Thai Stuffed Chicken Wings
Five easy steps: debone, marinate, fill, dredge, deep-fry. One big reward: crisp, meaty chicken wings filled with prawns.
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.