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Tiger Wings

Tiger Wings – Recipes

This recipe is inspired by Tigres o Mejillones Rellenos or stuffed mussels, a favourite Spanish tapas. In this chicken version, the wingette is deboned and stuffed with a thick cheesy bechamel, double breaded before deep-fried. This wings recipe may take a bit more effort, but it has all the elements of a perfect pre-game bite – crispy, cheesy, and most importantly not messy.

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Ingredients

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Chicken:

Filling:

To Assemble:

This recipe is inspired by Tigres o Mejillones Rellenos or stuffed mussels, a favourite Spanish tapas. In this chicken version, the wingette is deboned and stuffed with a thick cheesy bechamel, double breaded before deep-fried. This wings recipe may take a bit more effort, but it has all the elements of a perfect pre-game bite – crispy, cheesy, and most importantly not messy.

...

Preparation

  1. Chicken:

    • Debone the chicken bones of the chicken wingette by carefully starting to make small incisions from the joint where the drumette and the wingette are held together.
    • Scrape down the bones to release the meat.
    • Make sure not to pierce through the skin to secure the filling. Debone the chicken bones of the chicken wingette by carefully starting to make small incisions from the joint where the drumette and the wingette are held together. Scrape down the bones to release the meat. Make sure not to pierce through the skin to secure the filling.

  2. Filling:

    • Heat the butter in a sauté pan.
    • Sweat the onions and the garlic.
    • Add the capsicums, followed by the smoked paprika.
    • Add the Knorr Cream of Chicken Soup into the mix to make a roux. Mix well using a spoon or whisk.
    • Slowly pour in the milk while whisking to make the sauce base.
    • Bring the sauce to a simmer, then stir in the mustard and cheese. Continuously stir as the sauce thickens.
    • Whisk in the Knorr Professional Tomato Powder. At this point, the sauce will appear very thick, almost similar to melted cheese. Taste and adjust seasoning.
    • Let the sauce completely cool down, then transfer to a piping bag with a standard piping tip.

  3. To Assemble:

    • Pipe the sauce into the opening of the chicken wing. Leave about 1cm part unfilled to gently tuck in the edge or the skin over.
    • Arrange the chicken on a tray. Place in the freezer for 30 minutes to cool down or harden the stuffing further so it will be easier to bread.
    • Arrange the breading procedure by lining up separate trays for the flour/cornstarch mixture, beaten eggs and panko breadcrumbs.
    • Season flour mixture and panko breadcrumb trays with Knorr Professional Far East Seasoning.
    • Carefully bread each wing using the standard breading procedure. Double bread the wings to further secure the filling.
    • Freeze the wings for about 20-30 minutes before frying.
    • Heat the oil to 175°F. Deep-fry the wings for 8-10 minutes.
    • Serve with mayonnaise on the side.