Sawaddee ka welcome to hot thai kitchen so the holiday season is coming up yay and if you're looking for
like a unique dish to bring to your party I have just the thing for you we are making big
guy yet site big guy is chicken wings and yet site means to stuff yes stuffed chicken wings
which in North America I've never actually seen it done and even in Thailand it exists but it's
not something you can find all over the place not super common because it does require some skills
to put it together but definitely doable I will show you exactly how to do it now this video is
sponsored by pine branch flash noodles which is my favorite brand you guys have seen me use this
before and yes glass noodles is gonna be the main ingredient in our recipe here how let's find out
alright let's get started so as I said there are a few steps to this recipe so you definitely want
to get yourself organized out but the good news is you can prep everything in advance and then just
cook it the day off so on the day of your party no stress the first thing you want to do though
is soak your mushrooms so I got dried shitake mushrooms here which you want to soak in hot
water at least 30 minutes in advance even longer if they're bigger and you can do this in advance
stick it in the fridge and forget about it okay so we'll let that sit while we'll do other things
the other thing that we have to soak is the glass noodles so each pack of glass noodles is 40 grams
you only need half cuz the glass noodles swell up a lot which is nice you don't need a lot too
for any given recipe so to separate it the nice thing about this brand is the noodles come in
neat like neat straight rows so you can quite easily separate it sideways like this and it's
gonna fly a little bit all over the place that's okay it'll happen and if it looks like not even
then you want to even it out a little bit I find pulling from the outside bit easier than pulling
from the inside bit that's it you can also just soak the whole thing and drain it and keep the
rest for another dish it'll last in the fridge for several days actually this only takes about 7 to
10 minutes to so you just need room-temperature water and you let this sit while you prep other
ingredients you just want to make sure set a timer so you don't let it soak for too long so
when choosing glass noodles one of the reasons why I like this fan is because it's a hundred percent
mung bean starch there are some other brands out there that's got other types of starch just mixed
in and the reason why that's important is 100 mung bean starch make them more resistant to
overcooking especially we're gonna use it in soups it's kind of something to think about these are
also gluten free and lower glycemic index than rice noodles so for those of you are concerned
about glycemic index this is a good noodle option okay they're so versatile I have so many recipes
that use glass noodles I'll link to some of them in the description below so that we don't have
to do anything anymore oh just leave it and now let's prepare our wings for stuffing so for this
recipe I'm starting with the whole wing but I'm only gonna use this part so I'm just gonna cut
this out okay save this for another recipe and the reason why I want the whole wing is because I want
the wing tip attached because it looks a lot nicer it becomes like a handle you can use at the end
if you want to serve it like a whole piece it's also a lot easier to debone just this part than
it is to try to debone the whole thing which you can do and you're welcome to do it if you're able
but it hits a lot more complex to do that so now that you've got this I am going to now take the
bones out okay watch carefully you want to first run a knife around the joint to cut the ligament
and tendon that's attached the meat to the bone I know this looks a bit scary but if you're holding
it close to the blade you will have control and you're not gonna be able to tell whether you've
done it but just start pushing the meat down the bones and then if there's an area that's stuck
you will feel it and then you can go back and deal with the tendon there like I always find I always
have a little piece stuck right here so just go with my knife and cut that loose there we go and
keep pushing that down so you keep pushing that down and then once I expose enough what I like to
do is I stick one of my fingers in between these bones to hold it and then with my other hand I
pull this down to expose the bones like that okay don't worry about the little meat that's stuck
here we will rescue it once you get to the end where the joint is break off these bones loose
from the socket like that and it should just pop out and then when you pull it it will leave the
meat behind okay same as the other side there you go it just comes loose like that so it takes
a little bit of practice so the first one might be a bit of a struggle it's okay trust me this is
a lot easier than doing it with the whole wing and that's it now you have a beautiful chicken
stocking for your filling yay it'll feel really good once you've mastered it and you're like so
satisfying okay so I'm gonna make a whole nother video as an addendum to this where I'm just gonna
debone the rest of my wing so if you need to see it over and over and over again you can check
out that video and like do it with me if you want so you don't have to keep rewinding to watch the
technique so I'll link to that video down here as well now I'm gonna do just a quick marinade of the
chicken wing so the meat itself has some flavor with just some soy sauce and I'm gonna add a touch
of sugar it'll help the browning when we go to cook them and to help the Browning even further
I'm going to add some black or dark soy sauce to this and just give that a squeeze I need massage
your wings okay so that now just needs to marinade take this time to then go make your filling and
by the time your filling is ready this is ready you can do this a day in advance then you do your
filling the next day spread the work out however works for you now the best part of this recipe the
filling which I have been known to just eat the filling on its own it's that good okay so you're
gonna start out with our peppercorns I'm using both white and black peppercorns you don't have
to use both different peppercorns gives different flavors and I think a combination is thanks
sometimes Oh peppery so I like peppery wings view serving children maybe cut it down a notch
okay garlic is going in and also cilantro stems typically in Thailand we will use cilantro roots
for this but I can't get fun tree roots here not anymore anyway so stems would work just fine but
honestly if you don't want to buy a whole bunch of cilantro just to use a little bit of stems you can
skip it it'll be fine you will not ruin the recipe okay so now you just want to find paste like that
back to our glass noodles so I have drained my class noodles by the way I am using unbleached
