Asian Chicken Stuff Egg Roll Wings

My mom used to make chicken stuff egg roll wings when I was growing up.  She made it look so simple deboning the chicken wings and to this day she still out beats me and my sisters.  Although, deboning the chicken wings are time consuming, they are worth it and oh so delicious!  My version is without the bean thread noodles and sauces to keep it keto and low carb.  If you have a local butcher, ask if they would be willing to debone the chicken wings to make your life a lot easier.  Whenever I have the craving, I simply call my sisters and automatically have extra hands to help pitch in.  Once you’re done deboning the chicken wings everything else is super simple.

I use store pre-package sliced cabbage and carrots or you can use a pre-package coleslaw mix versus taking out a mandoline slicer.  I also chop up green onions and cilantro to throw into the mix, however if you are not a cilantro lover just leave it out.  All the vegetables are optional.  Use what you like.

Traditionally my mom would mix the vegetables with bean thread noodles, oyster sauce, finely minced garlic, onions, chicken powder, salt, black pepper and sugar but since I’m trying my best to stay “low carb”  and “keto” my recipe will omit the oyster sauce, chicken powder and sugar.  Instead I use finely minced garlic, onion powder, ginger powder, sesame oil, and soy sauce.  Make sure the mix is well seasoned and then all there is left to do is stuff the chicken wings and bake.  If you’re tired of egg roll in a bowl, you must try my Asian Chicken Stuff Egg Roll Wings!  Enjoy!

Asian Chicken Stuff Egg Roll Wings

 

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

 

Serves: 12 wings

Ingredients

• 12 chicken wings, deboned
• 1 pre-package coleslaw mix
• 1 carrot, grated (optional)
• 2 green onions (optional)
• 1 handful of cilantro (optional)
• Seasoning for vegetable mix:
• 1 TBS sesame oil
• ½ tsp ginger powder
• 1 tsp onion powder
• 1-2 cloves finely minced garlic or 1 tsp garlic powder
• ½ or 1 tsp salt (to your liking)
• ¼ or ½ tsp black pepper (to your liking)
• 3 or 4 TBS soy sauce or tamari sauce
• Season for coating of chicken wings:
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 TBS olive oil to coat the baking dish

Instructions

1. Debone chicken wings and set aside in a separate bowl
2. Chop green onions and cilantro
3. Finely mince garlic or use store bought garlic jar or use garlic powder
4. Grate carrot or use a pre-package grated carrots
5. In a separate bowl, add coleslaw mix, green onions and cilantro, carrot and finely minced garlic and seasoning for vegetable mix. Make sure everything is well seasoned and mixed.
6. Prepare baking pan and coat with 2 TBS of olive oil.
7. Stuff the deboned chicken wings with the seasoned vegetable mix and place on the baking tray.
8. Sprinkle the chicken wings with the season mix for the coating for the chicken wings
9. Bake at 375 degrees Fahrenheit for 40 minutes then for the last 20 minutes bake at 400 degrees Fahrenheit so wings can get golden and crispy. Make sure to flip the chicken wings at 20 minutes intervals.

Notes

The salt, black pepper and soy sauce depends on your taste so adjust to your liking. I always cook a 1 TBS of the vegetable mixture to make sure it is well seasoned. Once it's to my liking, I will stuff the chicken wings.

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