Stuffed Thai Chicken Wings Recipes

STUFFED CHICKEN WINGS RECIPE ปีกไก่ยัดไส้

Steps:

• 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.

THAI CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
• In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

STUFFED THAI CHICKEN WINGS:

Steps:

• Preheat the oven to 200c.
• De-bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.
• Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.
• Soak the wood ear fungus in boiling water for 10 minutes then squeeze dry and chop into thin slices.
• Mix all other stuffing ingredients together. The mixture should be firm.
• Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
• Steam the stuffed wings for 10-15 minutes.
• After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
• Serve on a bed of lettuce as a starter,with this dipping sauce:.
• Dipping Sausce Mix 3 tbsp thai sweet chilli sauce with grated garlic,grated ginger,lime zest and juice,brown sugar and a dash of fish sauce.

STUFFED CHICKEN WINGS (PEEK KAI YOD SAI)

Steps:

• For deboning chicken wings---------------------.
• Debone the chicken wings by bending backwards the joint between the drumstick and wing to loosen the tendons, then cut a ring around the top part of the drumstick and using a sharp knife, slowly scrape down against the bone to loosen the meat from the drumstick.
• Always pushing back the skin as you scrape.
• Now proceed to do that for the wing by first cutting off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.
• Then carefully cut off the two bones of the wing and discard them.
• Be careful not to pierce the chicken skin.
• Repeat this for all the wings.
• Now the chicken wings are ready for stuffing.
• For stuffing---------------.
• Pound the garlic, salt, fish sauce, peppercorns, coriander root and prawn powder together to form a paste.
• Mix the paste into the minced pork.
• Blend the mixture in a blender for a few seconds to obtain a finer paste.
• (optional) Stuffed the chicken wings with the mixture until they are firm.
• For cooking--------------------.
• Heat oil in a wok for deep-frying.
• Coat each chicken wing with rice flour, then dip into beaten egg and then fry for 5 mins or until the chicken wing turns golden brown.
• Once ready, remove and drain well using kitchen paper.