Thai Stuffed Chicken Wings

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Thai stuffed chicken wings (kai sawt sai tawt) are deep-fried boneless chicken wing mid-joints filled with minced prawns. You love chicken wings but hate bones? Stuffed chicken wings would be your kinda thing.

No bones! Just meat and more meat wrapped in crispy chicken skin.

See how plump my chicken wings are? Mine still have wing tips, which I love. You can chop them off before frying if you hate bones.

Sweet chilli sauce, and a beer or two, would be perfect complements for these meaty wings.

Thai Stuffed Chicken Wings

Five easy steps: debone, marinate, fill, dredge, deep-fry. One big reward: crisp, meaty chicken wings filled with prawns.
5 from 2 votes
Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Main Course, Side Dish, Snack
Cuisine Asia, Thai
Servings 8 wings
Calories 192 kcal

Ingredients
  

  • 8 big chicken wings (only middle part and tip)

Marinade

  • 5 pieces coriander root pounded
  • 1 large shallot pounded
  • 2 tsp fish sauce
  • 2 tsp light soya sauce
  • 1 tbsp oyster sauce
  • ½ tsp salt
  • 2 tsp brandy
  • 2 tsp ginger juice
  • ½ tsp sugar
  • ¼ tsp ground white pepper

Filling

  • 3 water chestnuts peeled and washed
  • 4 bird's eye chillies washed and trimmed adjust to taste
  • 1 tbsp coriander roughly chopped
  • 300 g prawns
  • ½ tsp salt
  • 1 dash ground white pepper

Deep-fry

  • ¼ cup sweet potato flour
  • corn oil for deep-frying

Instructions
 

Prep chicken

  • Wash chicken wings and drain. Dry with paper towels.
    8 big chicken wings (only middle part and tip)
  • Cut tendons around exposed tip of bones. Scrape/cut meat from each bone with a knife without damaging chicken skin. When bones are almost fully exposed, twist and remove smaller bone. Cut and remove bigger bone from joint.
  • Thoroughly mix chicken wings with coriander roots, shallot, fish sauce, light soya sauce, oyster sauce, salt, brandy, ginger juice, sugar and ground white pepper. Marinate for 6-8 hours, refrigerated.
    5 pieces coriander root pounded, 1 large shallot pounded, 2 tsp fish sauce, 2 tsp light soya sauce, 1 tbsp oyster sauce, ½ tsp salt, 2 tsp brandy, 2 tsp ginger juice, ½ tsp sugar, ¼ tsp ground white pepper

Make filling

  • Roughly chop water chestnuts, chillies and coriander.
  • Shell, devein and wash prawns. (Prawn shells may be discarded or used to make stock.) Dry thoroughly with paper towels. On a dry chopping board, with the side of a dry cleaver, flatten each prawn with a hard whack (or two). Place prawns in a bowl. Stir vigorously with a pair of chopsticks in one direction, for a few minutes, till sticky.
    300 g prawns
  • When prawn paste is sticky, add water chestnuts, chillies, salt, coriander, ground white pepper. Mix thoroughly. Refrigerate till ready to deep-fry, covered.
    3 water chestnuts peeled and washed, 4 bird's eye chillies washed and trimmed, ½ tsp salt, 1 tbsp coriander roughly chopped, 1 dash ground white pepper

Deep-fry chicken

  • Check filling's consistency. If not sticky, stir vigorously in 1 direction till sticky again.
  • Fill chicken wings 80% full. Dredge with sweet potato flour. Set aside for 5 minutes to let flour adhere well. Tap gently to remove excess.
    ¼ cup sweet potato flour
  • Deep-fry wings in moderately hot oil over medium-low heat till just cooked and lightly brown, 4-5 minutes depending on size. Remove wings from oil.
    corn oil for deep-frying
  • Reheat oil till just smoking. Refry wings till golden brown. Serve immediately with sweet chilli sauce on the side.