Chorizo Stuffed Chicken Wings
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- Опубликовано: 7 сен 2024
- Stuffed Chicken Wings are a perfect game-day appetizer. Chef Tom shows you how to take your wings to the next level with this technique.
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They need to push the super bowl back a week so I have enough time between now and then to prepare this
Buy deboned thigh's and just flathen them a little and stuff/wrap them.
@@RafalBorowski that was what I was thinking. Thighs are a lot easier to work with. Then wrap them in bacon!
That’s funny you need to start right now for the Super Bowl you’re right that’s a lot of work
@@rollingwithroland1795 yeah....SuperBowl LIV!!!!
looks delicious, but in the immortal words of Kimberly "Sweet Brown" Wilkins, "Ain't nobody got time for dat"
That looks like it would be delicious! I can't see me spending the time to debone that many wings though, I might try this with thigh's.
onlychevys Williams
Excellent idea. I’d have to “debone” about a thousand wings, but I still may try this.
Yeah labor intensive but cool idea.
Great idea!
Props to anyone who has the patience to do this, because it looks great.
Ok, I did this! I made 23 wings, 2 packages from the meat section. Deboneing the wings took about 2.5 hours. I found smaller ones to be the real nightmare. It seemed easier the last 3 after I got the hang of it. I made some other stuffings as well. A Jalapeño popper one and a ground pork, mushroom, cheese and spinach. It was absolutely amazing. Thanks for the great video. I actually found it after wondering if anyone had done it because I was thinking about trying it. The Deboneing is the hardest part. I could totally seeing myself doing a couple as a snack for myself when cooking other chicken.
35 hours of prep for a 10 minute cook. :D Looks amazing!
Awesome technique and recipe...too all the folks who dont have the time....there’s always Wingstop!!
First time ever deboned a chicken wing 2 day, stuffed chicken with chorizo and mersey valley cheese and chipotle cheese,onion and Italian parsley. Texas Bbq rub, 2 morrow nights dinner.thanks chef Tom. I got fingers crossed.
A very innovative choice for stuffing chicken! I don't think other parts of chicken like thighs can stand deboning and stuffing as wings do. However, It takes a lot of MANpower to debone all those wings!
They look good af. Presentation wise, this will amaze any guests I might have over. Hard work always pays off...
Chorizo and wings, a gorgeous combination!
love your vids! but this looks like way too much work for me :/
Never even thought of doing this but now I am going to try it!
Another BA cook! Looks delicious. Have you ever thought about a Chicken Tikka Masalaa with garlic naan??
Maybe I'm somewhat naive in the culinary world but that has got to be the most creative dish I've seen... Great job, Chef!!!
I just love this guy
This video just blew my mind.
Mad skills on de-boning those wings.
love your work Chef Tom :) :)
A true labor of love. I'm sure they are fantastic!
Impressed with the deboning skills...but this is the first recipe of yours that I unfortunately will not do. Crazy amount of time to make this happen.
"but we cut the onions small so when u bite into it it's not offensive" that made me legit laugh out loud good shit
There has to be a faster way to do this. Maybe growing boneless chickens?
bwahahahahahahahahahaha
Holy moly, I need to try this. TY!
I want to see chef Tom on first we feast
I imagine this is one of those things smart chefs come up with sitting in a back room after service and having smoked a few beers and someone was like “you know what cool...” ... Christ this is a beast of a recipe
Awesome video chef, this looks really good.
Chef Tom, are you familiar with the method of deboning a trout with a steel eyelet? Where you get the backbone started through the middle of the eyelet and pull, effectively de-gloving the meat from the skeleton? Might a similar approach work here?
Who thought of frog legs when he turned these on the grill?
Looks delicious but that's a lot of work for stuffed chicken wings
I AM BIBLE FELLOWSHIP
Definitely a labor of love. Like another commenter mentioned, thighs sound good too. But then we wouldn’t be able to claim they are stuffed wings AND a labor of love.
I did stuffed wings before, and it is a lot of work. But, like you said, you can prep them one day and do them the next. I filled mine with diced jalapeno, cream cheese, and cheddar cheese, kinda like a Popper. Came out pretty good, but the amount of work makes me not in a hurry to make them again.
Hey Chef Tom! How about stuffed poblano peppers stuffed with that chorizo? Or grilled chicken breasts thinly sliced/pounded, then rolled up with that chorizo stuffing?
Hey Tom, can you show us how to make the giant turkey legs like Disney world has?
Mind. Blown.
LOVE chorizo, especially for chili. Nice job, looks great. I find it easier to stuff pig wings.
"keep the faith people, and keep on keeping on"
Man that looks like a LOT of work, but I bet they’re delicious 😋!?! Nice 👍 job.
