Discover Thai stuffed chicken wings, a recipe inspired by royal cuisine. With just a few ingredients, this exquisite dish seduces with its simplicity and authentic flavour. Perfect for preparing in advance, it can be eaten fried or baked for a lighter touch.
Serves two to three as a starter.
Stuffing:
1 garlic clove
1 coriander root
1 teaspoon white peppercorns
250 g minced chicken or pork
15 g coriander, chopped
10 g spring onion, chopped
Seasoning:
1½ tablespoons oyster sauce
1½ tablespoons light soy sauce
1 teaspoon sugar
3 chicken wings, boneless (see tutorial on next page)
Vegetable oil, for frying
Pound the garlic, coriander root and peppercorns to a smooth paste. Add chicken and seasoning. Pound until smooth. Add the herbs (coriander and spring onion) and mix without pounding. Divide into three equal portions.
Stuff the chicken wings and steam for ten minutes. Dry the skin of the chicken wings with kitchen paper. Then fry at 180°C for about two minutes or until the chicken is golden brown. Drain on kitchen paper.
Serve with a sweet chilli sauce.
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