Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

1 pound ground pork

2 green onions, ends trimmed, minced

2 tablespoons minced ginger

2 cloves garlic, minced

2 tablespoons thin soy sauce

2 teaspoons toasted sesame oil

2 teaspoons Asian chile sauce

2 teaspoons curry powder

CHINESE GLAZE

½ cup hoisin sauce

6 tablespoons plum sauce

¼ cup oyster sauce

2 tablespoons dry sherry or Chinese rice wine

2 teaspoons Asian chile sauce

Prepare the chicken wings for stuffing. In a bowl, combine the pork, green onions, ginger, garlic, soy sauce, sesame oil, chile sauce, and curry powder. Using your fingers, mix until evenly blended. Transfer the stuffing to a pastry bag and fill the wings.

To make the glaze, in a separate bowl, combine all the glaze ingredients and mix well. Gently coat the chicken wings with the glaze. This can be done up to 12 hours in advance of cooking; keep refrigerated.

Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Place the wings in a single layer on the rack. Place the baking pan in the middle of the oven and roast for 45 minutes. Do not baste during cooking. Serve hot.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.