Chorizo Stuffed Chicken Wings
Stuffed Chicken Wings are a perfect game-day appetizer. Chef Tom shows you how to take your wings to the next level with this technique.
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Full recipe: https://www.atbbq.com/thesauce/chorizo-stuffed-chicken-wings/
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Who’s here from 2020?
Awesome technique and recipe…too all the folks who dont have the time….there’s always Wingstop!!
Never use Mexican chorizo, with innards and nasty pieces, only use chorizo from Spain, 100% talk
"but we cut the onions small so when u bite into it it's not offensive" that made me legit laugh out loud good shit
Mind. Blown.
Stuffed jalapeños please. Want to see what you would do. I use pork.
Interesting. Looks great. Lotta work though.
You could also make your own seasoning blends rather than cattlemens………
The cilantro (coriander) stem has more flavor than the leaves but the root is where it's really at.
I want to see chef Tom on first we feast
This video just blew my mind.
Chef Tom, are you familiar with the method of deboning a trout with a steel eyelet? Where you get the backbone started through the middle of the eyelet and pull, effectively de-gloving the meat from the skeleton? Might a similar approach work here?
Any suggestions on doing the wings for choice meat in a cook off. What are your thoughts?
Lots of great ideas, so does the man who makes these videos also own and operate ATBBQ.com?
A very innovative choice for stuffing chicken! I don't think other parts of chicken like thighs can stand deboning and stuffing as wings do. However, It takes a lot of MANpower to debone all those wings!
Never even thought of doing this but now I am going to try it!
I just love this guy
Gday mate just made 10 wings took 2 hours hope they taste good will report back??
I'd pay someone to do this shit.
I think they'd be good fried too.
Nice prep on wings!?
Chef Tom, love this channel. But I must say I have never seen you do a piri piri chicken. I need some portugese love brother.
I can imagine making 3000 for catering.
Props to anyone who has the patience to do this, because it looks great.
That's one freaking awesome cook
Zero chance I have the patience for this. First tear in the skin I make will throw me over the edge.
Do too many and it would take forever…especially if you're not an experienced chef, griller, or butcher. And if you only do a few, it's not worth the time and effort. I'm sure it's tasty AF, but this is something I would never do.
????
Who thought of frog legs when he turned these on the grill?
Holy moly, I need to try this. TY!
its more like a japanese tori no teba
love your work Chef Tom 🙂 🙂
I imagine this is one of those things smart chefs come up with sitting in a back room after service and having smoked a few beers and someone was like “you know what cool…” … Christ this is a beast of a recipe
First time ever deboned a chicken wing 2 day, stuffed chicken with chorizo and mersey valley cheese and chipotle cheese,onion and Italian parsley. Texas Bbq rub, 2 morrow nights dinner.thanks chef Tom. I got fingers crossed.
a lot of work but damn I bet that's good