Cambodian Stuffed Chicken Wings Recipe 445

Steps:

• Preheat broiler to low. Debone the chicken wings. Using a small sharp paring knife, start at the top of the drumette. Gently scrape the meat away from the bone leaving the skin intact. Pull skin and meat down as you go. At the first joint, use tip of knife to slide into joint to remove skin away from the bone. Continue easing the flesh away from the bone. Push the skin and flesh down to expose the bones and carefully twist each bone out. Important: don't break the bone till you get to the second joint! Combine the rest of the ingredients in a medium bowl and mix well. Your hand is your best tool. Gently squeeze meat mixture into each wing, filling to the wing tip joint. Don't worry about holes in the skin. Place wings in a baking pan, top down. Broil until golden brown on one side, about 20 minutes. Flip and broil for 20 minutes on the other side.

Steps:

• In a small bowl, mix brown sugar with honey, oyster sauce , paprika and hot sauce together, set aside.
• Cut wings at joints. Discard tips and place wings in a baking dish.
• In a small bowl, mix soy sauce with fish sauce, salt, lemon juice, ginger, garlic, green onion and black pepper together.
• Pour sauce over chicken wings, mix well, and refrigerate over night or at least 4 hours.
• Preheat oven at 350.
• Bake wings without cover for 30 minutes or till golden brown.
• Brushed prepared honey sauce evenly on cooked wings.
• Return wings to oven, continue to bake for 5 more minutes before serving.
• Serve hot or warm.