You’ve never had chicken wings like these before! These Boneless Cheese Stuffed Chicken Wings look like drumsticks, but they are ALL wings, with gooey cheese and spiced pork stuffed inside! I just might even call them the ultimate party, game day snack!
You’ve never had chicken wings like this before. I’m almost sure of it. 😉 These are the mac daddy of chicken wings baby!
Stuffed chicken wings
These are boneless pork and cheese stuffed chicken wings with a Spicy Sweet Chili Sauce! Yup, that’s right, not only are they stuffed with a delicious ground pork and cheese filling, they are completely boneless.
Apart from the bone that serves as the handle of course. Wait, did I just say handle? I sure did. And with plenty of bite and meat to chomp on, unlike regular wimpy wings.
And don’t let the sound of that intimidate you. These are easy to make! If you can cut up chicken wings and know what tendons are, you can totally ace this recipe.
And if that didn’t convince you, fear not. I got your back. I made a video showing you exactly how to do it.
So next time you’re tasked with finger foods, appetizers or snacks for a party or for game day, you’re going to hit it out of the ball park with these stuffed chicken wings!
I paired these with some pork stuffed hatch chile peppers (also see here on how to roast hatch chile) for a game day gathering recently, and they were all anyone could talk about (including the game)!
Recipe video (how to debone chicken wings)
How to make stuffed chicken wings
I made these with wingettes AND drumettes. Plus, you can use the wing tips to make chicken stock too.
The video above shows you how to debone the wingettes and drumettes AND as a bonus, I also show you how to cut drumettes to make chicken lollipops!
These could also be stuffed, although the cavity is too small for stuffing cheese.
So you can go ahead and make boneless stuffed wings! It’ll take just a little bit of practice at first, but “once you get a handle on it”, it’s super easy and quick.
The number one tip would be – don’t pierce the skin. And number two – use a small sharp knife. And number three – these are obscenely delicious. Well, that was more of a forewarning.
Recipe video (how to stuff boneless chicken wings)
I’ve made these boneless stuffed chicken wings so many times at home, so much so that, this is the only way we’ll eat chicken wings now. And I’ve been wanting to post this recipe for a long time too, but kept putting off making the video. But not anymore.
You know how those bones always get in the way of truly enjoying a scrumptious chicken wing? Well, here there’s a fantastic ground pork (you can use chicken too) and cheese stuffing in place of those bones.
Imagine, biting into one of these to find out that it’s all gooey and cheesy in the center with even more awesome meat stuffing? And that’s all the while you hold it like a lollipop! 😀 And yes, they do kind of look like chicken drumsticks too.
How to serve these stuffed chicken wings
If that wasn’t enough, I serve these with my spicy sweet chili sauce. But feel free to serve them with any kind of dip you like. Check out my archive of sauces and condiments for more ideas.
A couple of other options would be this green curry yoghurt dip, or even a creamy vegan ricotta if you’re entertaining any vegan friends and are making other vegan snacks like these baked mushroom fries for example!). These truly are the ultimate party appetizer.
Recipe
Boneless Cheese Stuffed Chicken Wings
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Chicken Wings
- 10 chicken wings separated into drumettes, wingettes and tips
- ½ tsp salt
- ½ tsp ground black pepper
Stuffing for Chicken Wings
- 12 oz pork mince or chicken mince
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp paprika
- 250 g Mozzarella cheese block cut into 20 blocks
Dredging
- 250 g AP flour about 2 cups (use more if needed)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp cayenne pepper less if you like it less spicy
- 1 tsp onion powder
- 1 tsp garlic powder
- Panko crumbs as needed
- 2-3 eggs lightly beaten
Instructions:
- Chicken wing tips are not needed for this recipe, so you can save (freeze) them to make chicken stock on another day.
- Debone the drumettes and wingettes, then push the meat and flip it over the end of the bone to create a pocket which can be stuffed. Please refer to the video above, or linked here for directions on how to make these deboned chicken wings.
- Sprinkle salt and pepper over the chicken drumettes and wingettes and mix well. Leave them in the fridge overnight if possible, but at least 1 hour if you can.
Stuff the Chicken wings – there are two slightly different methods to stuff the wings.
- ONE – Place a piece of the Mozzarella cheese deep inside the pocket. Make a 1.5 inch ball out of some pork mince and place it over the cheese and pack it in well and smoothen the surface to completely cover the cheese and seal the pocket.
- TWO – Make a 1.5 inch ball out of pork mince. Embed a piece of mozzarella cheese in the pork mince ball and place this deep inside the cavity. Pack it in tightly and smoothen the surface to completely seal the pocket.
- Set aside on a tray until you’re ready to cover them with breadcrumbs.
Set up a dredging station –
- In a bowl, mix the flour, salt, pepper, cayenne pepper, garlic, and onion powder well.
- Lightly whisk the eggs in a separate bowl.
- Place the panko crumbs in another plate.
- Place the stuffed chicken wings in the flour mix and cover them lightly with the flour and seasoning.
- Next, completely cover the stuffed chicken wings with lightly beaten the eggs.
- Next, coat them completely with the panko crumbs and place them on a parchment paper, until you have crumbed all of the chicken wings similarly.
- Heat vegetable oil to 360°F/185°C and preheat oven to 350°F/180°C. Prepare a baking tray with a wire rack on top.
- When the oil is hot, carefully place 2 – 3 stuffed chicken wings in the hot oil (be careful not to overcrowd), and fry for about 4 minutes until golden brown all over. Place the chicken wings on the wire rack. Repeat with all the chicken wings.
- Place the wire rack with the chicken wings in the preheated oven and bake for 10 – 15 minutes until the chicken is cooked through (the exact time may vary from one oven to another – test one chicken wing to make sure).
- Serve immediately with some Spicy Sweet Chilli Sauce.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
I can’t even begin to tell you how much Mr K and I love these. These chicken wings fly off the plate every time, as if they’ve suddenly come to life (too much? sorry).
If you eat them while they are still nice and warm, the cheese oozes out irresistibly. The chicken is cooked just right, and so is the pork filling inside and they are seasoned perfectly, so that everything tastes amazing!
I also love how they look quite deceptively like drumsticks. 🙂 Except when you bite into it, it’s all cheesy, meaty goodness. So make no bones about it, these boneless stuffed chicken wings are so easy to make (I apologize again).
If you liked this recipe don’t forget to subscribe for new (and free) recipes by entering your email address below or on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, INSTAGRAM, PINTEREST and GOOGLE-PLUS too.
Leave a Reply