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How to make boneless chicken wings
Wardster - [p]The method for deboning the wings is listed below. You can also find some useful pictorials on the subject by doing a search around stuffed wings.[p]1. Debone the chicken wings by bending backwards the joint between the drumstick and wing to loosen the tendons, then cut a ring around the top part of the drumstick and using a sharp knife, slowly scrape down against the bone to loosen the meat from the drumstick.
Always pushing back the skin as you scrape. What your really trying to do is cut the tendons so you can also grab the exposed bone with a a tea rag and twist out as well.[p]2. Now proceed to do the same for the wing by first cutting off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.Then carefully cut off the two bones of the wing and discard them. If I accidentally pierce the skin this is where It usually happens so be careful.Once you get the top of the two bones exposed I would use the tea rag twisting method again. Continue to pull the skin down. Once you remove the bones your now boneless wing is usually inside out and you simple grab the tip of the wing and pull until the wing is skin side out again.[p]10 wings will take about 30 minutes once you get the hang of it.[p]I used Ramen noodles to stuff @ the Fest but have also used a mushroom/sausage, and mushroom and breadcrumb stuffing as well. As we discussed the possibilities are endless. I then liberally dust the outside with seasoning.[p]I would then recomend cooking direct at 350 for 40 minutes if using the wet noodle stuffing. You are trying to get the skin crispy. The boneless wings are very forgiving when stuffed with wet noodles - less so when using a breadcrumb or dry stuffing.[p]Let me know how they come out............[p]Cut
Always pushing back the skin as you scrape. What your really trying to do is cut the tendons so you can also grab the exposed bone with a a tea rag and twist out as well.[p]2. Now proceed to do the same for the wing by first cutting off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.Then carefully cut off the two bones of the wing and discard them. If I accidentally pierce the skin this is where It usually happens so be careful.Once you get the top of the two bones exposed I would use the tea rag twisting method again. Continue to pull the skin down. Once you remove the bones your now boneless wing is usually inside out and you simple grab the tip of the wing and pull until the wing is skin side out again.[p]10 wings will take about 30 minutes once you get the hang of it.[p]I used Ramen noodles to stuff @ the Fest but have also used a mushroom/sausage, and mushroom and breadcrumb stuffing as well. As we discussed the possibilities are endless. I then liberally dust the outside with seasoning.[p]I would then recomend cooking direct at 350 for 40 minutes if using the wet noodle stuffing. You are trying to get the skin crispy. The boneless wings are very forgiving when stuffed with wet noodles - less so when using a breadcrumb or dry stuffing.[p]Let me know how they come out............[p]Cut
Comments
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Wardster,[p]What are you doing off of #8's front porch?!!! - You realize that your slightly hunched over, Head down, fingers crossed around a empty beer can, feet set exactly 14 inches apart "Rainman" position that you held through two overtimes during the WF/WVU game was directly responsible for the Mountaineer win![p]Unless you get back on the porch - the Mountaineers have no chance of advancing any further.[p]Of course none of this matters if you are not superstitious....[p]Cut
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Cut,
HA HA! That was pretty funny. First words out of your mouth were "Hey man, are you ok?"
Sorry if I seemed rude, but I'm sure I was helping them in some way!
Apollo Beach, FL
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