1. Using a pair of scissors, carefully separate chicken bones from meat without cutting the skin. Twist and pull out bones with a kitchen towel.
2. Marinate deboned chicken wing mid joints in sake, salt and white pepper while you prepare the filling.
3. Mix minced pork, prawns and the remaining ingredients in a large bowl until sticky. Transfer to a piping bag.
4. Pipe filling into chicken wing pockets and arrange on a parchment-lined baking tray.
5. Bake in an oven preheated to 200°C for 25 minutes, flipping halfway through. You may choose to deep fry them for a more sinful version too!
6. Serve with sriracha lime mayo dip or chilli sauce. You just can’t stop at one!
Recipe by Chef Autumn.
