag. Here she is what we need.
• We continue to make "rags".
• Now let's talk about fillings. These men ordered me for February 23rd. Before mixing, I put them in rows on a plate for clarity.
• 1) Fried tomatoes, peppers, eggplants, herbs. Shrimp. Onion.
• 2) Oranges. Shrimp. Figure: Spicy sauce with honey.
• 3) Pickled cucumber. Cheese. Egg. Onion.
• 4) Fried mushrooms. Fried onions. Figure:
• 5) Fried mushrooms. Fried onions. Egg.
• Everywhere also added chicken meat, which we chose from the wings.
• But my two favorite toppings aren't here:
• 1) Potatoes, cut into small cubes and fried. Fried mushrooms. Onion.
• 2) Shrimps. Pineapples. Pickled cucumber. Cheese. Eggs. Onion.
• In general, you can stuff the wings with whatever you want! To your taste.
• We stuff it tightly. The skin stretches well. And we wrap its edge inward.
• If suddenly the skin breaks through, then we seal the hole from the inside with a piece of meat, and only then we stuff it. But I hope this will not happen for you.
• I specially photographed the wings from the inside and outside.
• On the inside, the skin is thin, even the filling is transparent. From the outside, it is more dense.
• Wings can be cooked: grilled, on the stove, in the oven, in a smokehouse, or steamed.
• If we cook on the stove, then fry first with the dense side down.
• Why are these wings a surprise? It's just that if you cook them all together, do not divide them into fillings, then until the last moment you will not know what is inside.
• So what did I get?
• With shrimps and oranges.
• Eh, it's not for nothing that my hand reached for the spicy sauce.
• (When I took the previous photo, I thought with what to decorate? Chuika cannot be fooled).
• Bon Appetit!!!

Note

I have been making this recipe for 30 years for the New Year. It began with the fact that before this holiday, my mother took out (then they did not just buy, but took out food) a whole block of frozen chicken wings.
Well, what could you do with them? Some were put into the stew, some were fried, some were extinguished, some were baked, some were added to salads, and again they went into pies. But all this is somehow commonplace ...
And I wanted something festive and festive. Unusual. Extraordinary.

Mom was just stuffing the pike. I peeked and decided to try something similar with chicken wings to do. But she changed her approach a little. Not stuffed with minced chicken, but put chicken pieces inside, potatoes, mushrooms, onions.
Oh, what a nyama it turned out!
This dish just made a splash. At that time it was very unusual and non-standard.
Later I began to vary the fillings.
But pilaf is still better to offer in legs, and not in wings:

Pilaf in memory of Paul Bocuse from Stalik Khankishiev (toffee)

By the way, when I was looking for such a dish on the site, I came across "Bon-Bon Wings"

Wings "Bon-Bon" in sweet and sour marinade (ang-kay)

Angela, I love it !!!

P.S. The fillings usually remain a little bit. Then I mix them and stuff the last wing. Whoever gets it will be happy all year.
And for the kids, for luck, we put a button in the wing. How many kids - so many buttons. And the "happy" wings then, as it were, accidentally fall on the kids.
How much joy they have !!!!

[toffee]

toffee, Irisha, what a wonderful recipe!

[Irina]

Irinawhat delicious wings! Bookmark, until the end of the post!

[toffee]

toffee, Ira! The recipe is really very interesting! No wonder I was waiting for him. But the first few times you will definitely have to work very hard. Put a monitor on the table in front of you and, looking at the pictures, process the wings. But I think the result should reward all efforts. It will turn out beautifully and original, that's for sure. And delicious, of course! Still would!
Thank you, Irochka, for the master class!

[Irina]

Irina, thank you very much for the recipe and for the photo!

[toffee]

toffeewhat a painstaking job! Thanks for the recipe, I won't dare to use the wings, but I'll definitely try the lower legs))

Irishka, a great recipe! The wings are delicious!

Ira, a great holiday recipe. Very painstaking. But I can imagine how delicious it is. I'll try somehow too)

jewelry work) but it's worth it - and the fillings are so interesting! I really would not have thought that such a super-dish could turn out from a wing)

Irina, thanks for the recipe and history of creation 😊

[Irina]

Irina, a very interesting recipe! Thank you so much! If you cook in the oven, is it also better with tight skin down? When frying on a stove-frying pan, does the skin break? Fast roast, I guess. A very interesting and festive dish!

