This recipe is sponsored by Pine Brand glass noodles.
A Unique Appetizer for the Holiday Season
If you're looking for a unique appetizer that will impress your guests, or a dish that can be a conversation starter, look no further! These stuffed chicken wings are SO delicious, can be prepped well in advance, and will likely be something new for your party guests!
Stuffing chicken wings is a technique that I've only seen done in Asia (do let me know if you've seen it elsewhere!). In Thailand it is done, but it's not the most common of dishes because it does require some skill and time to debone the wings, which I will give you complete guidance for. The result is totally worth the effort, especially for a special occasion that calls for special food!
Deboning the Wings
For this recipe I'm starting with the whole wing because I want the wing tips, but I'm removing the drumettes and using just the flat + tip. Some people debone the whole wing, which you can totally do, but if you've never deboned wings before I'd stick to doing just the half because it's much simpler. Also, this makes the wings servable as is, no need to slice, with the wing tip serving conveniently as the stick for people to grab. If you do the whole wing, you'll need to slice them up first otherwise it's too large of a portion for an appetizer. Stuffed whole wings also look kinda funny, so definitely prettier to slice them!
And because you'll likely need to see the deboning technique more than once, I've made a separate video of me deboning the wings for 9 minutes so you can keep watching without having to rewind the main video. You can also leave it to play while you're doing yours so it's like we're doing it "together" :).
Want to save this recipe?
We can email this post to you, so you can come back to it later!
What are Glass Noodles Exactly?
Glass noodles are widely available, but few people actually know what they're made from! They are made from mung bean starch which has a special property where they turn clear when cooked. This is why some brands will label them "bean vermicelli". Good quality glass noodles are made from 100% mung bean starch, and Pine Brand is one them. Some less expensive brands (not that glass noodles are expensive to begin with) have other starches such as pea or potato starches mixed in. Why is this important? 100% mung bean starch makes the noodles more resistant to overcooking and I think they have a better texture as well.
Advance Prep Tips
The great thing about this recipe is you can split up the work in a number of ways. The day before serving you can debone and marinate the wings, and/or make the filling, then the day of you can stuff and bake. Or you can stuff them the day before and just take them out and bake on party day. If you want to spread the work even more, you can also make the filling 2 days in advance, debone and stuff the next day, and bake on party day. As always, if you're prepping raw meats more than just one day in advance, make sure your meats are fresh and kept cold as much as possible.
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Stuffed Chicken Wings Recipe ปีกไก่ยัดไส้
Ingredients
Wings
- 12 pc whole chicken wings with wing tips attached (see note)
- 2 tsp soy sauce
- 1-2 teaspoon black/dark soy sauce
- ½ tsp sugar
Filling
- 2 medium sized dried shiitake mushrooms (10g), soaked in hot water until soft
- 20 g glass noodles (half a small Pine Brand package)
- 3 cloves garlic
- 6 cilantro stems, chopped
- ¼ tsp black peppercorns
- ½ tsp white peppercorns
- 150g ground pork, not lean
- ⅓ cup grated carrot
- 1 green onion, chopped
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1 ½ tsp fish sauce
- 1 ½ tsp sugar
- Sweet chili dipping sauce, store bought or use this easy homemade recipe
Note: I'm starting with whole wings because I want the wing tips, but I will not be using the drumettes. Save the drumettes for another recipe such as this turmeric chicken soup or chicken potato soup.
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Instructions
- Before you start make sure you soak the mushrooms first cuz that can take quite a while (30 mins - 2 hrs) especially if they are thick.
- If baking right away preheat the oven to 450°F (220 °C).
- Soak glass noodles in room temp water for 10 minutes. Drain, keeping the noodles in straight rows as much as possible (this will make cutting them easy).
- While noodles are soaking, prep the chicken by first removing the drumettes, and then deboning the flats, keeping the tips attached. See the video for technique.
