What can I serve with Thai Stuffed Chicken Wings?

Thai Stuffed Chicken Wings pair beautifully with many Thai side dishes. The most traditional pairing is jasmine rice or sticky rice, which balances the bold flavors of the wings with its gentle aroma. A light papaya salad, known as Som Tum, also makes an excellent side because its tangy and spicy dressing complements the rich wings perfectly.

Can Thai Stuffed Chicken Wings be baked instead of fried?

Yes, Thai Stuffed Chicken Wings can absolutely be baked if you prefer a lighter version. While frying gives the wings that unbeatable crispiness, baking still delivers a satisfying crunch with much less oil. To bake, preheat your oven to 400°F and place the steamed, stuffed wings on a parchment-lined baking sheet. Lightly brush or spray them with oil, then bake for about 20 to 25 minutes, turning once halfway through to ensure even browning.

How do you debone chicken wings for Thai Stuffed Chicken Wings?

Deboning the chicken wings might look complicated at first, but once you learn the technique, it becomes a smooth process. To prepare Thai Stuffed Chicken Wings, start by separating the drumette from the wingette. You’ll be working mostly with the wingette, which has two small bones inside. Using a sharp, small knife, carefully make an incision along the bone, then gently scrape the meat away from the bone without piercing the skin. Slowly loosen the meat until you can pull out the bones completely, leaving the skin and meat intact to form a pocket for the filling.

What are Thai Stuffed Chicken Wings made of?

Thai Stuffed Chicken Wings are a flavorful Thai dish made by deboning chicken wings and filling them with a savory mixture of ingredients like ground pork, glass noodles, mushrooms, garlic, and coriander roots. The wings are then steamed to cook the filling and deep-fried to achieve a crispy golden exterior. The result is a combination of textures that’s both crunchy on the outside and juicy inside.

Thai Stuffed Chicken Wings – Delicious Authentic Recipe You Must Try

Description

Authentic Thai Stuffed Chicken Wings filled with a savory mix of pork, glass noodles, and mushrooms, then steamed and deep-fried until crispy and golden. A flavorful Thai street food classic perfect for appetizers or main dishes.

Ingredients

Scale

3/4 cup (about 0.70 oz) dried glass noodles
1 tbsp dried shiitake mushrooms, diced
3 cloves garlic, peeled
2 coriander roots
1/2 tsp black peppercorns
3/4 cup ground pork
1 tbsp oyster sauce
1/2 tbsp fish sauce
1 lb chicken wings
1 cup tempura flour
1 cup ice-cold water
1 1/2 cup breadcrumbs
Oil, as needed for deep-frying

Instructions

Soak the glass noodles and dried shiitake mushrooms in water for about 15 minutes, or until softened. After soaking, cut the glass noodles into 1 cm pieces and finely dice the mushrooms.
Use a mortar and pestle or food processor to crush the garlic, coriander roots, and black peppercorns into a fine paste.
Combine the ground pork, glass noodles, diced mushrooms, and crushed spices in a large mixing bowl. Add oyster sauce and fish sauce, mixing everything well until thoroughly combined.
To debone the wings, start by removing the drumette bone entirely, keeping only the flat (wingette) with the tip attached. Carefully make a small incision along the bone and separate the meat without tearing the skin. Gently pull out the smaller bone, keeping the skin intact.
Stuff each deboned wing with the prepared filling, packing it tightly and evenly. Steam the stuffed wings for about 10 minutes until the filling is cooked through.
Prepare the batter by mixing tempura flour with ice-cold water in a small bowl. Keep breadcrumbs in another bowl. Dip each steamed stuffed wing into the batter, then coat it with breadcrumbs evenly.
Heat oil in a deep pan or wok to 350°F (175°C). Carefully lower the wings into the hot oil in small batches. Fry until golden brown and crispy on the outside, which should take a few minutes.
Remove the wings with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with sweet chili sauce, spicy vinegar dip, or rice.

Notes

Do not overstuff the wings to prevent tearing the skin.
Use ice-cold water in the batter for an extra crispy coating.
Steam the wings before frying to ensure the filling cooks through evenly.
For a lighter version, you can bake the wings at 400°F for 25 minutes instead of deep-frying.
Serve with jasmine rice or Thai sweet chili sauce for the best flavor.

Nutrition

Serving Size: 3 stuffed wings
Calories: 300
Sugar: 2g
Sodium: 580mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 20g
Cholesterol: 85mg

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