Thai stuffed chicken wings

A tempting Thai style filling and a coating of crispy batter add amazing oomph to Ross Burden's hot fried chicken wings
By Ross Burden
Thai stuffed chicken wings
  • Rating:
  • Serves: 8
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • vegetable oil, for frying
  • 8 chicken wings, trimmed and boned

For the batter:

  • 2 tsp baking powder
  • 150 g plain flour
  • 50 g rice flour
  • 2 tbsp sesame seeds, (black by preference)

For the filling:

  • 50 g vermicelli noodles, soaked and chopped into 1cm pieces
  • 200 g minced chicken
  • 3 stalks of lemongrass, finely chopped
  • 4 clove garlic, finely chopped
  • 3 Thai shallots, finely chopped
  • 2cm knob of ginger, grated
  • 1 tbsp coriander roots, chopped
  • 4 lime leaves, sliced
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • freshly ground white pepper

To serve:

  • salad leaves
  • sweet chilli sauce


1. To make the batter, sift the baking powder and flours together into a large bowl. Stir in the sesame seeds. Gently whisk in enough cold water to produce a batter like consistency.

2. In a separate large bowl, combine all the ingredients for the filling. Place a small amount of filling into each wing and secure with cocktails sticks.

3. Heat some oil in a deep fat fryer or wok to 180°C. Dip the wings in the batter and fry for about 7 to 8 minutes, until they are cooked through. The wings should float when they are cooked.

4. Drain on kitchen paper and serve immediately with salad leaves and a sweet chilli dip.

Rate This Recipe