Stuffed Thai Chicken Wings:

Recipe by Dropbear
READY IN: 1hr 20mins
YIELD: 8 wings




  • 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.