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Deep Fried Chicken Wings Recipe


2 quarts chicken broth

1 cup water

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon dried oregano

1/4 teaspoon dried basil

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon cornstarch

4 cloves garlic, minced

1 (8 ounce) package cream cheese, softened

2 egg yolks


Heat chicken broth and water in a large saucepan over medium heat. Stirring constantly until water is covered, bring to a boil. Keep chicken covered, and cook, stirring occasionally, for 8 to 10 minutes per inch of chicken. Reduce heat to low, and continue cooking until chicken is no longer pink and juices run clear, about 5 minutes.

Meanwhile, in a small bowl, combine Worcestershire sauce, brown sugar, salt, oregano, basil, rosemary, sage, cornstarch and garlic. Mix well, and reserve 2 tablespoons. Transfer chicken wings to a platter.

In a large bowl, mix cream cheese and egg yolks. Fill each breast with cream cheese mixture, and spoon chicken over the top. Place in a resealable plastic bag. Seal bag, and shake to coat.