Stuffed Chicken Wings
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!
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2.5 lb chicken wings: use whole wings (the wingettes)
- 1/2 lb ground pork
- 3 oz dried glass noodles
- 2.3 oz dried shiitake mushrooms (or 1.5 cups fresh mushrooms)
- 2 tbsp Golden Mountain seasoning sauce. substitute Maggi sauce
- 2 tbsp Thai oyster sauce
- 1 tbsp Thai fish sauce
- 1/2 tbsp Thai soy sauce (or any brand)
- 2 tsp dark/ black soy sauce
- 2 tbsp garlic, minced
- 1/4 cup green onions, finely chopped
- 1/4 cup cilantro stems, finely chopped
- 1/4 cup shallots, finely chopped
- 1 cup rice flour
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1/2 tsp sugar
- Oil (enough for deep frying)
Instructions
- 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
*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.
- 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: