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Stuffed chicken wings

BT Toronto | posted Tuesday, Nov 19th, 2013

Stuffed chicken wings


  • 12 large chicken wings
  • 8 ounces ground bison
  • ½ bottle of beer
  • ½ cup pistachios, toasted and chopped
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme, minced
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • Vegetable oil for deep-frying

Buffalo wing sauce:

  • 8 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
  • 8 tablespoons unsalted butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce


  1. Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
  2. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
  3. Use a small, sharp knife to split the wings from the drums. Cut off the cartilage-covered tips of the wings, then use the tip of knife to gently separate the meat from bone all the way to the joint. Carefully push the flesh down to expose the bones and twist each bone out.
  4. In a medium bowl, combine the bison, salt, garlic, thyme, beer, olive oil and freshly ground black pepper and set aside.
  5. Use a teaspoon to fill each wing with bison mixture, but make sure not to overstuff them or wings will burst when frying.
  6. Heat the oil to 350° in a deep fryer or a very large pot. Fry the wings for 10-12 minutes or until wings are golden brown. Toss liberally in the Buffalo wing sauce. Enjoy.

Courtesy Chef Michael P. Clive, @michaelpclive

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