I am so proud to admit this,
I have the best job in the whole wide world.
I get to meet and treat the most wonderful patients every day.
I really couldn’t ask for a better way to earn a paycheck.
My patient’s have illnesses such as Parkinson’s Disease, cancer, and strokes.
They are full of life and make you so proud to call them not only patient, but friend.
I even have patients that follow this little ‘ol blog and some of them are true foodies.
This recipe is from one of my super-awesome patients.
He is so interesting and imaginative.
He loves to talk about grilling and cooking and he and his wife even wrote a cookbook.
I changed up his original recipe a little,
opting for grilling instead of frying and adding a little more spice.
But, the end result is tasty and oh, so good.
So I have to share one thing about the recipe…
the most difficult part was deboning the chicken wings.
But I tell you I felt like a BOSS when I accomplished this.
(If you find this too difficult, just ask your butcher to do for you or you can even google it.
There are tons of tutorials on it.)
Sausage Stuffed Boneless Chicken Wings
For the stuffing:
12 ounces spicy ground sausage
2 tablespoons green chilies, minced
1 teaspoon garlic, minced
1/4 cup water chestnuts, finely chopped
3 tablespoons unsalted peanuts, chopped
1 tablespoon green onion, minced
1/2 teaspoon ground white pepper
1/2 teaspoon salt
1 egg lightly beaten
3 dozen chicken wings, deboned**
For the sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 tablespoon Sriracha sauce
4 cloves garlic, finely minced
Chopped peanuts for garnish
Mix all ingredients for the stuffing together in a large bowl and refrigerate.
**To debone the chicken wings: Remove the small drumstick and reserve for another use.
Bend the middle section bones back and forth at the bone connection between the middle section and the tip section. Take a paring knife and scrape all the meat from the bones in the middle section toward the tip section. After that has been completed, remove and discard the bones. Do not remove the skin or cut the skin on the middle section.
Take the stuffing in a spoon and stuff the middle section completely. After you stuff the wing, return to the refrigerator, repeating the process until all of the wings have been stuffed.
To make the sauce, mix all ingredients in a bowl. Refrigerate until ready to use.
Preheat your grill to 400 degrees. Place wings on a lightly oiled surface to prevent sticking.
Grill until done, approximately 20 minutes.
Top with the sauce and garnish with chopped peanuts.