If you are looking change up your chicken wings, try this chorizo-stuffed chicken wings recipe. The perfect combination of juicy chicken and spicy chorizo filling, these wings are sure to be a hit at any party or gathering.
In this article, we will take you through the step-by-step process of making this delicious dish, from deboning the chicken wings to grilling them to perfection. So, let's get started!
To make the chorizo-stuffed chicken wings, you will need the following ingredients:
- 4-6 whole chicken wings
- Big Red Brand Crack Seasoning
For the stuffing:
- 500g chorizo
- 1 cup (2 oz) Mexican melting cheese, grated
- 1/2 cup white onion, minced
- 1/4 cup Coriander stems, minced
For the sauce:
- 1/2 cup Hardcore Carnivore Burnt Ends Sauce
- 1/4 cup Big Red Brand OG BBQ Sauce
Now that you have gathered all the necessary ingredients, let's start making the chorizo-stuffed chicken wings.
Step 1: Debone the chicken wings
To debone the chicken wings, begin from the larger end of the drumette and proceed towards the flat. Use a sharp knife to cut around the bone, being careful not to cut through the skin. Gently scrape the meat away from the bone until it comes loose. Repeat this process with the other side of the wing, removing both bones to create a pocket for the stuffing.
Step 2: Make the stuffing
In a bowl, combine the chorizo, grated cheese, and minced coriander stems. Mix thoroughly until all the ingredients are well incorporated.
Step 3: Stuff the chicken wings
Fill the deboned chicken wings with the chorizo mixture, making sure to pack it tightly. Secure the ends of the stuffed wings and any openings in the skin using toothpicks.
Step 4: Apply a binder and seasoning
Apply a binder to the wings' surface such as oil, or hot sauce. This will help the seasoning adhere to the wings. Season the wings with Big Red Brand Crack Seasoning, making sure to coat them evenly.
Step 5: Preheat and grill the wings
Preheat your Weber charcoal grill to 425°F, setting up a two-zone fire with the coals on one side and leaving the other side empty. Once the grill has reached the desired temperature, place the wings on the indirect side of the grill, skin side up. Close the lid and allow them to cook for 25-30 minutes, or until they become browned and crispy.
Step 6: Make the sauce
While the wings are grilling, make the sauce by combining the Big Red Brand OG BBQ Sauce and Hardcore Carnivore Burnt Ends Sauce in a small bowl. Mix well until all the ingredients are combined.
After 25-30 minutes, coat the wings in the sauce and move the wings to the direct side of the grill, skin side down. Grill for an additional 5-7 minutes, or until the skin is crispy and charred. Flip the wings and grill the other side for another 5-7 minutes, or until fully cooked and browned.
If needed, move the wings back to the indirect side of the grill to finish cooking. Once fully cooked, remove them from the grill and let them rest for a few minutes before serving with the more sauce on the side.
Step 7: Serve and enjoy
Once the wings are fully cooked, remove them from the grill and let them rest for a few minutes. Serve them hot with the sauce on the side, and enjoy!
- Can I use a different type of cheese for the stuffing? Yes, you can use any type of cheese that melts well and has a good flavor. Mexican quesadilla cheese is a great choice, but you can also use cheddar
- How spicy is the dish? Spicy enough to be interesting while mild enough for kids to devour.
- Can I make this dish ahead of time? Yes, you can prepare the stuffed wings ahead of time and keep them in the fridge until you are ready to grill them. Just make sure to remove them from the fridge and let them come to room temperature before grilling.
- Can I bake the wings instead of grilling them? Yes, you can bake the wings in a preheated oven at 425°F for 25-30 minutes, or until they are fully cooked and browned. However, grilling the wings will give them a smoky flavor and crispy texture that cannot be achieved through baking.
- Can I use boneless chicken thighs instead of wings? Yes, you can use boneless chicken thighs instead of wings for this recipe. Just make sure to flatten the thighs and roll them up with the stuffing inside before grilling.