Baked Chicken Wings with Noodle Stuffing

Serves 4


Ingredients:

105g cellophane noodles
250g ground chicken
1 tsp fresh ginger, peeled and grated
1 clove garlic, finely chopped
2 tsp rice wine or dry sherry
1 tbsp fresh cilantro, finely chopped
12 large chicken wings
2 tbsp soy sauce
1 tbsp honey
cucumber slices for serving
Thai sweet chilli sauce for serving


Method:

• Soak noodles in boiling water for 10 minutes; drain. In bowl, combine noodles, ground chicken, ginger, garlic, rice wine or sherry and cilantro. Mix well.
• Preheat oven to 180°C (350°F). Oil baking dish large enough to accommodate wings in one layer.
• Using small sharp knife, remove small drumstick from each chicken wing (and reserve for another use), leaving wing tip and middle section intact. Starting at top of middle joint (opposite end to wing tip), start gently separating skin from bone until you reach joint. Remove and discard bone. You should now have wing tip with cavity of skin attached. Fill each cavity with about 1 tbsp chicken stuffing and close. Place into prepared baking dish. Repeat with remaining wings.
• In small bowl, combine soy sauce and honey. Brush on wings. Bake until golden and tender, about 20 minutes.
• Serve hot or cold, garnished with cucumber slices. Pass chilli sauce at table.