Hmong-Style Stuffed Chicken Wings
Hmong-Style Stuffed Chicken Wings
Ingredients
For the Stuffed Chicken Wings
- 12 chicken wings, whole
- 1 pound minced pork
- 2 ounces vermicelli noodles, rehydrated and chopped
- 1/4 cup wood ear mushrooms, dried, rehydrated and chopped
- 1/2 cup carrots, shredded
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 egg, large
- 2 tablespoons vegetable oil, for lathering wings
For the Glaze
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar, packed
For Serving
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
Debone the chicken wings: Crack the bones of each chicken wing to loosen them. Using kitchen shears and a paring knife, carefully cut off the meat as close to the bone as possible, pushing the meat towards the wider end of the wing to create a pocket. This process can be time-consuming and requires practice. Aim to remove both bones from each wingette and drumette section, leaving the skin and meat intact to form a pouch.
⏱️ 60 min
- 2
Prepare the filling: Rehydrate the vermicelli noodles in hot water according to package directions, then drain thoroughly and chop into smaller pieces. Rehydrate the dried wood ear mushrooms in hot water until soft, then drain, squeeze out excess moisture, and chop finely. In a large mixing bowl, combine the minced pork, chopped vermicelli noodles, chopped wood ear mushrooms, shredded carrots, 1 teaspoon salt, black pepper, 2 tablespoons soy sauce, dark soy sauce, oyster sauce, 1 tablespoon fish sauce, and the egg. Mix all ingredients thoroughly until well combined.
⏱️ 15 min
- 3
Stuff the chicken wings: Carefully stuff each deboned chicken wing with the prepared filling. Do not overstuff, as the filling will expand slightly during cooking. It is common for small holes to form in the skin during stuffing; this is acceptable. Use toothpicks to close any larger holes in the chicken skin and to secure the filling, especially at the opening of the wing.
⏱️ 15 min
- 4
Prepare for baking: Preheat your oven to 400°F. Place the stuffed chicken wings on a baking rack set over a baking sheet. Lather the surface of each stuffed wing with vegetable oil and season lightly with additional salt.
⏱️ 5 min•🌡️ 400
- 5
Bake the wings: Bake the stuffed chicken wings for 40 minutes. After 20 minutes (halfway through the baking time), carefully turn the wings over. In a small bowl, prepare the glaze by mixing 2 tablespoons soy sauce, 1 tablespoon fish sauce, and brown sugar until the sugar is dissolved. Baste the wings generously with this glaze when turning them, and continue baking until crispy and golden brown.
⏱️ 40 min•🌡️ 400
- 6
Serve: Carefully remove the toothpicks from the wings before serving. Serve the crispy stuffed chicken wings immediately with sweet chili sauce for dipping. (Alternatively, the stuffed chicken wings can also be grilled for an alternative cooking method.)
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hmong-Style Stuffed Chicken Wings
For the Stuffed Chicken Wings
- 12 chicken wings, whole
- 1 pound minced pork
- 2 ounces vermicelli noodles, rehydrated and chopped
- 1/4 cup wood ear mushrooms, dried, rehydrated and chopped
- 1/2 cup carrots, shredded
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 egg, large
- 2 tablespoons vegetable oil, for lathering wings
For the Glaze
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar, packed
For Serving
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
Debone the chicken wings: Crack the bones of each chicken wing to loosen them. Using kitchen shears and a paring knife, carefully cut off the meat as close to the bone as possible, pushing the meat towards the wider end of the wing to create a pocket. This process can be time-consuming and requires practice. Aim to remove both bones from each wingette and drumette section, leaving the skin and meat intact to form a pouch.
⏱️ 60 min - 2
Prepare the filling: Rehydrate the vermicelli noodles in hot water according to package directions, then drain thoroughly and chop into smaller pieces. Rehydrate the dried wood ear mushrooms in hot water until soft, then drain, squeeze out excess moisture, and chop finely. In a large mixing bowl, combine the minced pork, chopped vermicelli noodles, chopped wood ear mushrooms, shredded carrots, 1 teaspoon salt, black pepper, 2 tablespoons soy sauce, dark soy sauce, oyster sauce, 1 tablespoon fish sauce, and the egg. Mix all ingredients thoroughly until well combined.
⏱️ 15 min - 3
Stuff the chicken wings: Carefully stuff each deboned chicken wing with the prepared filling. Do not overstuff, as the filling will expand slightly during cooking. It is common for small holes to form in the skin during stuffing; this is acceptable. Use toothpicks to close any larger holes in the chicken skin and to secure the filling, especially at the opening of the wing.
⏱️ 15 min - 4
Prepare for baking: Preheat your oven to 400°F. Place the stuffed chicken wings on a baking rack set over a baking sheet. Lather the surface of each stuffed wing with vegetable oil and season lightly with additional salt.
⏱️ 5 min•🌡️ 400 - 5
Bake the wings: Bake the stuffed chicken wings for 40 minutes. After 20 minutes (halfway through the baking time), carefully turn the wings over. In a small bowl, prepare the glaze by mixing 2 tablespoons soy sauce, 1 tablespoon fish sauce, and brown sugar until the sugar is dissolved. Baste the wings generously with this glaze when turning them, and continue baking until crispy and golden brown.
⏱️ 40 min•🌡️ 400 - 6
Serve: Carefully remove the toothpicks from the wings before serving. Serve the crispy stuffed chicken wings immediately with sweet chili sauce for dipping. (Alternatively, the stuffed chicken wings can also be grilled for an alternative cooking method.)
⏱️ 5 min