When stuffing chicken wings, poultry legs, or any protein casing, the golden rule is never to overfill. Mince fillings expand as they cook - the proteins contract and moisture turns to steam, increasing internal pressure. If the casing is packed too tightly, this pressure has nowhere to go and the skin or casing bursts open, spilling filling into the cooking oil or oven. Aim to fill to about two-thirds capacity, leaving room for expansion. Pack the filling gently but firmly enough to eliminate air pockets, which can also cause bursting. This restraint is counterintuitive — it feels like too little - but it ensures your beautifully prepped stuffed wing arrives at the plate intact.