Thai Stuff Chicken Wings

in Foodies Bee Hive9 months ago (edited)

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Sa Wad Dee Ka 🙏 Hive Community ^^

 

This week's topic on Hive Top Chef is "Chicken Wings". I'm so excited because chicken wings are my favorite part of the chicken. I think everybody loves chicken wings. They’re juicy and moist inside and I would like to show an alternative way to cook them by deboning them first and enjoy chicken wings without the bone and delicious stuffing. So today my menu is Thai Stuff Chicken Wings. My recipe's chicken wings take a bit of time and tiny effort, but the outcome is stunning and amazingly delicious.
 

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These wings are deboned and seasoning with dark soy sauce, soy sauce, and ground pepper first. Then stuffed with a mixture of ground pork, glass noodles, ear wood mushrooms, onions, spring onions, peppercorns, garlic and cilantro roots, and carrots. Next finish the flavor with oyster sauce, soy sauce, and a pinch of sugar. And baked them in the oven, then served them with a sweet chili sauce.
 

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These Thai Stuffed Chicken Wings are baked until crispy then finished in aromatic Thai-style flavors! Crispy and full of salty and slightly sweet. These are special enough to be the main course on their own or a phenomenal appetizer.

I make this recipe often and I twisted the instructions by cooking wings in the oven instead of frying them. It's much easier and healthier than deep-fried. And they turn out wonderfully crispy.

I always prepare and stuff them the day before, then just bring them out and bake them on dinner night. Sometimes I debone and season the wings first and stuff them the next day, and bake them later on dinner night. My family enjoys them so much. So it's a perfect time to serve them for the mid-week dinner, isn't it?
 

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Thai Stuff Chicken Wings Recipe

 

  • 5 Chicken Wings
  • 50 Gram Ground Pork
  • 100 Gram Glass Noodles
  • 1/2 Teaspoon Dark Soy Sauce
  • 1 Teaspoon Soy Sauce
  • 1/2 Teaspoon Ground Black Pepper
  • 3 Cloves Garlic
  • 10 Black Peppercorns
  • 1 Coriander Roots
  • 4 Ear Wood Mushroom
  • 1/4 Part Carrots
  • 1/4 Onion
  • 1 Spring Onion
  • 2 Teaspoon Soy Sauce
  • 1 Tablespoon Oyster Sauce
  • 1/2 Ground White Pepper
     

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STEP 1

 

How to debone a chicken wing with a knife

 

I always deboned chicken wings with a carving knife, which is the safer route. I prefer this way so I can control the carving knife better because it's tiny and fits well with my hands. It’s also a little bit fast for me too since I can cut through the inside easier than using a normal knife.
 

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Run a sharp carving along with the tender meat under the cut joint to separate it from the bone. This will make it easier to remove the flesh.
The next step is to remove the bone from the flesh portion of the wing. I try to scrape the tendons and the joint by using the carving knife to scrape around the bone.
 

 

Then push the meat down until I can grab onto the end of the bones and also insert the knife into the meat between the bone then cut the flesh around the bone.
 

 

 

When I finished removing all the flesh from the bone, then I break it away from the bones with my hands. Just like that!! The first wing is done!!
 


 

It's not hard as I said before, right? And the most important thing that should be remembered is not to try to cut the skin or break it. Otherwise, the stuffed chicken will explode when baked in the oven. The first one is always difficult for me but the second and the third will get easier after get used to deboning it
 


 



 

STEP 2

 

Marinating the boneless wings

 

Once I have deboned all of the wings, then seasoning the wings with soy sauce, dark soy sauce, and ground pepper. The dark soy sauce will give a wonderful color and slightly sweet taste to the wings.
 

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Marinate the chicken wings for at least 1 hour or the wings can sit in the fridge overnight.
 

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STEP 3

 

Prepare the Filling.

 

While the wings are marinating, it is time to prepare the filling. Soak the ear wood mushroom in a bowl of water for 30 minutes, which ear wood mushrooms have a jellyfish texture when cooked, and cut dice the ear wood. carrots and onions into a small cube.
 

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Soak the glass noodles in warm water for about 2 minutes until softened. Then strain them and cut soaked noodles with a sharp knife into 2-inch pieces.
 

 

STEP 4

 

Pound the Ground Pork

 

Add the peppercorns, garlic, and coriander root in a stone mortar and pestle until fine and grind them into a paste and release the fragrance aroma and wetter.
 


 

Once the garlic paste is done. In the same mortar, then adds half of the ground into the stone mortar and pound the ground for about 2-3 minutes and add the other half of the ground pork and pound them together.
 

 

 

The pounding goes on until everything in the mortar is mashed into paste and smooth. Then move the mixture of grind pork paste into the mixing bowl.
 


 

All the Component is Ready for Stuffing!

 

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STEP 5

 

In a mixing bowl, combine the mixture of garlic pork paste, glass noodles, carrot, spring onions, onions, ear wood mushrooms, oyster sauce, soy sauce, and sugar. Mix and knead together with your hands until well mixed.
 

 

STEP 6

 

I stuff each chicken wing using my fingers. First, open the wings pocket and scoop an amount of the filling with a coffee spoon.
 

 

Gently press down into the empty wings casing of each wing until filled to the top, and make sure to push the filling in tightly so there are no air pockets.
 

 

While stuffing the wings, heat the oven to 400°F to cook the chicken.
 

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STEP 7

 

Time to Bake

 

Lay the wings onto the baking tray and bake for 20 minutes.
 

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I prefer to bake my stuffed chicken wing instead of deep-fried or air-fryer.
The reason why I like to bake my wings in the oven is that the wings will look really pretty.
 

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STEP 8

 

Platter the Dish

 

Once cooked, remove it from the oven and let it cool for 5 minutes before cutting. Cut the stuffed wing to about 1/2 inches wide.
 

 

 

Such a cute sliced and so easily can see the filling or probably more fun to just grab and eat like traditional wings. But I decided to plate them in this way by cutting them into equal slices.

 

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I always eat these stuffed wings with rice and dip with the sweet chili dipping sauce.
 

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Probably the deboning of the chicken will be the most difficult part but trust me, it's not hard as it is though, and worth doing it.
 

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It came out so good, crispy, juicy, and absolutely delicious. Hope you enjoy my recipe and cook these Thai Stuff Chicken Wings in your kitchen and enjoy them with family or friends.
 

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Hope you guys have a happy day! 🌷❤️😄

 

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You're welcome @shinecrystalline, you deserve it well! Thanks for your constant implication here 😊🌹

This one looks irresistible, I think I can chow down five pieces of these.

Hey @afterglow – this is so amazing to hear. So glad you enjoyed it!!! 😀

Your recipe looks very delicious, I definitely have to prepare.
I also love the chicken wings.
Greetings.🤗🌼

It’s definitely worth giving it a try! I think that’s what we love most about cooking – trying new ingredient and flavor combinations and seeing what works. 😀❤️

Wow! They look super delicious!

Different but absolutely delicious, isn't? So glad that you like them!❤️

your stuffed chicken wings so good and yummy, i have never tried this because i don't know how to remove bone in chicken wings, your dish makes me crave and i have more ideas for my dishes.😀

Just stopped on your page to notice these amazing recipes! I think I have to try these stuffed wings out. I nearly salivated on my keyboard when I saw them!