Chicken wings are always a crowd-pleaser, but Thai stuffed chicken wings take it to the next level. Filled with glass noodles, herbs, and savory sauces, then grilled or deep-fried to perfection, these wings are packed with flavor. While they take a little extra effort, the result is absolutely worth it!
For more delicious Thai appetizers, try these Sai Krok Isaan sausages, Nam Sour sausage, Luk Chin meatballs, Thai beef jerky, Thai chicken wings, and Sai Oua northern sausage.
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Whenever I visit family in Thailand and we eat out, stuffed chicken wings are always a must-order—sometimes we even get two or more orders. Why? First, we have a big family, and second, we always fight over the last one like it’s the last wing we’ll ever have.
They’re a special treat, and when we make them at home, everyone marks their pieces by saying "Jong" (reserved) in Thai. It’s our way of making sure no one snags the last one too quickly.
I’m excited to share this recipe with you. It takes a little effort, but once you make the first batch, the next one will get easier and easier!
Why You’ll Love Stuffed Chicken Wings
- Bold Flavors: Infused with fish sauce, soy sauce, and sweet chili sauce, stuffed wings pack a punch of delicious umami and spice.
- Versatile Filling: This recipe combines ground pork, glass noodles, and shiitake mushrooms, creating a filling that complements the crispy chicken skin perfectly.
- Perfect for Any Occasion: Whether you're hosting a party or, enjoying a quiet night in or need a meaty game day snack, these Thai stuffed wings are sure to be a hit.
Ingredients for Stuffed Wings
- Ground Pork: Adds richness and moisture to the filling.
- Chicken Wings: Use whole wings (the wingette) for a meaty base and space to stuff.
- Glass Noodles (Bean Thread Noodles): Adds texture and absorbs the filling's flavors.
- Shiitake Mushrooms: Provides earthy umami. Wood ear mushrooms work well too if available.
- Soy Sauce & Fish Sauce: Essential for the authentic Thai flavor.
- Oyster Sauce, Dark Soy Sauce, Golden Mountain Seasoning Sauce: For added depth.
- Green Onions, Cilantro Stems, Garlic, and Shallots: For fresh, aromatic flavor.
- Salt, White Pepper, and Sugar: For seasoning and balance.
- Rice Flour (1 cup): For coating if deep frying.
- Oil: For deep frying.
How to Make Stuffed Chicken Wings
1. Debone the Wings: Start by carefully deboning the whole chicken wing using a sharp knife, leaving the skin intact. Use the tip of the knife to remove the bones and create a pocket for the filling. This will give you the perfect deboned chicken wing for stuffing. *See below section on how to debone wings.
2. Marinate the Wings: *⅓ of the sauces will be used for marinating the wings, and the rest goes into the stuffing mixture. Divide the sauces into two portions: ⅓ for marinating and ⅔ for the mixture.
In a small bowl, mix all the sauces together. Rub this marinade well into the deboned chicken wings, and make sure they are fully coated. Place the wings flat on a tray and refrigerate while prepping the stuffing ingredients. For extra crispy skin, leave them uncovered in the fridge to dry out if you’re using a fryer.
3. Prepare the Stuffing Ingredients: Soak the glass noodles and shiitake mushrooms in hot water. Once soft, drain the noodles and mushrooms, keeping the soaking liquid for other recipes as it makes a flavorful broth. Slice the mushrooms into small pieces and trim the glass noodles to about 2-inch lengths. If you’re using fresh mushrooms, skip the soaking step and go straight to slicing.
4. Make the Filling: In a large mixing bowl, combine the rest of the ingredients: the ground pork, soaked glass noodles, sliced shiitake mushrooms, chopped cilantro, green onion, shallot, and garlic, and the rest of the sauce used earlier for marinating the wings.
5. Stuff the Wings: Gently stuff each deboned chicken wing with the meat mixture, pressing it in tightly to make sure the wings hold their shape. If needed, use tooth picks or skewer sticks to carefully close the ends and secure the filling inside.
6. Cook the Wings: There are 3 methods here, choose your favorite. Mine is the grilling version!
- Grill: Place the stuffed wings on the grill over medium heat and cook for 25-30 minutes, or until the internal temperature reaches 165°F.
- Bake: For baking, place the wings on a baking sheet lined with paper towels to absorb excess moisture. Bake at 375°F for 25-30 minutes.
- Deep Fry: For deep frying, coat the wings in a mixture of 1 cup rice flour, ½ teaspoon salt, ground pepper, and sugar to help seal the openings and keep the stuffing intact. Fry in hot oil at medium-high heat for 8-10 minutes or until golden brown and crispy. The internal temperature should reach 165°F for fully cooked wings with crispy skin.
7. Serve: Once cooked, place the wings on a serving platter. Garnish with spring onions or drizzle with sweet chili sauce. Serve alongside sticky rice for a delicious, complete meal.
How to Debone Chicken Wings for Stuffing
Deboning chicken wings is easy with the right tools and technique. Follow this simple guide to debone wings perfectly, ready for stuffing.
What You’ll Need:
- Sharp knife (best tool: small, sharp paring knife)
- Clean kitchen towels or paper towels
- Cutting board
Steps to Debone Chicken Wings:
- Prepare the Wing: Place the wings on a cutting board. Identify the two joints: the drumette (the meaty part) and the wingette (the middle part). You’ll want to work with the wingette for stuffing. If the drumettes are still attached, cut them off and save them for making crispy Thai wings.
- Locate the Bone: With your sharp knife, gently cut around the top end of the wingette to expose the bone. You’ll need to cut through the skin and flesh carefully, without cutting through the bone. Use the tip of your knife to carefully wiggle around the first joint and loosen the meat attachment from the bone. This step is crucial for getting the crispy skin effect later.
