Deboned chicken wings stuffed with seasoned ground pork sausage mixture, then grilled or deep-fried to create a boneless, crave-worthy appetizer. This advanced technique transforms whole wings into elegant finger food with crispy exteriors and flavorful filling.
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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.
Refrigerate cooked wings up to 3 days in an airtight container. Reheat in a 350°F oven for 8–10 minutes until warmed through and crispy.
Sharp boning knife or small chef's knife · Meat thermometer (for doneness verification) · Grill or deep fryer
Carefully separate the skin and meat from the bone structure using a sharp knife, working from the wider end and gently pushing meat down toward the tip. Keep the skin intact as you remove each bone segment.
Yes, stuff and refrigerate the deboned wings up to 4 hours before cooking. This allows flavors to meld and makes them easier to handle on the grill.
Grilling creates a smoky char and uses less oil for a lighter dish. Deep-frying produces maximum crispiness and works better with buffalo sauce tossing.
Grill until the internal sausage filling reaches 160°F, or deep-fry until golden brown and the filling is heated through (3–4 minutes).
Ground chicken, turkey, or Italian sausage work as alternatives. Adjust seasonings if using pre-seasoned sausage.
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