Great Cambodian Stuffed Chicken Wing Recipe

Try this Cambodian Stuffed Chicken Wing recipe if you want to wow your visitors with an unusual appetizer or spark some interesting discussion! In addition to being really tasty, these filled chicken wings may be prepared in advance and will most likely be a novelty for your party attendees.

Stuffed, deboned chicken wings are a delicious appetizer or main meal with a Cambodian twist.

Please let me know if you’ve seen this done abroad, but I’ve only ever seen chicken wings prepared this way in Asia. While I will show you how to debone the wings quickly and easily, you should know that this is not a commonly served meal in Thailand. The final Cambodian Stuffed Chicken Wing recipe is well worth the time and effort, particularly when preparing meals for a special event.

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While making stuffed chicken wings is a time-consuming process, the final product is well worth it. Spicy fish sauce caramel is drizzled over a deboned chicken wing that has been filled with ground pork and vermicelli noodles. These wings have so much flavor (umami, salt, sugar, acid, and heat) that they could easily stand on their own as a meal.

The chicken deboning will be the most time-consuming portion, but it will be well worth it if you can enlist the aid of a butcher or a culinary friend.

 

3 Reasons People Love the Cambodian Stuffed Chicken Wing Recipe

1. Unique and Creative Dish: The Cambodian Stuffed Chicken Wing recipe is popular because it is an interesting twist on a classic. Crispy chicken wings are deep-fried and packed with a delicious blend of minced pork, mushrooms, and noodles. The medley of tastes and textures is one of a kind and unforgettable.

2. Delicious Flavor: The chicken wings are bursting with flavor from the combination of spices and herbs used to fill them. A crispy batter is then applied, giving the wings an extra layer of taste and crunch.

3. Adaptable Recipe: The Cambodian Stuffed Chicken Wing recipe for filled wings may be modified to suit individual preferences and dietary restrictions with relative ease. For a healthier alternative, try substituting either chicken or turkey for the ground pork. Mushrooms, tofu, and other plant-based proteins work well in vegetarian stuffing mixtures.

How To Make Our Cambodian Stuffed Chicken Wing Recipe

Ingredients: (8 servings)

24 chicken wings, tips removed and drumettes and flats separated
1/2 pound ground pork
1/2 cup chopped mushrooms
1/4 cup chopped green onions
1/4 cup chopped cilantro
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup cooked vermicelli noodles, chopped
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Vegetable oil, for frying

Instructions:

1. In a large bowl, combine the ground pork, mushrooms, green onions, cilantro, garlic, soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Mix well, then add the chopped vermicelli noodles and mix again until well combined.

2. Take a chicken wing and, using a small knife or kitchen shears, carefully cut around the bone to create a pocket for the stuffing. Be careful not to cut through the other side of the wing.

3. Stuff the chicken wings with the pork mixture, packing it tightly into the pocket.

4. Repeat with the remaining wings.

5. In a shallow bowl, whisk together the flour, cornstarch, salt, black pepper, and paprika.

6. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

7. Dip the stuffed chicken wings into the flour mixture, making sure to coat them evenly.

8. Fry the chicken wings in batches until golden brown and crispy, about 8-10 minutes per batch. Drain on paper towels.

9. Serve the Cambodian Stuffed Chicken Wings hot with your favorite dipping sauce.

Nutritional Information For the Cambodian Stuffed Chicken Wing Recipe

Calories: 266
Carbohydrates: 12g
Protein: 16g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 57mg
Sodium: 675mg
Potassium: 214mg
Fiber: 1g
Sugar: 1g

Prep Time: 30 minutes

Cooking Time: 8-10 minutes per batch (depending on the size of your pot)

Pots, Pans, and Cooking Equipment Needed for the Cambodian Stuffed Chicken Wing Recipe

Large mixing bowl
Small knife or kitchen shears
Shallow bowl
Deep fryer or heavy-bottomed pot for frying
Slotted spoon
Paper towels

It is important to use a pot or fryer with high sides to prevent oil splatters while frying.

Best Way to Store Leftovers From the Cambodian Stuffed Chicken Wing Recipe

Leftover Cambodian Stuffed Chicken Wings can be stored in an airtight container in the refrigerator for up to 3-4 days. It is recommended to store the wings in small portions, so they can be easily reheated as needed. The best type of container to use is glass or plastic with a tight-fitting lid.