Any suggestions on doing the wings for choice meat in a cook off. What are your thoughts?
Very nice wings - looks awesome 👍👍👍
Nice prep on wings!😁
Hot take - I'd be equally happy with a plate of wings and a pile of chorizo.
Dropped my usual like.
That's one freaking awesome cook
I love your videos, but i just dont think the juice is worth the squeeze on this one, but damn those look tasty.
Chef Tom -
First, I love your vids. Technique and flavors always seem spot-on.
Would it be easier to do the inside--out trick at the beginning with a paper towel for traction? I know this works pretty well when removing membranes from ribs, and thinking maybe would save effort and "slippage" with the wings?
Really appreciated your caution at 2:30. Watching, I'm nervous that every home could would copy you and gash their wrist or knuckle.
What else would you suggest of stuffing the chicken wings with us so let’s good you did a good job keep the good work up you show me some ideas
Zero chance I have the patience for this. First tear in the skin I make will throw me over the edge.
Awesome technique! I have an idea that might make de-boning the wings easier.
What if you sous-vide the wings so the cartilage and tendons break down?
Then stuff it, and finish the cook. Thoughts?
Looks great, A lot of work, special occasion food. If you had a dozen wings since your familiar with bone removal how long would that take.
Have you tried doing italian beef on the Yoder?
Looks soooooo time consuming but very creative. If I ate pork, I’d try it
Looks good but would ONLY make these on a special occasion because the de boning looks like a headache 🤕 but did you use pork or beef chorizo?
Gday mate just made 10 wings took 2 hours hope they taste good will report back🇦🇺
Chef Tom, love this channel. But I must say I have never seen you do a piri piri chicken. I need some portugese love brother.
Leave a thumbs up if you think chef Tom should try to make smoked/candied pecan brown sugar oatmeal/porridge and do a brown sugar molasses brûlée on top
Interesting. Looks great. Lotta work though.
Awesome
Lots of great ideas, so does the man who makes these videos also own and operate ATBBQ.com?
A better way to put it is that the team that makes these videos works for the man that owns/operates ATBBQ.com.
allthingsbbq, not to be offensive, yet I asked a rather simple and straightforward question that wasn’t answered. Does the man in the video actually own and operate your company? I’m not looking to be contentious, rather I would like to know.
@@johnnelson216 oddly enough I answered directly above. No, Tom doesn't own the store, but he, and the team behind these videos, works for the guy who does.
I think they'd be good fried too.
These came out awesome but could you imagine a prep cook in a commercial kitchen prepping 300 boneless chicken wings? Not this guy. Been there done that, lol. Thanks for sharing
Nice! I love your vids!
Great video however Super Bowl party in 2 weeks X's 100 wings........I better start now!
Stuffed jalapeños please. Want to see what you would do. I use pork.
Too.....much work my man can't imagine doing 20 of those. Gotta be a damn surgeon.
Thought you didn't want to talk about footbal right now, down there in Kansas City.
Looks delicious but for how many wings we could eat I don't have the patience to do that
DOPE
As you were doing this I was thinking....saugage stuffer.
Hi Chef!
I know this is probably too much, but could you fry these?
You were clean shaven before starting the deboning process
OMG!! I am a meatcutter for a living and I wouldn't go through this much pain and agony for a meal
Hi, I’m Surgeon Tom...
And the consensus is: Too much work, we're never gonna do it!
😋
What if you wrapped them in thin sliced bacon? No need for the picks as the bacon constricts. Yea or nay?
Little too much work for me but they look good
a lot of work but damn I bet that's good
Lol if I’m spending that much time deboning you can bet your ass I’m breaking out the sausage stuffer.
👍 X 100
its more like a japanese tori no teba
Who’s here from 2020?
That is cool but a lot of work. If you had a lot to do a sausage stuffier might work good..
Gee...I wonder why you ran out of time that first day🤔. They do look amazing though!!
Do too many and it would take forever...especially if you're not an experienced chef, griller, or butcher. And if you only do a few, it's not worth the time and effort. I'm sure it's tasty AF, but this is something I would never do.
I would like to try this in my home oven with boneless skinless chicken breast wrapped in back on... Mmmm
I can imagine making 3000 for catering.
ruclips.net/video/M_5Ht9tEBEc/видео.html ustedes que opinan de ésta parrillada
Not to mention the dangerous of possible adding human flesh to the stuffing
"Mexican" chorizo. Right.
Way too much work for me. That being said if anyone else wants to make this for me I'll partake 😜
2 much work
Way to much work 😲
I'm sure it tastes great. But, this looks like way too much work. It's also is high in fat calories and a bit unhealthy. Glaze looks interesting.
Repeat x 100.... not
🤦♂️