How to Make Thai Stuffed Chicken Wings Asian Cooking Recipe Cuisine

Thailand Stuffed Chicken Wings

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 3-4 Servings:

12 large chicken wings

3/4 oz dried rice vermicelli

1 tbsp grated palm sugar or brown sugar

2 tbsp fish sauce

6.5 oz ground pork

2 spring onions, chopped

3 cloves garlic, chopped

1 small fresh red chili, chopped

3 tbsp chopped fresh coriander leaves

peanut oil, for deep frying

rice flour, seasoned with salt and pepper

Directions:

Using a small sharp knife, with each chicken wing, start at the fatter end of the wing and scrape down to the bone, pushing the flesh and skin as you go until reach the connecting joint. Twist and pull the exposed bone from its socket and discard. Take care not to pierce the skin.

Soak the vermicelli in a bowl of boiling water for 6-7 minutes. Drain well. Cut into 3/4-inch pieces with a pair of scissors. Set aside,. Put the sugar and fish sauce in a small bowl until the sugar has dissolved.

Combine the pork, spring onion, garlic, chili and the fish mixture in a food processor until well mixed. Transfer to a bowl then stir in coriander and noodles.

Divide pork mixture into 12 balls. Stuff each bone-out section of the wing with the mixture and firmly secure opening with a toothpick.

Put the chicken wings in a bamboo or metal steamer over a wok of simmering water - ensure the base of the steamer doesn't touch the water. Cover with a lid and steam for 8 minutes. 


Fill a dry, clean wok one-third full of oil and heat to 400F. Coat the wing in the seasoned flour. Deep fry in small batches for 3 minutes each batch or until the wings are golden brown. Drain and remove toothpicks when cool. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to avarecipes@gmail.com 

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