Thai stuffed chicken wings, a recipe from royal cuisine

Chicken wings stuffed with herbs

Discover Thai stuffed chicken wings, a recipe from 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.

Stuffed chicken wing recipe - Serves two to three as a starter.

Ingredients:

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 below)

Vegetable oil, for frying

Method:

1. 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.

2. 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.

3. Serve with a sweet chilli sauce.

Would you like to learn more about Royal Thai cuisine and its origins?

Discover our article about the cuisine of the Central Plain and the royal tradition, where abundance, foreign influences and refinement meet to form the most elegant expression of Thai culinary art.

Do you like this recipe for Thai stuffed chicken wings? It's from a book about starters and snacks, on sale in the online shop.

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