Name: Slab Moan Baok (Khmer Stuffed Chicken Wings)
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Ingredients: 12 piece chicken wings; 250 g ground pork; 100 g glass noodles; 2 tbsp lemongrass; 4 slice galangal; 4 clove garlic; 1 piece shallot; 2 tbsp green onion; 2 tbsp dried wood ear mushroom; 1 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1 tsp black pepper; 1 piece egg; 0 vegetable oil

Slab Moan Baok (Khmer Stuffed Chicken Wings)

Cambodia's celebrated party wings: whole chicken wings patiently deboned through the skin, packed with lemongrass-scented pork and springy glass noodles, then grilled or fried until the skin turns crisp and golden.

🇰🇭 Cambodia ·Asia · $$

45 min Prep

20 min Cook

65 min Total

4 portions

Slab Moan Baok, sometimes romanized as slab muon baok or sach moan nhtoo and affectionately called Cambodian angel wings, is a festive Khmer dish served at celebrations and Cambodian New Year. Each whole chicken wing is carefully deboned from the inside so the skin stays intact, then stuffed with a kroeung-spiced ground pork filling bound with soaked glass noodles. The kroeung gives it a fragrant, mild backbone of lemongrass, galangal, and garlic rather than heat. The stuffed wings are grilled over medium coals or deep-fried in plain oil, with no batter, so the skin crisps and browns on its own. The result is a juicy, savory filling sealed inside crackly chicken skin. It is mild enough for the whole table and usually served with a tangy dipping sauce or pickles.

Ingredients

12 piece chicken wings whole wings, skin intact, deboned

0 vegetable oil for deep-frying, if not grilling (optional)

Filling

250 g ground pork

100 g glass noodles bean thread noodles, soaked and finely chopped

1 piece shallot finely diced

2 tbsp green onion minced

2 tbsp dried wood ear mushroom soaked and minced (optional)

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sugar

1 tsp black pepper

1 piece egg lightly beaten, to bind

Kroeung paste

2 tbsp lemongrass tender inner stalk, finely minced

4 slice galangal finely chopped

4 clove garlic peeled

Ingredients

4 portions

Ingredients

12 piecechicken wings whole wings, skin intact, deboned

vegetable oil for deep-frying, if not grilling (optional)

Filling

250 gground pork

100 gglass noodles bean thread noodles, soaked and finely chopped

1 pieceshallot finely diced

2 tbspgreen onion minced

2 tbspdried wood ear mushroom soaked and minced (optional)

1 tbspfish sauce

1 tbspsoy sauce

1 tbspoyster sauce

1 tspsugar

1 tspblack pepper

1 pieceegg lightly beaten, to bind

Kroeung paste

2 tbsplemongrass tender inner stalk, finely minced

4 slicegalangal finely chopped

4 clovegarlic peeled

Instructions

Debone the wings

1

Using a small sharp paring knife, cut around the bones at the joint of each whole wing. Ease the flesh and skin back to expose the bones, keeping the skin intact.
~20 min
2

Carefully twist and snap each bone free and pull it out, leaving a hollow pocket of skin and meat. Set the deboned wings aside.
~10 min

Make the kroeung and filling

1

Pound the lemongrass, galangal, and garlic in a mortar and pestle into a smooth fragrant paste, or blitz in a small processor.
~5 min
2

In a bowl, combine the kroeung paste with the ground pork, chopped soaked glass noodles, shallot, green onion, wood ear mushroom, fish sauce, soy sauce, oyster sauce, sugar, black pepper, and the beaten egg. Mix well until sticky and even.
~5 min

Stuff the wings

1

Spoon the filling into each deboned wing, packing it firmly but not so tight that the skin tears. Press the wings back into shape so they look whole again.
~15 min

Grill or deep-fry

1

To grill, cook the stuffed wings over medium coals or a medium grill, turning often, until the pork filling is cooked through and the skin is crisp and golden, about 15 to 20 minutes.
~18 min
2

To deep-fry instead, heat vegetable oil to 175 C / 350 F and fry the wings in batches, with no batter, for 8 to 10 minutes until the skin is deep golden and crisp and the filling is cooked through. Drain on paper towels.
~10 min
3

Rest the wings briefly, then serve hot with a tangy dipping sauce or fresh pickles.
~2 min

Credits & Inspiration

Boondocking Recipes
Cambodian-style stuffed chicken wings, deboned and filled then cooked until crisp.
Cambodia Recipe
Khmer stuffed chicken with a seasoned pork and noodle filling, same technique applied to wings.
Cook Eat World
Cambodian lemongrass kroeung for chicken, the aromatic base for the filling.
CamboKitchen
Chargrilled stuffed chicken wings (mouan gnok seak kroeung) with a kroeung pork and glass noodle filling.