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)
- 1/2 pound ground pork
- 3 ounces dried glass noodles
- 2.3 ounces dried shiitake mushrooms (or 1.5 cups fresh mushrooms)
Sauces:
*1/3 of the sauces will be used for marinating the wings, and the rest goes into the stuffing mixture. Divide the sauces into two portions: 2/3 for the mixture and 1/3 for marinating.
- 2 tablespoons Golden Mountain seasoning sauce. substitute Maggi sauce
- 2 tablespoons Thai oyster sauce
- 1 tablespoon Thai fish sauce
- 1/2 tablespoon Thai soy sauce (or any brand)
- 2 teaspoons dark/ black soy sauce
Herbs:
- 2 tablespoons garlic, minced
- 1/4 cup green onions, finely chopped
- 1/4 cup cilantro stems, finely chopped
- 1/4 cup shallots, finely chopped
Seasoning for Flour Coating (if deep frying):
- 1 cup rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 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.
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Marinate the Wings: *1/3 of the sauces will be used for marinating the wings, and the rest goes into the stuffing mixture. Divide the sauces into two portions: 1/3 for marinating and 2/3 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.
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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.
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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.
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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, 1/2 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