Chicken Wing Gyōza is basically a stuffed chicken wing that is deep-fried until the skin becomes crispy and golden brown. It is crunchy on the outside and juicy on the inside. It goes well with chilli mayonnaise.
Cook Time assumes the wings are deep-fried in two batches.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Using scissors, cut the tissue that connects the thinner bone (radius) and the thicker bone (ulna) of the chicken wing.
Then cut the flesh around both bones little by little to detach the flesh from the bones.
Also detach the flesh between the two bones.
Gradually move the scissors deeper to detach the flesh more than halfway through.
Using your fingertips, push the meat down to expose the bones.
Hold the tip of the radius with your right fingers (for the right hander) and hold the joint between the wingette and the wing tip with your left fingers. Then, twist and tilt the radius more than 90 degrees to pop the joint (note 3).
You should see the end of the radius (which was in the joint socket). Push the bone upwards, then remove it (the tendon and meat around it naturally come off).
Do the same for the ulna (note 4). If required, detach more tissue from the bone with the scissors. Now you have a hollow bag where the radius and ulna used to be.
Repeat the deboning process for the remaining wings.
Pat-dry the chicken wings.
Using the side of the cooking knife, flatten the remaining (¾) prawn cubes to make paste.
Add the prawn paste and the rest of the Filling ingredients to the bowl with the pork. Mix well.
Hold a chicken wing in your left hand (for the right hander), with the opening facing upwards.
Using a small spoon or a pate knife, fill the wingette bag with one portion of the filling (note 5). It is easier to fill the bag with a small amount of filling at a time.
Push the filling down slightly so that the filling is about 5mm / 3⁄16" below the opening rim (to leave room put through a toothpick).
Close the opening with a toothpick by putting the toothpick through from the outside of the wing (thicker skin) to the other side (thinner skin). Then put it through from the other side back to the outside of the wing (note 6).
Push the toothpick through the flesh sufficiently to secure the seal.
Repeat for the rest of the wings.
Heat oil to 160°C / 320°F. The oil should be at least 4cm / 1 9⁄16" deep.
Turn them over and cook further 2 minutes. Transfer to a tray lined with kitchen paper.
Serve immediately with chilli mayo and cabbage pieces.
1. 8 whole wings weighed 1kg in total. After removing drumettes, it became 550g / 1.2lb. After removing bones inside the wingettes, it became 204g / 0.4lb.
Here is the perfect recipe, Simmered Chicken Drumette in Sweet and Sour Sauce, to use up the leftover drumettes.
2. I mixed several dashes of tabasco into 2 tablespoons of Kewpie mayonnaise.
3. I find that it is easier to pop the joint when you bend the bone against the natural bending direction of the joint.
4. Removing the ulna can be more difficult, due to stronger ligaments that hold the joint. If the bone does not pop, use the scissors to cut the ligaments that are holding the bone (be careful not to make a hole in the skin!).
5. The cavity should be filled to 80% full, rather than to a maximum capacity. This is because the chicken shrinks when heated and the gyōza will explode if it is overstuffed.
6. You should have sufficient skin left at the opening for you to be able to put a toothpick through. If the filling reaches to the edge of the opening, you may need to remove some.
By putting a toothpick through from outside of the wing makes the closing end of the flesh bends to form a natural bulge on the right side of the Chicken Wing Gyōza.
7. If you are not keen on deep-frying, you can cook the stuffed chicken wings in the oven instead. The skin of the chicken wings may not be as crispy as those deep-fried and the bottom side of the chicken wings won't be golden brown, but it is equally tasty.
Follow the instructions up to the point before deep-frying. Then, continue as follows:
1) Heat the oven to 180°C / 356°F.
2) Place chicken wings on a baking tray lined with aluminium foil or baking paper.
3) Spray the surface of the wings with oil.
4) Cook in the oven for 20 minutes.
8. Nutrition per piece. It is assumed that a half of the marinade is discarded and the oil absorption rate of Chicken Wing Gyōza is 5%.
serving: 70g calories: 282kcal fat: 26g (40%) saturated fat: 4.1g (21%) trans fat: 0.2g polyunsaturated fat: 4.5g monounsaturated fat: 16g cholesterol: 43mg (14%) sodium: 264mg (11%) potassium: 92mg (3%) carbohydrates: 4.2g (1%) dietary fibre: 0.2g (1%) sugar: 0.1g protein: 7.6g vitamin a: 3% vitamin c: 1.7% calcium: 1.1% iron: 2.5%