- Marinate the deboned wings in soy sauce, 1 teaspoon black/dark soy sauce and sugar. If the colour doesn't look dark enough you can add a bit more of the black/dark soy sauce. Let it sit while you make the filling. You can also do this part 1 day in advance.
To make the filling:
- Cut soaked noodles with scissors into ¾-inch pieces.
- Remove mushrooms from soaking water (you can save the water for cooking if you want), squeeze out excess water, remove stems, and finely dice.
- Grind peppercorns in a mortar and pestle until fine, add garlic and cilantro stems and pound into a paste.
- In a mixing bowl combine the garlic paste, ground pork, glass noodles, grated carrot, green onions, shiitake mushrooms, oyster sauce, fish sauce, soy sauce and sugar. Knead together with your hands until well mixed.
- Line a baking sheet with parchment paper or oiled aluminum foil.
- Stuff the wings, make sure to push the filling in tightly so there are no air pockets. Keep the filling flush with the edge of the wings, and no more, because the wings will shrink when cooked.
- Place wings on the baking sheet and bake bake for 20-25 mins or until nicely browned.
- You can slice them or leave them whole for serving. Serve with sweet chili dipping sauce.
Madeleine says
Will try to make these today. All my ingredients are fresh. Can we freeze these as i want to make a big quantity? I was thinking of cooking them half the time you recommend let them completly cool them and freeze them. When needed i would cook in the oven frozen about 20 minutes as regular frozen chicken.
Pailin Chongchitnant says
If you're going to freeze them you should fully cook them before freezing. COoking them half way through does not save you any time in the reheating process, it will only take longer because now you need to take it from frozen to fully cooked, as opposed to taking it from frozen to hot-enough-to-eat.
lou says
Never stuff anything and let it sit overnight unless you really like getting your friends sick.
John Towle says
In your Dec 2019 video you had mentioned that you did not think there was anyone in N.A. that made Stuffed Chicken Wings. In Appleton WI there is a restaurant, http://maisdeli.com, that has been making these for at least 12 yrs.
I enjoyed your video. Tried the recipe and I have a lot to learn. Thanks for sharing.
Liew says
Made this last month for a family dinner. Managed to cut myself defining the chicken but the taste was fantastic. Did it over 2 days- day 1 prepping the chicken wings and marinating it and day 2 - doing the filling in the morning. In the afternoon stuffed the wings and baked. Not too tiring.
Family loved it and I’m making it again today for tomorrow’s Lunar New Year eve’s dinner. Thank you for the recipe.
Liew says
Deboning- auto correct is a bane!!
Adam from HTK says
Lol - it is 🙂
Melanie says
This recipe looks delicious! 😋 How can I feel try without having the stuffing coming out?
Melanie says
How can I fry the wings without the filling falling out?
Adam from HTK says
Hi Melanie and Adam here 🙂 Sorry for the delay. I'm guessing you are either overstuffing them, or the oven isn't hot enough so the stuffing at the opening isn't hardening fast enough? Impossible to say otherwise as we can see exactly what you're doing - but if you follow the recipe (above) exactly it SHOULD work (as you can see in the video). Cheers and good luck!
Suryo Thai says
Or you may steam the wings instead of baking. Make sure you secure the wings with aluminum foil before steaming.
Kevin says
Love this recipe! How long would you cook it for and at what temperature if you were to fry them in oil?
Pailin Chongchitnant says
I'd dredge them in flour, fry at 350F, not sure about timing but prob somewhere around 5 mins.
Jonathon says
I heard some people even steam the stuffed wings first then deep fry to make skin nice and crispy.
👍
Debbie says
The first wing I stuffed didn't look so great, but after that, I got the hang of it.I made this for a friend's pot luck dinner party. It was a great conversation starter. "You made WHAT?" The idea of deboning a wing & stuffing it engaged everyone's curiosity. Most importantly though, it's a tasty finger food.