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Baked Chicken Wings With Noodle Stuffing

105 g Cellophane (bean thread) noodles
250 g ground (minced) chicken
1 teaspoon peeled and grated fresh ginger
1 clove garlic,finely chopped
2 teaspoon rice wine or dry sherry
1 tablespoon finely chopped fresh cilantro (fresh coriander)
12 large chicken wings
2 tablespoon soy sauce
1 tablespoon honey
cucumber slices for serving
Thai sweet chili sauce for serving.

Soak noodles in boiling water for 10 minutes, drain. In bowl,
combine noodles, ground chicken, ginger, garlic, rice wine or sherry
and cilantro.Mix well. Preheat oven to 180'C/ gas 4 / 350'F. Oil
baking dish large enough to accommodate wings in one layer. Using
small sharp knife, remove small drumstick from each chicken wing
(and reserve for another use), leaving wing tip and middle joint
(opposite end to wing tip), start gently separating skin from bone
until you reach joint. Remove and discard bone. You should now have
wing tip with cavity of skin attached. Fill each cavity with 1
tablespoon chicken stuffing and clove. Place into prepared baking
dish. Repeat with remaining wings. In small bowl, combine soy sauce
and honey. Brush on wings. Bake until golden and tender, about 20
minutes. Serve hot / cold, garnished with cucumber slices. Pass
chilli sauce at table. Serve 4.


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