• Daza Skudder


Updated: Aug 29, 2019


1 Kg of chicken wings

500g Pork mince

3 Mushrooms finely chopped

3 Spring onions finely chopped

2 Tablespoons Fish sauce

½ Tablespoon Oyster sauce

½ Tablespoon of finely chopped ginger

Panko Breadcrumbs

3 whisked Eggs

Crispy Fry (most Asian shops carry this)

Good grind of white pepper


Mix all ingredients in a bowl except wings, eggs, panko breadcrumbs, and crispy fry. Place in the fridge for an hour to let flavors mingle.

Stuff the wings with pork mixture, coat in crispy fry, egg wash and panko bread crumbs.

Add Aromachef Lump Charcoal to the centre of your kettle or BBQ heat up to 350F/180C place your wings around the outside fit the lid and cook until golden and cooked through.

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