Thai Stuffed Chicken Wings Recipe (Peek Gai Yad Sai Tod)

Prepare the filling

1. Place the glass noodles and dried shiitake mushrooms in water for about 15 minutes, or until softened. After soaking, cut the glass noodles into 1 cm (½ inch) pieces and finely dice the mushrooms.
2. Use a mortar and pestle (or a food processor) to crush the garlic, coriander root, and black peppercorns into a fine mixture.
3. Combine the ground pork, glass noodles, diced mushrooms, and crushed spices in a large mixing bowl. Add oyster sauce and fish sauce, mixing everything well until thoroughly combined.

Debone chicken wings

1. Start by removing the drumette bone entirely, as we only need the flat (wingette) with the tip attached. With a sharp knife, carefully make a small incision along the bone of the wingette. Use the tip of the knife to gently separate the meat from the bone, working your way around without cutting through the skin. Once the meat is fully loosened, carefully pull out the smaller bone while keeping the wingette and tip intact.

Fill and steam

1. Stuff each deboned wing with the prepared filling, making sure the filling is evenly distributed and packed tightly inside.
2. Steam the filled wings for about 10 minutes until the filling is cooked through.

Deep-fry

1. In a small bowl, mix the tempura flour with ice-cold water to make a batter. Keep the breadcrumbs in a separate bowl. Dip each stuffed wing into the batter, then roll it in the breadcrumbs to coat it evenly.
2. Heat enough oil in a deep pan or wok to fully submerge the wings. Once the oil reaches 350°F (175°C), lower the stuffed wings into the hot oil, making sure not to overcrowd the pan. Fry the wings until they’re golden brown and crispy on the outside, which should take just a few minutes since the filling is already steamed and cooked.
3. When done, use a slotted spoon to remove the wings and let any excess oil drain by placing them on paper towels or in a colander. Serve immediately with your favorite dipping sauce.