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

24 chicken wings

1 pound raw shrimp, shelled and deveined

2 green onions, ends trimmed, minced

2 tablespoons minced ginger

2 cloves garlic, minced

2 tablespoons oyster sauce

2 teaspoons Asian chile sauce

THAI GLAZE

⅔ cup Thai sweet chili sauce

¼ cup Thai or Vietnamese fish sauce

1 tablespoon grated lemon zest

½ cup freshly squeezed lime juice

¼ cup minced ginger

4 cloves garlic, minced

¼ cup chopped mint or basil leaves

Prepare the chicken wings for stuffing. Finely mince the shrimp. In a bowl, combine the shrimp, green onions, ginger, garlic, oyster sauce, and chile sauce. 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 cook-ing; 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.