Stuffed Chicken Wings

Stuffed Chicken Wings

Prep. mins
Cooking mins

INGREDIENTS Measurements


1/2 Kilo Chicken wings
1/2 Kilo minced beef seasoned and marinated
1/2 Cup cooked rice
2 Cups chicken stock
1 Cup flour seasoned with (salt, pepper, paprika, sugar, cumin powder, ginger powder)
2 Eggs, beaten
1 Cup bread crumbs
Oil for frying



  • Clean chicken wings, cut away the small side of the wing.
  • Keep half of the quantity and cut apart the two sides of the bone using a sharp knife by removing the small bones from one side and accumulate the wing meat in one side.
  • For the remaining half of the quantity, remove one of the two bones leaving the skin to be stuffed.
  • Combine well the marinated beef with the rice.
  • Stuff the wings with the meat mixture and make sure it’s full, then close it well with the skin.
  • Heat the stock in a saucepan; add the stuffed wings before it boils.
  • Let it cook for 10 minutes or until the wings and the stuffing is completely cooked.
  • Remove the wings from the stock; place on a paper towel to dry.
  • Coat the wings with seasoned flour until fully covered, dip into the egg then into the bread crumbs. Repeat the previous until you finish the whole quantity.
  • Fry in hot oil from all sides until golden.
  • Remove and place on a paper towel to absorb excess oil.
  • Serve with pepper sticks, carrots, cucumber and various types of oil and sauces like mustard or ketchup.

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