I like to eat Thai-style Stuffed Chicken Wings very much, but seldom order it at Thai restaurants as the HB says that he doesn't like how those taste.

No choice, I have to make it myself then! Actually it's a very simple dish, the tedious part is removing the bones from the mid-joint wings :p Seriously have to get the hands dirty and all, to the point of squishy squashy -_- Or maybe coz my knife skills is not good enough.


Anyways, "de-boning" the chicken wings aside, the stuffing is very straightforward. Some recipes choose to remove all the chicken meat (leaving the skin only), chop up the meat with ingredients like prawns, black fungus/mushroom, water chestnut etc, and stuff the mixture back to the wings.

For me, I chose to leave the chicken meat intact with the skin and use minced pork, along with prawns, water chestnut, garlic, cilantro root and seasonings for the stuffing. In this way, I get to enjoy different textures and tastes :)


As for cooking method, I tried 2 ways. One is recommended by a Thai cookbook, first steam the stuffed wings till cooked, then deep fry till golden brown. And secondly, using air-fryer and glazing with sauce.

I find the steam/deepfried one drier but more fragrant due to the deep-frying process. As for the airfried/glazed one, it's more juicy and succulent. Our family prefer the latter.


Ingredients for stuffing include minced pork, prawn, garlic, cilantro root, water chestnut, 5-spice powder, pepper, sugar, cooking oil, egg, salt, corn starch, and of course deboned mid-joint wings.

Here's a short video clip of how I deboned the mid-joint and do the stuffing. Pardon my poor knife skills and videography skills :p