Appetizer: Thailand – ปีกไก่ยัดไส้ ➤ piik gai yat sai (Stuffed chicken wings)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 22 min

Additional 1 hr 3 min

Total 1 hr 15 min

Ingredients

- 12 whole chicken wings with wing tips attached, approx. 3.5 oz (100 g) each
- 5.3 oz (150 g) ground pork
- 3/4 oz (20 g) glass noodles (cellophane/bean thread), soaked then drained
- 2 medium dried shiitake mushrooms, approx. 10 g, soaked until soft and finely diced
- 3 cloves garlic
- 6 cilantro stems, chopped (reserve 1 tbsp (6 g) chopped stems for garnish)
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 tsp (1 g) ground white pepper
- 1/3 cup (35 g) grated carrot
- 1 green onion, chopped (white and green parts separated)
- 2 tsp (10 ml) oyster sauce
- 2 tsp (10 ml) light soy sauce
- 1 1/2 tsp (7.5 ml) fish sauce
- 1 1/2 tsp (6 g) granulated sugar
- 1 tsp (5 ml) dark soy sauce (for color)
- 2 tsp (10 ml) light soy sauce (for wing marinade)
- 1/2 tsp (2 g) granulated sugar (for wing marinade)
- 2 tbsp (30 g) roasted peanuts, finely chopped
- 1 tbsp (15 ml) vegetable oil, for brushing
- salt, to taste
- cilantro leaves, to garnish
- lime wedges, for serving
- For the tamarind-chile dipping sauce:
- 2 tbsp (30 g) tamarind paste
- 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) fish sauce
- 2 tbsp (30 g) palm sugar or brown sugar
- 1–2 Thai red chiles, chopped (adjust to heat preference)
- 1 tsp (5 ml) lime juice

Instructions

1. Soak dried shiitake in hot water until soft (30–60 minutes); drain and finely dice. Soak glass noodles in room-temperature water 10 minutes, drain and cut into 3/4-inch (2 cm) pieces with scissors. Preheat oven to 450°F (230°C).
2. Prepare wings: remove drumettes and set aside for another use or save for stock. Debone each flat by cutting along the bone, pushing meat off the bone and leaving the skin intact to form a pocket; keep wing tips attached to the skin to help hold shape. Pat wings dry.
3. Marinate wings: mix 2 tsp (10 ml) light soy sauce, 1 tsp (5 ml) dark soy sauce and 1/2 tsp (2 g) sugar; rub a small amount inside each wing pocket and on the outside. Let sit 15–30 minutes refrigerated while you make the filling.
4. Make the aromatic paste: smash garlic, cilantro stems and 1/4 tsp (0.5 g) ground black pepper in a mortar and pestle or mince finely and mash to a paste.
5. In a bowl combine ground pork, chopped shiitake, cut glass noodles, garlic–cilantro paste, grated carrot, chopped white part of green onion, 2 tsp (10 ml) oyster sauce, 2 tsp (10 ml) light soy sauce, 1 1/2 tsp (7.5 ml) fish sauce, 1 1/2 tsp (6 g) sugar, 1/2 tsp (1 g) ground white pepper and chopped roasted peanuts. Mix and knead with your hands until the filling is cohesive and slightly sticky.
6. Stuff each wing pocket firmly with filling, keeping the filling level with the edge of the skin and avoiding overstuffing so the skin can close naturally.
7. Place stuffed wings on a parchment-lined rimmed baking sheet, brush lightly with 1 tbsp (15 ml) vegetable oil, and arrange tips up so pockets stay closed. Bake at 450°F (230°C) for 18–22 minutes until pork is cooked through and skin is browned; if desired, broil 1–2 minutes to crisp the skin—watch closely to avoid burning.
8. While wings bake, make the dipping sauce: whisk tamarind paste with 2 tbsp (30 ml) warm water, then simmer gently with palm sugar, 1 tbsp (15 ml) fish sauce and chopped chiles just until sugar dissolves and sauce thickens slightly (2–3 minutes). Remove from heat and stir in 1 tsp (5 ml) lime juice; adjust sweetness, saltiness or heat to taste.
9. Remove wings from oven and let rest 3 minutes. Garnish with chopped cilantro leaves, reserved chopped cilantro stems, and extra chopped peanuts. Serve whole or halved on the bias with tamarind-chile dipping sauce and lime wedges.