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” :).
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.
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.
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 tsp 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.