Have you ever tried stuffed chicken wings before? If not, boy, you are missing out. I loveeee stuffed chicken wings. However, they can be quite pricey. It would usually set you back about $4-$8 (depending on where) per pair if you were to order it in a Thai restaurant. I found a recipe for it online, made some changes to it and tried to make some for dinner a while back. Guess what? It turned out great! Yes, the deboning of the chicken wings do take some effort and time, but apart from that, it's really a pretty simple recipe. Here's how you make it.
The first thing we need to make is the stuffing. Start off by adding one large egg yolk to about half a lb of minced pork.
Then, season it with some fish sauce and black pepper. Make sure that you mix everything together well.
Next, add in some carrots that has been chopped up into tiny pieces. Then, add in some shitake mushrooms (about 2-3 pieces) that has been presoaked and chopped.
After the carrots and mushrooms, add in some shrimp that has been chopped into small pieces. Remember to chop everything into very tiny pieces. If not, they would not be able to fit into the wings. This step is entirely optional. I decided to add in the shrimp cos it adds to the flavor and texture of the stuffing. You do not need to add any if you do not like shrimps.
Now, add in a small bunch of mung bean thread noodles (glass noodles aka tang hoon) that has been presoaked in water until soft. Cut the noodles into short strands with a pair of scissors before adding it into the stuffing mix.
Mix everything together and cover with plastic wrap. Set it aside in the refrigerator and you can now start to prep the chicken wings.
Deboning the chicken wings can be a little bit tricky and time consuming. Of course it gets easier once you get the hang of it. Start by cleaning and washing the chicken wings. For this recipe, you only need the mid section and wing tip, so you would need to separate the drumette from the wings. Using a very sharp knife, separate the wing from the drumette by cutting at the joint. You can save the drumettes for another recipe.
Now the tricky part. Using a sharp pairing knife, cut the top part of the wing, while trying to detach any meat or tendon from the bone. Then slip in the knife and try to remove as much meat from the bone as possible. Once you have done that, carefully twist the two tiny bones around and it should pop out from the wings without any problems. It might seem a little tricky at first but it's actually relatively simple once you get the hang of it.
Once you have deboned all of the wings, it's time to stuff them. Using a small teaspoon, stuff the stuffing into the hollowed cavity of the wing. Remember not to over stuff. If you do so, the stuffing will explode out from the wings during steaming.
Arrange the wings in your steamer and steam until it is fully cooked. Once it is cooked, allow it to cool down fully.
Once the wings are fully covered in egg, coat it iwith panko breadcrumbs. Make sure that it's evenly and fully coated. Now the wings are ready to be deep fried.
Once you take them out of the oil, place them on some paper towels and allow them to rest for a bit. Isn't it look yummy? You can serve the wings with some sweet Thai chili sauce. This recipe might look a tad bit more difficult compared to the usual recipes that I blog about but trust me, it's well worth it. The wings were super duper yummy!! Try it!