Ingredients
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
Method
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.