Nyob Zoo Foodies!
Stuffed chicken wings are finally here! A once a year labor of love for these deliciousness. Since a lot of you have been asking, I wanted to share with you all how I like to make stuffed chicken wings. Not the quickest or easiest recipe but the tastiest! That’s why it’s a labor of love for them. Deboning a chicken wing takes practice and patience. If you have the time and patience for these, by all means make them to your hearts desire. 🙂 Stuffed chicken wings is a very popular dish in the Hmong community. You’ll see them being sold at some Hmong food stalls since they are kind of like a specialty dish due to the labor of making them. So treasure it and enjoy every bite! Let me know what you like to put in your filling.
Until next year stuffed chicken wings, Happy Cooking!
Main ingredient
The chicken wing: I’m using the whole chicken wing with the tip, winglet, and drumette today so we have more room to stuff. Plus you’ll get a bigger stuffed chicken wing.
How to debone a chicken wing with a knife
-| A little more intimidating |-
Deboning a chicken wing with a kitchen scissor
Deboning a chicken wing with kitchen scissor is the safer route. I prefer this way so I don’t cut myself. It’s also a little bit fast for me since I can cut through the inside easier than using a knife. Just make sure you use a fairly sharp kitchen scissor that can cut through meat.
Marinating the boneless wings 
Making the filling
Bean Thread Noodles
White Fungus Packaging
After soaked
Fill & Bake
I personally like to bake my stuffed chicken wing. You can air fry, deep fry, bbq grill them. It’ll all work as long as the center is cooked. I like to cook it in the oven since they come out a little bit prettier 🙂
Don’t mind the dark spots! I like mine fairly crispy and on the darker side. Cook to your desire crispness 🙂 The dark soy sauce also helps with caramelizing the skin a bit too.
My house made sweet chili sauce
Great for egg rolls, salads, fried goodies, etc.
Can be stored in the fridge for up to 2 months
ENJOY!
Happy Cooking!
-CHawjCreations
Ingredients
- ---MARINADE---
- ---For 15-16 chicken wings ---
- ½ tsp black pepper (2g)
- ½ tsp white pepper (2g)
- 1 tsp garlic powder (4g)
- 2 tsp fish sauce (16g)
- 2 tsp dark soy sauce (14g)
- 1 tsp sugar (5g)
- ½ tsp salt (4g)
- ----FILLING----
- 1lb ground pork
- 1 (soaked/rinsed) white fungus mushroom (32g dried weight)
- ⅓ cup chopped wood ear mushroom (30g)
- 2 individual small bundle of bean thread noodles soaked and chopped (77g dried weight)
- 6 green onions chopped (1 cup or 92g)
- 1/3 cup shallot chopped (50g)
- 1 carrot shredded (⅔ cup) (70g)
- 4 garlic cloves minced (2tbsp or 18g)
- ½ tsp salt (5g)
- 2 tbsp oyster sauce (45g)
- 2 tsp black pepper (8g)
- ----SWEET CHILI SAUCE----
- 2 red Fresno chili, deseeded & rough chopped (50g)
- 1 red Thai chili, or more to your desire spice level taste
- 6 cloves garlic
- 1 cup sugar (205g)
- ⅓ cup water (78g or 75ml)
- 3/4 cup white vinegar (171g or 170ml)
- 1 tsp salt (10g)
- 1 Tbsp potato starch (12g) dissolved in 2 Tbsp water (33g) (you can use tapioca or cornstarch too)
- 1 tsp fish sauce (8g)
- Cilantro /green onions to garnish if desire
Instructions
SWEET CHILI SAUCE
- In a food processor, add in the rough chopped Fresno chili peppers and Thai chili pepper. You can leave the seeds on for more of a kick or deseed for less kick. Add in the garlic as well. Pulse until they are finely chopped. Then transfer to a cooking pot
- Add in the sugar, vinegar, water, and salt. Cook until it comes to a simmer. Let it simmer for 2 minutes and then add in the potato starch slurry (potato starch mixed in with the water). Let it come to a boil until thick (1 minute or so).
- Turn off the heat and then add in the fish sauce. Stir and then store in a glass jar and cool. Keep in the fridge until ready to use. It can be kept in the fridge for up to 2 months.
CHICKEN WING
- Debone the chicken wings. Watch the video to see how it's done. Either use a knife or kitchen scissor to debone.
- Marinade the boneless chicken wings. While it's marinading do the filling
- Make sure to soak any dried items you're using (white fungus and bean thread noodles). Rinse them well and chop them for easier mixing and filling. Then add everything for the filling in a bowl and mix well.
- Stuff the chicken wings until it is slightly pack. Don't fill it too much or else they will burst while cooking since they do expand when they cook.
- Place on a baking sheet lined with foil and a cooking rack.
- Cook in preheated 400' F oven for 30 minutes. Rotate to the other side, and cook for another 20 minutes or so or until it reaches your desire crispness. For a darker/crisper skin, you can set your oven to broil @450'F for 3-4 minutes or just until it reaches your desire crispness/color.
- Once cooked, let it cool for 5 minutes before consuming
- Eat with rice or by itself with the sweet chili dipping sauce or Hmong pepper dip 🙂
Notes
You can add peanuts/cilantro into the sweet chili sauce it you desire. It takes practice to debone a chicken wing so keep on practicing 🙂 If you don't want to make the sweet chili sauce.... Feel free to buy pre-made ones 🙂
7 comments
Five stars! This is my favorite treat at the Hmong Marketplace and Hmong Village in St. Paul and I’m thrilled to find the authentic recipe here. I’ve stuffed chicken wings a couple of times before with different recipes, so I knew what kind of time commitment I was in for. Now that I’ve found this recipe, I’ll make them much more often and hopefully I’ll become more skillful (and quicker) deboning the chicken wings. I even bought a new $5 pair of small kitchen scissors for the detail work of deboning. I found that when the scissors are closed, the non-sharp edge of the blade can help with scraping down the bone.
I love these served with classic Hmong pepper dip. Thanks again!
how long do you marinade the wings fo
You can marinade it for an hr or two. Overnight is fine too. But if you don’t have the time, just 30 minutes will be okay too.
Can these be stuffed and frozen and cooked later?
I think so! I haven’t tried it personally but I think they can.
Could I cook these over a BBQ grill?
Yes but they will stick to the grill.