Boneless Stuffed Chicken Wings

Prepare the chicken wings: Wash wings and pat dry with a paper towel. Using your hands and a small paring knife, carefully separate the skin from the chicken meat by rolling the skin down like a sock as you trim the meat off the bone of the first and second joints. Remove the bones from the first and second joints, leaving only the wing tip intact. Unroll the chicken skin; this will serve as the casing for the filling.

Preheat the oven to 350˚F (180˚C). Stuff each chicken wing with asparagus, potato, and carrot strips using your fingers.

In a medium bowl, combine the sauce ingredients and mix well. Add the stuffed chicken wings in the bowl and combine well.

In a large baking sheet pan, lay the wings flat onto the sheet pan. If all 12 wings don’t fit, cook in batches. Bake for 30 minutes.

Remove from the oven. Garnish with white sesame seeds! Enjoy!