If you put it in a preheated oven, it doesn't matter which side is down.
It is extremely rare for my wings to break during cooking. This happens most often on the grill. Apparently the temperature is too high.
If, for example, cook in a grill pan, then despite an open fire they will not break.

[toffee]

This is yeah! toffee, Irina, yes you are a virtuoso! I do not know if I will decide on this masterpiece, but I will take it to bookmarks! Thank you!

[toffee]

toffee, Irina, how masterly! I admired, admired and took away to bookmarks!

[Irina]

Irina, thanks for the recipe! bookmarked, before meat times. There are a lot of wings, turkey wings in the freezer, they are bigger than chicken wings, I think it will be no worse. I will have another option for their preparation.

Girls, thanks for the kind words !!!

I will say one thing: it only seems that the dish is complicated. My three-year-old granddaughter helps me cook them. The only thing that I always do, and not she - I cut off the skin near the joint. First, it is still difficult for her. Secondly, it is better to work there with a knife. And I do not trust him, he is very sharp. But she copes well with scissors.
So don't be afraid, cook.

Just buy more wings than you plan to serve. The spoiled ones can always be attached. For example, stew or in soup.

1) Fried tomatoes, peppers, eggplants, herbs. Shrimp. Onion.
2) Oranges. Shrimp. Figure: Spicy sauce with honey.
3) Pickled cucumber. Cheese. Egg. Onion.
4) Fried mushrooms. Fried onions. Figure:
5) Fried mushrooms. Fried onions. Egg.
Everywhere also added chicken meat, which we chose from the wings.
But my two favorite toppings aren't here:
1) Potatoes, cut into small cubes and fried. Fried mushrooms. Onion.
2) Shrimps. Pineapples. Pickled cucumber. Cheese. Eggs. Onion.
In general, you can stuff the wings with whatever you want!

Ira, did you try to prepare wings for the future (in a day or two)?

A man with a sooooaaaaaa fantasy and simple wings are masterpiece
Thanks for the interesting recipe

Irina, thank you very much for the wonderful recipe! Now I’ll put my husband in to master the theory of cutting wings. And tomorrow I will take the test in practice!

[Irina]

Irinaas always a fantastic dish

Ira, did you try to prepare wings for the future (in a day or two)?

Every time for New Years I make them ahead of time and freeze them. But only if there are no potatoes in the filling. It is tasteless after defrosting.
And besides, I almost always have "rags" in my freezer. And I freeze them in one layer. It's easier to reach that way.
When necessary, I take the required amount of blanks, quickly defrost, stuff and cook.
Fast and tasty. If the semi-finished products are made in advance.

[Irina]

Irina, made wings with such fillings for guests on March 8

3) Pickled cucumber. Cheese. Egg. Onion.
4) Fried mushrooms. Fried onions. Fig.
5) Fried mushrooms. Fried onions. Egg.

Everyone was absolutely delighted and asked me to thank you very much!

I'm glad the guests liked the wings.

[Irina]

Irina, today I'm all "in the wings"
asked to buy my husband 1.5 kg of wings, bought the remaining 1 kg.
At first I was upset that it was not enough))), and then I was glad that I bought so much
I sat down to work and timed it, it's a shame to say, but it took me 2 hours
As a result, 11 pieces of normal, 2 with a wounded skin))), 1 defective caught)))
I spent 30 minutes on the first 4 pieces

but I watched a bunch of videos on YouTube

Tomorrow I will start and cook. The fillings will be different
I have a small oven, therefore, I will try part of it in the Princess and on the stove (compare the results)
Ira, having fried from the thick side to a blush, can you immediately serve or hold under the lid until tender? I'm worried about the crunchiness of the crust.

To be continued

I sat down to work and timed it, it's a shame to say, but it took me 2 hours

This is out of habit. I'm already clicking them quickly.
I'm frying without a lid.
I look forward to continuing.

I report and bear the BIGGEST gratitude
Made with the author's favorite fillings
1) Potatoes, cut into small cubes and fried. Fried mushrooms. Onion.
2) Shrimps. Pineapples. Pickled cucumber. Cheese. Eggs. Onion.
Everyone liked the first, the girls liked the second)))
I will definitely repeat to surprise the unreached
I will vary the fillings and improve the preparatory process
Thank you, Irochka, for the delicious

Everyone liked the first, the girls liked the second)))

Our kids also love the second filling.