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1
Cut the joint that connects the thick and thin bones in each chicken wing.
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2
Insert a pair of kitchen scissors along the bone, and cut off the flesh and sinew on the bone.
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3
Once you've cut away most of the meat with the scissors, use your fingernails to wiggle the meat from the bone up to the joint.
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4
Bend the joint backwards, twist it firmly and remove both bones.
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5
After doing 3 of these you'll get used to it!
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6
It's rather satisfying.
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7
Be careful not to break the chicken bones... it's messy if you do.
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8
Make several holes in the skin with a toothpick.
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9
Put the flavoring ingredients and the de-boned chicken wings in a plastic bag, and macerate.
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10
Make the gyoza dumpling filling: Mix the ground meat and the flavoring ingredients together well.
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11
Add the finely chopped cabbage and chives too, and mix mix mix.
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12
Dust the stuffed wings with more katakuriko, and shake off the excess.
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13
Deep fry in 340F/170C oil until golden brown.
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14
Stuff the filling inside the deboned and marinated chicken wings.
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15
Stuff them well into all the crevices.
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16
Don't over-fill them, though, or they'll be hard to seal closed.
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17
Close the cut opening with a toothpick.
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18
Sprinkle generously with salt and pepper.
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19
I like to sprinkle on quite a bit.
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20
Dust the stuffed wings with more katakuriko, and shake off the excess.
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21
Deep fry in 340F/170C oil until golden brown.
