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Recipe photo for Thai Stuffed Chicken Wings (ปีกไก่ยัดไส้)

Thai Stuffed Chicken Wings (ปีกไก่ยัดไส้)

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Thai Stuffed Chicken Wings (ปีกไก่ยัดไส้)

Crispy deboned chicken wings packed with a savory pork and glass noodle filling, a beloved Thai snack often called angel wings.

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🇹🇭 Thailand ·Asia · $$
Prep
Cook
Total
4 portions
Peek gai yat sai is a Thai favorite in which whole chicken wings are carefully deboned and turned into little pockets, then stuffed with a seasoned mix of ground pork, glass noodles, and shiitake mushrooms. The wings are usually steamed first to set the filling, then dredged in a light flour batter and deep-fried until the skin turns golden and shatteringly crispy. The flavor is mild and comforting rather than spicy, letting the savory pork, fragrant garlic, and coriander root come through. Slicing into one reveals the tightly packed filling held neatly inside the wing skin, which is the whole charm of the dish. It is most commonly served hot with sweet chili sauce for dipping, often alongside sticky rice. Deboning the wings takes a little patience, but the result is a crowd-pleasing finger food that looks far fancier than the effort it takes.

Ingredients

Ingredients

1 kg chicken wings whole wings, deboned with skin kept intact

Filling

250 g ground pork
50 g glass noodles soaked until soft, cut into short pieces
4 piece dried shiitake mushroom soaked, stems removed, finely diced
3 clove garlic minced or pounded
2 piece coriander root pounded; use cilantro stems if unavailable
1 tsp white pepper ground
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp light soy sauce (optional)

Coating

1 cup tempura flour or all-purpose flour
1 cup water ice-cold
1.5 cup breadcrumbs (optional)
0 vegetable oil for deep-frying

To serve

0 sweet chili sauce for dipping

Ingredients

4 portions

Ingredients

1 kgchicken wings whole wings, deboned with skin kept intact

Filling

250 gground pork
50 gglass noodles soaked until soft, cut into short pieces
4 piecedried shiitake mushroom soaked, stems removed, finely diced
3 clovegarlic minced or pounded
2 piececoriander root pounded; use cilantro stems if unavailable
1 tspwhite pepper ground
2 tbspoyster sauce
1 tbspfish sauce
1 tbsplight soy sauce (optional)

Coating

1 cuptempura flour or all-purpose flour
1 cupwater ice-cold
1.5 cupbreadcrumbs (optional)
vegetable oil for deep-frying

To serve

sweet chili sauce for dipping

Instructions

Prepare the filling

  1. 1

    Soak the glass noodles and dried shiitake mushrooms in warm water until soft, about 15 minutes. Drain, squeeze the mushrooms dry, remove the stems, and finely dice them. Cut the noodles into roughly 1 cm pieces.

    ~15 min
  2. 2

    Pound or finely chop the garlic, coriander root, and white pepper into a rough paste.

    ~5 min
  3. 3

    In a bowl, combine the ground pork, noodles, mushrooms, and garlic paste. Season with oyster sauce, fish sauce, and soy sauce if using, then mix thoroughly until sticky.

    ~5 min

Debone and stuff the wings

  1. 1

    Separate the drumette from each wing and reserve it for another use. Working on the remaining two-bone section, carefully scrape the meat from the bones with a small knife and pull the bones out, keeping the skin whole to form a pocket.

    ~25 min
  2. 2

    Spoon the filling into each deboned wing, packing it firmly but keeping it flush with the opening so the wing does not split. Secure the ends with a toothpick if needed.

    ~15 min

Steam and fry

  1. 1

    Steam the stuffed wings in a single layer over gently boiling water until the filling is cooked through and the juices run clear, about 10 minutes. Let them cool slightly.

    ~10 min
  2. 2

    Whisk the tempura flour with the ice-cold water to make a thin batter. Dip each wing in the batter, then roll in breadcrumbs if using for extra crunch.

    ~5 min
  3. 3

    Heat oil in a wok or deep pan to about 175 C. Fry the wings a few at a time until golden brown and crispy, 3 to 4 minutes, without crowding the pan. Drain on paper towels.

    ~10 min
  4. 4

    Serve hot with sweet chili sauce for dipping, and sticky rice on the side if you like.

Credits & Inspiration

  • Hot Thai Kitchen

    Pailin Chongchitnant's authentic recipe and video for deboned wings stuffed with pork and glass noodles, steamed then deep-fried.

  • Simply Suwanee

    Thai home-cook version covering deboning, the seasoned pork filling, and grill, bake, or deep-fry options.

  • Hungry in Thailand

    Detailed recipe with the pork, glass noodle, and shiitake filling, plus the steam-then-fry method and exact quantities.

  • Taste Cooking

    Filling of glass noodles, mushrooms, and pork, showing the steam-first technique and a grilled finish.

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