This is a cross post from a thread on the OB. Figured there's some here that wouldn't get over there often.

I made a huge batch of boudin this spring and am trying to go through it. So I tried something I scrolled past on the internet, deboning and stuffing whole chicken wings.

Not gonna sugar coat it, deboning whole chicken wings is a tedious pain in the butt.

But I got the hang of it after the the second or third. Stuffing them wasn't too bad but was a little tedious. The next time I make a batch of boudin I'll be ready to use my stuffer for piles of this kind of thing rather than links.

Results were outstanding. Only improvement is a better considered technique for achieving a nice crisp to the chicken skin. The lone survivor reheated in the toaster oven even better for lunch today.

Brother, have no problem deboning birds. Dove, quail, even parts of chickens. Deboning a chicken wing.... kudos to you. That would be an exercise in patience!