- Free the Bone: Use your knife to scrape the meat away from the bone, starting from the thick end and working toward the thinner end. Gently pull the skin back as you continue to scrape and loosen the meat. Be sure to keep the skin intact, as this will hold your stuffing later.
- Remove the Bone: Once the bone is fully exposed, grasp it with one hand and use the other hand to pull the bone out of the wing, twisting it as necessary to free it completely. If the bone is stuck at the second joint, use your knife to help loosen it.
- Clean Up: After removing the bone, you may have some leftover bits of cartilage or tendons inside the deboned chicken wing. Use your knife to trim these off, making sure the wing is clean and ready for stuffing.
- Stuff and Cook: Now that the chicken wing is deboned, it’s ready for the next step: stuffing! Pack your favorite filling into the cavity, secure the ends, and place the wings on a baking sheet. You can bake, grill, or deep fry the stuffed wings to perfection. Enjoy your delicious stuffed wings.
Storing
Store leftover stuffed chicken wings in an airtight container in the fridge for up to 3 days. To reheat, bake or air fry at 375°F until crispy.
More Thai Appetizers You'll Love
- Thai crispy chicken wings
- Hoison chicken wings
- Baked chicken wings
Frequently Asked Questions
Yes, you can prepare the wings and stuffing ahead of time. Store them in the fridge and cook them just before serving.
To keep the stuffing in place, seal the ends of the wings with toothpicks or skewers. If frying, coating the wings with rice flour helps hold everything together.
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Stuffed Chicken Wings
- Total Time: 1.5 hour
- Yield: 8 wings 1x
- Diet: Low Lactose
Description
Chicken wings are always a crowd-pleaser, but Thai stuffed chicken wings take it to the next level. Filled with glass noodles, herbs, and savory sauces, then grilled or deep-fried to perfection, these wings are packed with flavor. While they take a little extra effort, the result is absolutely worth it!
Ingredients
The Stuffing Mixture:
- 2.5 pounds chicken wings: use whole wings (the wingettes)
- ½ pound ground pork
- 3 ounces dried glass noodles
- 2.3 ounces dried shiitake mushrooms (or 1.5 cups fresh mushrooms)
Sauces:
*⅓ of the sauces will be used for marinating the wings, and the rest goes into the stuffing mixture. Divide the sauces into two portions: ⅔ for the mixture and ⅓ for marinating.
- 2 tablespoons Golden Mountain seasoning sauce. substitute Maggi sauce
- 2 tablespoons Thai oyster sauce
- 1 tablespoon Thai fish sauce
- ½ tablespoon Thai soy sauce (or any brand)
- 2 teaspoons dark/ black soy sauce
Herbs:
- 2 tablespoons garlic, minced
- ¼ cup green onions, finely chopped
- ¼ cup cilantro stems, finely chopped
- ¼ cup shallots, finely chopped
Seasoning for Flour Coating (if deep frying):
- 1 cup rice flour
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- ½ teaspoon sugar
- Oil (enough for deep frying)
Instructions
- Debone the Wings: Start by carefully deboning the whole chicken wing using a sharp knife, leaving the skin intact. Use the tip of the knife to remove the bones and create a pocket for the filling. This will give you the perfect deboned chicken wing for stuffing. *See below section on how to debone wings.
-
Marinate the Wings: *⅓ of the sauces will be used for marinating the wings, and the rest goes into the stuffing mixture. Divide the sauces into two portions: ⅓ for marinating and ⅔ for the mixture.
In a small bowl, mix all the sauces together. Rub this marinade well into the deboned chicken wings, and make sure they are fully coated. Place the wings flat on a tray and refrigerate while prepping the stuffing ingredients. For extra crispy skin, leave them uncovered in the fridge to dry out if you’re using a fryer.
-
Prepare the Stuffing Ingredients: Soak the glass noodles and shiitake mushrooms in hot water. Once soft, drain the noodles and mushrooms, keeping the soaking liquid for other recipes as it makes a flavorful broth. Slice the mushrooms into small pieces and trim the glass noodles to about 2-inch lengths. If you’re using fresh mushrooms, skip the soaking step and go straight to slicing.
-
Make the Filling: In a large mixing bowl, combine the rest of the ingredients: the ground pork, soaked glass noodles, sliced shiitake mushrooms, chopped cilantro, green onion, shallot, and garlic, and the rest of the sauce used earlier for marinating the wings.
- Stuff the Wings: Gently stuff each deboned chicken wing with the meat mixture, pressing it in tightly to make sure the wings hold their shape. If needed, use tooth picks or skewer sticks to carefully close the ends and secure the filling inside.
-
Cook the Wings:
Grill: Place the stuffed wings on the grill over medium heat and cook for 25-30 minutes, or until the internal temperature reaches 165°F.
Deep Fry: For deep frying, coat the wings in a mixture of 1 cup rice flour, ½ teaspoon salt, ground pepper, and sugar to help seal the openings and keep the stuffing intact. Fry in hot oil at medium-high heat for 8-10 minutes or until golden brown and crispy. The internal temperature should reach 165°F for fully cooked wings with crispy skin.
Bake: For baking, place the wings on a baking sheet lined with paper towels to absorb excess moisture. Bake at 375°F for 25-30 minutes.
Serve: . Serve: Once cooked, place the wings on a serving platter. Garnish with spring onions or drizzle with sweet chili sauce. Serve alongside sticky rice for a delicious, complete meal.
Notes
Deboning the chicken wings: **Please see the post above with step-by-step images of deboning chicken wings.**
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: appetizers
- Method: grilled, deep frying
- Cuisine: thai
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Mark says
Packed with flavor. Clucking delicious!