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Break the joints between the middle and lower wings. Pull the bones and meat out of the exposed wing. Do it slowly so that the skin does not tear. If the snags are still there, carefully cut the tendons and flesh with the tip of a knife, until they are removed from the skin.
Collect the meat from the dredged wings. If it has not reached 250 grams, you can add chicken fillet.
Puree the meat with all the remaining ingredients using a food processor / chopper.
Take the meat mixture using a small spoon and fill it into the wings until they are full. Pin the open tip of the wing with a toothpick if necessary. Do it until the dough runs out.
Steam the stuffed chicken wings for 30 minutes until cooked. Take it out.
Heat a lot of oil. Fry the wings over medium-low heat until golden brown. Lift and drain.
Ready to be served.
1. Cut with a knife, the bone near each wing joint to break the veins that will complicate the bone removal process. Be very careful not to tear the skin.
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