These sticky rice stuffed chicken wings are the perfect way to use leftover sticky rice, stuffing, or even a regular fried rice. The only difficult part of this recipe is deboning the chicken wing flats and honestly it still takes me a long time. Once you get that step down, it is just a matter of cooking the chicken wings.
How to debone chicken for stuffed chicken wings
Cut off cartilage on both sides
Using a pair of strong kitchen shears, cut off the cartilage on both ends of the flat. This will reveal the bone and make it easier to cut off the ligaments which are around the bone.
Cut off ligaments
This step is crucial because the ligaments are what holds the meat together with the bones. What I do is make small cuts along both ends of each bone. Make sure to stay as close to the bone as possible to preserve the meat. The ligaments are thick white bands of connective tissue that connect the meat to the bones.
Remove the bone from the meat
Once the ligaments have been cut, this makes it much easier to remove the meat off the bones. I typically try to remove one bone at a time. I grab the bone with my chicken shears and using my other hand, pull the meat off of the bone. You want to aggressively pull in opposite directions in order to remove the bone. This might take a few tries to get down but it is well worth it in the end.
How to stuff chicken wings
Once the chicken wings have been deboned we can get to the fun part. Open up the chicken wings and begin to stuff about 1 tbsp of sticky rice inside. If the rice starts falling out, then you have overstuffed the chicken. When the chicken gets cooked, the meat shrinks and tightens around the rice so anywhere from 1-2 tbsp of rice should be fine.
Cooking the sticky rice stuffed chicken wings
Cooking the stuffed chicken wings is very simple and only takes about 10 minutes.
- Over high heat, add 1 tbsp of oil and then lay down the chicken wings skin side down.
- After 2 minutes they should be golden brown. Then flip to cook on the other side.
- After 1 minute, add minced garlic, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, and 1/4 cup water. Cover with a lid and reduce to medium heat to cook for 5-10 more minutes.
- Remove the lid, turn the heat back up to high so that the sauce thickens and stir until the chicken is evenly coated.
Sticky Rice Stuffed Chicken Wings
- 1 cup leftover sticky rice
- 1.5 lbs chicken wing flats (15 wings)
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tbsp garlic powder
- ½ tbsp Shaoxing rice wine
- 1 tsp sesame oil
- 1.5 tbsp corn starch
- 1 tbsp oil
- 3 cloves minced garlic
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- ¼ cup water
- Debone chicken wings using a pair of kitchen shears. Cut off cartilage from both sides of the wing. Cut off the ligaments. Then remove bone from meat. For a more detailed explanation, refer to first section of this page titled "How to debone chicken for stuffed chicken wings"1.5 lbs chicken wing flats
- Season chicken wings with soy sauce, sugar, garlic powder, Shaoxing rice wine, sesame oil and corn starch. Mix to combine.1 tbsp soy sauce, 1 tsp sugar, ½ tbsp garlic powder, ½ tbsp Shaoxing rice wine, 1 tsp sesame oil, 1.5 tbsp corn starch
- Stuff chicken wings with leftover sticky rice. Each wings should only need about 1-2 tbsp of sticky rice. Make sure the rice is not leaking out of the chicken. If you do not have leftover sticky rice, I will link the recipe for how to make a homemade sticky rice below this recipe card.1 cup leftover sticky rice
- In a hot pan, add 1 tbsp of oil and lay your chicken wings skin side down on the pan. Cook for 2 minutes.1 tbsp oil
- Flip the chicken wings, add minced garlic and cook for 1 minute.3 cloves minced garlic
- Add soy sauce, mirin, sugar, and water. Cover to cook another 5-10 minutes on medium heat.2 tbsp mirin, 1 tbsp sugar, ¼ cup water, 2 tbsp soy sauce
- Remove the lid and cook over high heat again, mixing until the sauce has thickened and chicken is evenly coated.
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