glass noodles so it's got a hint of green in it you can use the regular one it works exactly the
same doesn't make any difference whatsoever and I'm gonna cut these into little little pieces and
three quarters of an inch maybe some straight long ones okay it gets super easy from here I am adding
ground pork you can also do ground chicken if you don't want to eat pork but definitely something
not lean okay you want fat in there to keep the filling moist seasoning super simple I got oysters
sauce fish sauce of course and some soy sauce and I'm also gonna add shredded carrots and a
great thing about using gloves is you can now forego rubber spatula and just use your gloves
sweep things out of their containers and then our dried shitake mushrooms which all I've done after
they soak and become super soft I squeeze all the water out of it then you remove the stems and then
just finely finely dice them and that will add so much umami to our filling so it's quite important
and you want to use dried not fresh okay it does make a difference so that's going in and then just
a touch of greenery green onions and then with your gloved hands just go ahead and oh oh sugar
a little bit of sugar a little sweetness helps balance out the saltiness and then just massage
everything together a bigger bowl will make this easier now to check seasoning don't taste
this you can take a little bit cook it off in the microwave in a pan or something just to check the
seasoning it's pretty spot-on if you follow the exact amount but if you want to be sure there's
more than enough filling here for you to cook off even like you know two tablespoons of it to taste
and that's it that's the filling super-easy as I said this can sit in the fridge a day or two
in advance you don't have to do everything all in one day it's really convenient and now stuffing
time so typically in Thailand stuff chicken wings are deep-fried which you can do that you can just
dust them in some cornstarch or flour and deep-fry them or you can do the whole bread crumb coating
thing and then deep-fry them but for the holiday season I'm sure you don't want to deep-fry things
you've already got enough going on as this so I am going to bake them trust me it's still gonna
be really really good and way easier right so I've got a baking sheet here I have lined
it with foil and then oil it only because I have run out of parchment paper if you have parchment
paper use it then you don't have to worry about the chicken wing sticking to your pan so I only
have one glove left so I'm gonna use it on the hand that's touching the filling because it's
a lot harder to get ground pork out of your fingernails so you just want to grab just a
lump and just stuff it in really simple it's no technique just stuff it in push it in with your
thumb as much as you can try not to over stuff it just because the chicken wing the chicken
wing will shrink a little as it cooks so but you also don't want to see this what happens when you
don't cut your glass noodles thoroughly enough if that happens just remove it so there you go just
stuff it so that it's full there's no air pockets in there and it's just flush with the meat and it
should be a nice fat little chicken wing and you just place that presentation side up on the tray
and we're done so as you can see there's a bit of filling left so you can make more wings than what
I have here is just this is enough for me and then the rest I just cook it off and eat with rice or
whatever it cuz I like that that's delicious or stuff other things stuffed mushrooms something
a question that I know is gonna come up can you go with just winged flats without the wingtip yes you
can it'll still stuff and it'll cook up just fine but it won't look as good because then it'll just
be like a little nubbin of something in that case you definitely want to slice them to serve but
if you want the option of serving a whole piece definitely get one with the wingtip will look a
lot better okay okay these are going to the oven 425 you want high heat for nice browning for 20
minutes and we're done oh look how pretty these are oh my god so good these are super hot we're
gonna just let it cool down a bit before we chew at them okay so these have cooled a little bit
still hot you can definitely serve them like this if it's more casual party and people can
less gracefully just grab them by the handle and eat but I prefer to slice them because then you
can see the filling and it's a lot prettier so you want a sharp sharp sharp knife because you
want to be able to cut through ah it's still hot the skin without the whole thing getting squished
see and it's like a cool cool cool thing you can see the glass noodles and I would say like
one centimeter is a good length and you can leave the last little bit on the stick as well because
that's like one bite right there right and so this way people see what's inside it's really
pretty pop them right here and you want sweet chili dipping sauce for this you can buy it
in a bottle or whatever but I have a recipe if you want a DIY it it's really really easy but
definitely it needs like a vinegary sweet sauce to go with it look how cool that is right and
if you put that out there people are gonna be like how did you stuffed chicken wings and then
it's a whole conversation that you can have with somebody at the party that you don't really know
I'm gonna try it but I want to try the one with a handle so that I can then dip mmm smells so good
worth every minute it's not one of those quick and easy recipe but it just so worth it the chicken
is well seasoned and marinated but the filling is where it's at the mushrooms really give that
extra kick of umami and the glass noodles the guys are those do two things one it keeps a feeling not
so heavy like if you just did before it'll just be really heavy now it's a little bit lighter
and it has a bit of texture right that that kind of like just kind of like dances in your mouth a
little bit and it looks really cool you can see the individual glass noodles in there man and
it's a really interesting way of juicing glass noodles like you might think of glass noodles
cool then I will make a noodle dish with it but it's a lot more versatile than that so I really
really hope you're gonna try it's so good so good and again you can make it in advance make
everything in advance and just on the day off just bake them and then you're done so I hope you give
this a try the recipe as our way so beyond hot Thai Kitchen comp when you make it I definitely
want to see a photo of this because it's such a cool looking thing send it to me on Facebook
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video thank you as always for watching and I will see you next time for your next delicious time
so this video is sponsored by pine Ben prime prime prime prime brand gasps no mm prime
blend fast noodles did I say grass noodles pine bran grass noodles Wow pine bran glass noodles