Deboned Chicken Wings Stuffed With Sausage

Carefully debone the chicken wings. For the drumette, cut around the joint, scrape the meat down, and pull the bone out. For the flat, snap and remove both small bones.

In a mixing bowl, prepare the sausage filling by combining ground pork, salt, garlic powder, white pepper, and cayenne pepper.

Using a sausage stuffer, carefully fill the deboned chicken wing skins with the sausage mixture until plump.

Season the exterior of the stuffed wings generously with your favorite spicy BBQ rub.

Place the stuffed wings on a smoker or grill and cook until the skin is crispy and the sausage is cooked through. Baste with hot sauce during the last few minutes of cooking if desired.

For an alternative preparation, take unstuffed deboned wings and dredge them in all-purpose flour.

Deep fry the floured wings in hot oil until golden brown and fully cooked.

Toss the deep-fried wings in buffalo sauce until evenly coated.

Serve both the sausage-stuffed grilled wings and the deep-fried buffalo wings.