Mrs. hays stuffed chicken wings

1 servings

Ingredients

Quantity Ingredient
12.00 large chicken wings -; (to 18)
¼ cup chopped green onions
¼ cup celery heart; finely chopped
⅛ cup sugar
¼ cup finely-chopped shrimp; plus
1.00 tablespoon finely-chopped shrimp
2.00 cup finely-chopped white onions
¼ cup finely-chopped fresh cilantro
2.00 ounce wooden black mushrooms; chopped
1.00 pounds ground pork
1 salt; to taste
1 freshly-ground black pepper; to taste
1 fish sauce; to taste
1½ cup seasoned flour
1 bayou blast; see * note
1 frisee lettuce
¼ cup chopped peanuts
2.00 tablespoon finely-chopped parsley

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 325 degrees. In a mixing bowl, combine all the ingredients together, except for the wings. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to the joint, slide the knife along the underside of the skin and separate all the way to the joint. Roll back the skin, remove the bones and cup the edges of the skin to be stuffed. Stuff the forcemeat into the cavity.

Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Bake for 20 minutes. Let the wings cool completely. Dredge the wings in seasoned flour. Heat the oil in the wok. Fry the wings in the wok for 3 to 4 minutes or until they are crispy. Remove the wings from the wok and drain on a paper-lined plate. Season with Bayou Blast. Lay the frisee on a plate. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts.

This recipe yields 12 to 18 stuffed wings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2378 broadcast 05-27-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-07-1998

Recipe by: Emeril Lagasse

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