Ingredients:

  • 16 chicken wing flats (approx. 2 lbs)
  • 2 cups ground chicken
  • 2 cloves garlic, minced
  • 2 tbsp green onions, finely chopped
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 3 tbsp honey
  • 2 tbsp reduced-sodium soy sauce
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 tsp sesame oil

Instructions:

  1. Place a chicken wing flat on a cutting board. Gently push the meat away from the bone using fingers to create a pocket. Using a sharp paring knife, carefully slice along the bone from the joint to the tip, removing the bone without piercing the skin. Repeat for all 16 wings.
  2. In a medium bowl, combine the ground chicken, minced garlic (6g), green onions, 1 tbsp soy sauce, fish sauce, black pepper, and cornstarch. Mix vigorously until the proteins bind and the mixture becomes tacky.
  3. Spoon approximately 1½ tbsp (20g) of the chicken mixture into each deboned wing. Gently press the meat into the cavity and pinch the skin closed at the end to seal the filling.
  4. Preheat the oven to 400°F (200°C). Place the stuffed wings on a wire rack set over a baking sheet to allow airflow. Bake for 20 minutes or until the skin is golden and the internal temperature reaches 165°F (74°C).
  5. While the wings roast, combine the honey, reduced-sodium soy sauce, grated ginger, minced garlic (3g), and sesame oil in a small saucepan. Simmer over medium heat for 3-5 minutes until thickened.
  6. Brush the glaze generously over the roasted wings and return them to the oven for 2-3 minutes until the sauce is bubbling and tacky.