Sounds weird doesn’t it ? But these sweet potatoes stuffed chicken wings will leave you licking your fingers non-stop. The slightly spicy and tangy chicken wings with some sweetness from the sweet potatoes certainly do not disappoint. I bake the wings instead of deep-frying them. The chicken pieces are then cooked with the sauce. These will make excellent finger food and appetizer.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 8 chicken wings
- 1 large sweet potato
- 1 stalk of spring onion - (remove the white part and save for other use and cut the green leaves into long thin strips)
- Some grape seeds oil
- 1 Tbsp Chinese black vinegar
- 1 tsp chili oil
- 1 Tbsp dark soy sauce
- 1 Tbsp sugar
- 2 Tbsp plum sauce
- 1/2 cup water
- Preheat your oven to 375 F. Peel the sweet potatoes and cut into 1/2 x 2 inch sticks, set aside. If you have the whole wings, separate them by cutting into pieces. Slide your index finger under the skin behind the middle bones of the winglets and slide in 1 to 2 of the sweet potato sticks and continue until you are done with the rest of the chicken and sweet potatoes (you may have few left overs of the sweet potatoes)
- Line a baking sheet with aluminum foil. Place the stuffed chicken wings onto the baking sheets and brush with some grape seeds oil. Bake until cooked through and golden brown, about 45 minutes or longer. The sweet potatoes won't be as crunchy compare to if you deep-fry them, but it still taste good
- While the chicken is baking, prepare the sauce by combining all the sauce ingredients and cook it in a small sauce pan until the sugar dissolves
- When the chicken is cooked, arrange on a serving platter and drizzle the sauce over and garnish with spring onion and serve immediately