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Thai Stuffed Chicken Wings Recipe

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This recipe for Thai Stuffed Chicken Wings, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hana Jean Suabyi-Yaaj Simons
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling: 6 (small pkgs in pink netting) bean thread noodles cooked and cut into 2 inch pieces, 1 lb uncooked ground pork and chopped wing meat. 1/2 c each chopped green onion & cilantro.1 carrot grated, 2 tsp salt & 1 tsp black pepper, 1 tbsp fish sauce & oyster sauce, 2 uncooked eggs, mix together, set aside. 20 LARGE chicken wings.

Directions:
Directions:
Remove the meat and bone from the 1st two joints, leave skin whole to make a pocket. At the drum stick, carefully cut away the bone and meat, push the skin down and cut bone and meat out. Crack joint between middle wing and tip of the wing. Keep tip attached to the skin do not cut off for each wing.(This will take practice) Gently wash the skin and pat dry. Stuff about 1/2 c or a little more of the filling into each wing. If the skin has tears sew up with a sterilized needle and thread.Thread should dissolve during cooking. Pull the skin around the stuffing at the open in. These can be deep fried, baked or broiled (turn over 1/2 through and have a place for the fat to drain). I have also made this with chicken thighs, just cut skin of thigh not all the way through, add stuffing under skin and bake at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
20 wings
Personal Notes:
Personal Notes:
So good!! If you are served these in a Hmong home, you are a very special person. These are generally not made on a day to day basis.

 

 

 

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