Grillin With the Guru – Stuffed Boneless Wings 2 Ways 10-22

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Guru

Elote’ Stuffed Boneless Chicken Wings

Ingredients:

  • 8 cups sweet corn (frozen)
  • 2 medium poblano pepper
  • 2 tablespoons Olive oil
  • 1 large red onion(chopped)
  • 3 medium Jalapenos (seeded and diced)
  • 2 tablespoons Chili power
  • 1 tablespoons Ground cumin
  • 1 tablespoon Chipotle’ powder
  • 1 tablespoon Louisiana Love Seasoning Blends
  • 24-30 chicken wings (deboned)
  • 1 cup crema 
  • 1 lb. Queso Fresco cheese (crumbled)
  • ½ cup of melted salted butter
  • ½ cup of local honey
  • 2 limes

Method:

  1. Thaw corn in microwave by cooking 2 minutes at a time, stirring at each interval.
  2. Char poblano peppers well over open fire, place in covered bowl and allow to steam for 5-7 minutes.
  3. Peel and seed poblanos under cool running water.
  4. Dice and reserve.
  5. Place a large, heavy pot over medium- high heat, add olive oil.
  6. Once hot, add corn, and cook stirring frequently until golden brown. 
  7. Add jalapeno pepper, onions, and dry seasonings to taste. 
  8. Cook until vegetables are soft. 
  9. Add crema, reduce heat to simmer, and cook for 10-15 minutes. 
  10. Remove to bowl, allow to cool, cover and place in refrigerator for at least 4 hours or overnight.
  11. Add queso fresco to mixed and stir well to combine.
  12. Stuff mixture into boneless wings until filled, but not falling out.
  13. Season the outside of the wings with Louisiana Love and chili powder.
  14. Combine honey and butter to be used as a glaze while grilling.
  15. Over a medium-low fire, grill wings for 2-3 minutes on each side, then remove to indirect heat and cook for an additional 3-4 minutes per side, brushing with glaze at each turn.
  16. Remove from fire and allow to rest under foil for 5 minutes.
  17. Cut limes into wedges to be served with wings.

Note: There are several instructional videos online that demonstrate how to debone chicken wings. Cooking with Mama Mui is an excellent example.