Boneless Stuffed Chicken Wings


Preparation info
  • Serves


    as a single appetizer .
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

These chicken wings are crisp outside and moist inside. The stuffing gives each bite a refreshing taste of scallion and ham. It is a very dainty dish, and a perfect example of how a little care transforms the insignificant into the unusual.


  • 12 large chicken wings, minus top part


Preparations—Simmering and Boiling

Combine the soy sauce and sugar in a small pot that will accommodate the chicken wings snugly, and stir to dissolve the sugar. Add the chicken wings and the star anise, and set over high heat. Pour over boiling water to cover. When it boils again, stir to mingle the sauce, cover, and simmer over medium heat for 10 minutes, turning the wings occasiona