Cantonese Stuffed Chicken Wings
|Dark soy sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Minced green onion||1 Tablespoon|
|Ground white pepper||To Taste|
|Chopped chives||1 Tablespoon|
To bone wings: Remove small wing tips.
Cut cartilage linking 2 bones in larger portion of wing (there is 1 large and 1 small bone).
Push the 2 bones out.
(Save smaller wing portion—the drumette—and use for another meal.) Slice bamboo shoot into sticks the size of biggest wing bone.
Stuff wing by inserting shoot into big bone cavity.
For marinade: Combine all ingredients in shallow pan.
Add wings and marinate 1 hour, turning several times.
Preheat hibachi or barbecue, or preheat oven to 400°F.
Grill wings over medium heat or on rack in shallow pan until crisp and brown, basting and turning as necessary.
Transfer to platter.
Garnish with chives and green onion and serve.