Chicken Wings Stuffed with Thai Pork
Dhananjai created this dish for Masterchef UK Professionals Season 18. Thai-flavoured stuffed chicken wings with a soy caramel dipping sauce, based on Philli Armitage-Mattin's Skills Test challenge. This improved recipe addresses judge feedback — Matt Tebbutt's criticism that the sauce lacked sweetness and lime juice has been corrected with a proper caramel base and assertive citrus, while the deep-frying method (rather than Dhananjai's pan-fry) ensures raw filling cooks through reliably. Dhananjai's excellent chilli-spiked pork filling is preserved — Monica Galetti loved the hit of chilli. Marcus Wareing noted that Dhananjai's instinct to pre-cook the filling saved the dish when frying time was too short. Chef's Notes Addressing the judge feedback - what this recipe fixes: "The sauce, there's not enough sweetness in there. There's not enough lime juice in there to balance it. It's not great" (Matt Tebbutt): The soy caramel here has proper balance - a genuine caramel base (not just so…
- Time: 60 min
Source: Relaxed Recipes
Ingredients
- PREPARE THE FILLING
- If using glass noodles, soak in boiling water for 5 minutes until softened, then
- Combine the pork mince, garlic, chillies, coriander stems, spring onions, fish s
- DEBONE THE CHICKEN WINGS
- Separate the joints: locate the three sections of each wing — drumette, wingette
- Hold the wingette with the wider end facing up. Using the tip of a small, sharp
- You should now have a small pocket of boneless meat encased in skin, with the wi
- STUFF THE WINGS
- Open each deboned wingette and spoon in about 1.5–2 tablespoons of filling, pres
- Press the skin closed over the filling and dust the opening with a little plain
- Set the stuffed wings on a plate, seam-side down, and refrigerate for at least 1
- MAKE THE SOY CARAMEL SAUCE
- Place the sugar and water in a small, heavy saucepan over medium-high heat. Do n
- Remove from the heat and carefully add the soy sauce — it will spit and bubble v
- Remove from the heat and add the lime juice last — off heat preserves its bright
- DEEP-FRY THE WINGS
- Fill a deep, heavy-based pan or Dutch oven with enough neutral oil to submerge t
- Lightly dust the stuffed wings all over with flour, shaking off excess
- Lower 3–4 wings at a time into the hot oil. Fry for 8–10 minutes, turning occasi
- Drain on a wire rack set over a tray, not directly on kitchen paper. Rest for 2
- SERVE
- Slice each wing in half on an angle to reveal the filling — showing the contrast
- Arrange on a warm plate with the soy caramel sauce drizzled over and pooled alon