I was thinking to myself, Thailand got Thai-style Stuffed Chicken Wings, so maybe Singapore also can have our very own Sing-style Stuffed Chicken Wings?
Chicken curry is one of the favourite food of Singaporeans, and I believe a common dish to serve during family gatherings and parties. Personally it's a must-prepare dish for me when I organise any gatherings. How about converting it into a party snack, by stuffing curry potato into chicken wings?
Yep, so I set myself to work on it. With Prima Taste Nonya Curry Paste, it actually saves me from a lot of extra work like preparing and frying the rempah. That leaves me to debone the chicken wings, fry the curry potato, stuff the wings, marinate them, air-fry and lastly prepare the sauce, all using just one packet of the curry paste :)
Curry Potato Stuffed Chicken Wings
(makes 8 pieces)
- 8 pcs chicken wings, mid-joint or winglet section only
- 1 packet Prima Taste Nonya Curry Paste
- 1 Russet potato, cut into small cubes
- 4-5 shallots, finely slices
- Cooking oil (for frying and brushing)
- 1 packet of coconut milk (there will be leftover)
- 50g Gula Melaka
- Sea salt
- Debone the chicken wing mid-joint portion. Twist the mid-joint and wing tip to break up the bones. Insert a small knife into the mid-joint front and back to cut the meat, if need be use the fingers to ease the meat off the small bone and twist it out. Use the knife to scrape the meat away from the bigger bone, folding down the skin and slowly twist/cut it out. Set aside.
- Prepare curry potato filling. In a frying pan, add 1 tbsp cooking oil, fry the sliced shallots till fragrant, then add the cubed potato. Fry for 1-2 mins. Add 1 tbsp of the curry paste, fry with the ingredients to mix well. Next add 1 tbsp of coconut milk, mix well and cook the curry potato till slightly softened, season with a pinch of sea salt, to taste. Set aside to cool down slightly.
- Prepare stuffed chicken wings. Take a piece of mid-joint, open up and stuff a few pieces of curry potato inside. Repeat for remaining wings.
- Marinate the chicken wings. In a small bowl, mix remaining curry paste with 8 tbsp of coconut milk. Coat the stuffed chicken wings thoroughly. Chill the wings in fridge overnight, preferably 12 hours. *there will be leftover marinate, reserve them for dipping sauce the next day (chill in fridge).
- Prepare the curry dipping sauce: Add the reserved marinate with 2 tbsp of coconut milk and 50g of gula melaka and bring to boil till gula melaka melts. Transfer to serving bowl.
- Cook the stuffed wings. Before cooking, remove the wings from fridge to bring to room temperature. Arrange the stuffed wings in the air-fryer. Brush the wings with some cooking oil. Air-fry the wings at 160 degree celsius for 16 mins, turning over after 8 mins. Then turn up temperature to 200 degree celsius and air-fry the wings for another 5-6 mins, turning over after 2-3 mins. The stuffed wings are golden brown and ready, transfer to serving plate and enjoy hot with curry dipping sauce.
I'm really pleased about how the stuffed wings turn out! They are sooooo yummy, with flavourful curry taste (because of the overnight marinating) and different textures of crispy skin outside, succulent meat & soft potato inside. It's good to eat on its own but even better with the curry dipping sauce. In fact, the curry sauce bears a resemblance to the one at McDonald's, maybe just additional nuance of spices.
In case you are wondering, my recipe states 8 pieces, but there are only 7 pieces of wings in the photo. Actually I air-fried one to test the timing and temperature first.
Super love love love this local version of Stuffed Chicken Wings, and it's going to be a staple in my menu from now onwards.
Anyways, I'm submitting this as my second entry for the "Prima Taste Authentic Asia Cooking Sauces Contest" organised by Prima Taste and Singapore Home Cooks.
Wish me luck!!