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Mashed Potato-Stuffed Wings

Celebrate National Fried Chicken Wing Day (or any day) with these stuffed wings straight from the Red Boat Kitchen!

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4 pounds chicken wings
4 teaspoons Red Boat Fish Sauce
2 tablespoons minced garlic
1/4 cup all-purpose flour

Mashed Potatoes
2 lbs russet potatoes
1 teaspoon Red Boat Salt
1/2 cup heavy cream

1 teaspoon oil
1 large shallot
bones from chicken wings
1/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
4 teaspoons Red Boat Fish Sauce
Water to cover

Oil for frying


Preheat over to 400° Fahrenheit.

Step One: Debone the Wings
1. Disconnect the joint by breaking the wing tip from the wing, you’ll know you’ve done it when you hear a crack. Using a paring knife and starting at the open end of the wing, carve the flesh away from the bone, taking care to keep the skin intact. Remove bones and set aside.
2. Transfer deboned wings to a mixing bowl and season with fish sauce and garlic. Cover and let marinate in the refrigerator for an hour.

Step Two: Make Mashed Potatoes
1.Wash and scrub potatoes, then place them onto a baking sheet and wrap with aluminum foil. Place in oven and bake for 50 minutes, or until a fork easily pierces the potato.
2. Once potatoes have cooled down enough to be handled, remove the peel.
3. Bring heavy cream, Red Boat salt, and black pepper to a simmer, then add potatoes and mash until smooth.
4.Let mashed potato cool before proceeding to the next step.

Step Three: Make the Gravy
1. Make a stock by putting bones in an oven-safe saute pan. Chop shallots and add to the pan.  Coat bones and shallots with oil.  Roast in oven until browned, about ½ hour. Move the pan to the stovetop and set over a high flame.  Deglaze the pan by adding white wine and scraping the fond from the bottom of the pan with a wooden spoon.  Add water to cover the bones and simmer for an hour.
2. Strain the liquid and set the stock aside.
3. In a separate saute pan, over medium flame, cook flour and butter until it becomes a deep golden roux. Stir constantly to prevent flour or butter from scorching.  Add the stock and fish sauce to the pan, increase the flame and reduce the stock until it thickens into a gravy. Keep warm until ready to serve.

Step Four:Stuff & Fry Wings
1. Using a pastry bag, pipe mashed potato into the deboned wings.
2. Use toothpicks or skewers to close up the stuffed wings.
3. Dredge in flour and set aside.
4. Fill a cast iron skillet halfway with frying oil and bring oil to 325° F.
5. Working in batches, slowly slide chicken wing into the oil. The oil temperature will drop to around 300°, which is fine. Between 300° and 325° F is the ideal temperature range for frying chicken. Don’t crowd the skillet or the oil temperature will drop too much and the chicken won’t fry properly.
6. Fry wings for 5 minutes, flip, and fry for another 5 minutes. Transfer wings onto a baking sheet lined with a wire rack.
7. Let drain for 5 minutes before serving.

Serve wings with a side of gravy.




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