Stuffed Chicken Wings (Peek Kai Yod Sai) Recipe 🍗

Introduction:

Stuffed Chicken Wings, known as “Peek Kai Yod Sai” in Thai, are a delightful fusion of flavors and textures that make for an irresistible treat. This Thai dish offers a culinary adventure, blending the succulence of chicken wings with a savory stuffing, creating a snack or starter that’s sure to impress. While it requires a bit of preparation, including deboning the chicken wings, the end result is well worth the effort. Whether you’re hosting a gathering or simply craving a flavorful snack, these stuffed chicken wings are sure to satisfy.

Cuisine: Thai
Category: Lunch/Snacks
Keywords: Chicken, Poultry, Meat, Thai, Asian, Kid Friendly, Christmas, < 60 Mins, Deep Fried
Calories: 185 per serving
Total Fat: 10.6g
Saturated Fat: 3.1g
Cholesterol: 79.9mg
Sodium: 334.3mg
Carbohydrates: 2.3g
Fiber: 0.1g
Sugar: 0.1g
Protein: 18.7g
Servings: 12-14 chicken wings

Ingredients:

12 chicken wings
3 eggs
1 garlic clove
Salt to taste
500g minced pork
3-4 black peppercorns
1 coriander root
2 tablespoons fish sauce
1 tablespoon prawn powder
Rice flour for coating
Oil for deep-frying

Instructions:

Deboning Chicken Wings:

Prepare the Wings: Begin by deboning the chicken wings. Bend the joint between the drumstick and wing to loosen the tendons.
Remove Drumstick Bone: Cut a ring around the top part of the drumstick and use a sharp knife to scrape down against the bone, loosening the meat.
Scrape Carefully: Always push back the skin as you scrape to avoid tearing it.
Debone the Wing: Next, cut off the bone of the drumstick and continue scraping down to the second joint of the wing.
Discard Bones: Carefully cut off the two bones of the wing and discard them, ensuring not to pierce the chicken skin.
Repeat for All Wings: Repeat this process for all the chicken wings until they are deboned and ready for stuffing.

Stuffing:

Prepare the Paste: Pound garlic, salt, fish sauce, black peppercorns, coriander root, and prawn powder together to form a paste.
Mix with Pork: Combine the paste with the minced pork, ensuring it is evenly distributed.
Blend for Finer Texture: Optionally, blend the mixture in a blender for a few seconds to achieve a finer paste.
Stuff the Wings: If desired, stuff the chicken wings with the mixture until they are firmly packed.

Cooking:

Heat Oil: Heat oil in a wok or deep fryer for deep-frying the stuffed chicken wings.
Coat and Fry: Coat each chicken wing with rice flour, dip it into beaten egg, and then fry for approximately 5 minutes or until golden brown.
Drain and Serve: Once cooked, remove the stuffed chicken wings from the oil and drain them well on kitchen paper to remove excess oil.
Enjoy: Serve these delectable stuffed chicken wings hot as a snack, starter, or part of a main meal. They are sure to be a hit at any gathering or occasion!

Tips:

Deboning Tips: If you’re new to deboning chicken wings, take your time and work carefully to avoid tearing the skin.
Variations: Feel free to customize the stuffing according to your taste preferences. You can add herbs, spices, or other ingredients for a unique flavor profile.
Serving Suggestions: Serve these stuffed chicken wings with a dipping sauce of your choice for added flavor.
Make-Ahead: You can prepare the stuffed chicken wings ahead of time and fry them just before serving for convenience.

Conclusion:

Stuffed Chicken Wings (Peek Kai Yod Sai) are a delightful Thai delicacy that combines the succulence of chicken with a flavorful stuffing, resulting in a snack or starter that’s bursting with taste. While the preparation may take some time, the end result is truly worth it. Whether you’re cooking for family, friends, or simply treating yourself, these stuffed chicken wings are sure to impress with their crunchy exterior and juicy, savory filling. Give this recipe a try and embark on a culinary journey that’s as rewarding as it is delicious!