To reheat the chicken wings, it is recommended to preheat the oven to 350°F (175°C) and place the wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy. Alternatively, the wings can be reheated in a skillet over medium heat with a small amount of oil to prevent them from drying out.

It is not recommended to freeze the leftover Cambodian Stuffed Chicken Wings, as the texture of the chicken may change after thawing.

Substitutions For the Cambodian Stuffed Chicken Wing Recipe

Chicken wings: Replace the chicken wings with cauliflower florets or mushroom caps.
Ground pork: Substitute with crumbled tofu or tempeh, or a mixture of chopped mushrooms and lentils.
Fish sauce: Use a vegetarian fish sauce or omit altogether and add more soy sauce.
Soy sauce: Use tamari or liquid Aminos instead of soy sauce.
Oyster sauce: Use a vegetarian oyster sauce or substitute with hoisin sauce.
Vermicelli noodles: Substitute with rice noodles or bean thread noodles.
All-purpose flour: Use rice flour or cornstarch instead of all-purpose flour.
Cornstarch: Use arrowroot starch or potato starch instead of cornstarch.

Substitutions For the Vegetarian Cambodian Stuffed Chicken Wing Recipe

To make the vegetarian Cambodian Stuffed Chicken Wings recipe, simply follow the same steps as the original recipe, but substitute the chicken with your vegetarian protein of choice and use the substitutions listed above as necessary.

Tips and Tricks For Easier Creation

Prepare the stuffing in advance: The stuffing mixture can be prepared a day ahead and stored in the refrigerator until ready to use, saving time on the day of cooking.
Use a piping bag: If you have a piping bag, it can make stuffing the wings much easier and less messy. Fill the piping bag with the stuffing mixture and pipe it into the chicken wings.
Fry the wings in batches: To ensure that the wings cook evenly and to prevent overcrowding in the fryer or pot, fry the wings in batches of 4-5 at a time.
Keep the oil at a consistent temperature: To prevent the chicken wings from becoming greasy or undercooked, make sure to maintain the oil at a consistent temperature of 350°F (175°C) throughout the frying process.

Side Dishes and Desserts For the Cambodian Stuffed Chicken Wing Recipe

Steamed rice or fried rice
Stir-fried vegetables, such as bok choy or Chinese broccoli
Pickled vegetables, such as cucumbers or carrots
Green papaya salad
Mango sticky rice
Fried bananas with ice cream

How To Serve the Cambodian Stuffed Chicken Wing Recipe

Arrange the hot stuffed chicken wings on a platter.
Garnish with chopped cilantro and sliced lime wedges.
Serve the wings with your choice of dipping sauce, such as sweet chili sauce or soy sauce.
Add a side of steamed rice or stir-fried vegetables to complete the meal.
For dessert, serve mango sticky rice or fried bananas with ice cream for a sweet finish to the meal.

FAQs About the Cambodian Stuffed Chicken Wing Recipe

Can I prepare the stuffing mixture in advance?
Yes, the stuffing mixture can be prepared a day ahead and stored in the refrigerator until ready to use.

Can I use a different type of meat for the stuffing?
Yes, ground pork can be substituted with ground chicken, turkey, or beef, depending on personal preference.

Can I bake the stuffed chicken wings instead of frying them?
While baking the wings will result in a healthier option, it may not result in the same crispy texture as deep-frying. However, the stuffed wings can be baked in the oven at 400°F (200°C) for 25-30 minutes or until cooked through.

Can I freeze the stuffed chicken wings?
Yes, the stuffed chicken wings can be frozen before frying. Place the stuffed wings on a baking sheet lined with parchment paper and freeze for a few hours until solid. Once frozen, transfer the wings to a freezer-safe container or bag and freeze for up to 3 months. To cook, thaw the wings in the refrigerator overnight before frying. We would recommend that you do not freeze however as the texture can change.

Can I make the stuffing mixture vegetarian?
Yes, the ground pork can be substituted with crumbled tofu, tempeh, or a mixture of chopped mushrooms and lentils for a vegetarian option. The oyster sauce and fish sauce can also be substituted with vegetarian versions or omitted altogether.

Final Thoughts

I just returned from a vacation to Cambodia, where I discovered a recipe gem: this Cambodian Stuffed Chicken Wing recipe. Here’s why the Cambodian Stuffed Chicken Wing recipe is a must-try from the perspective of someone who has fallen in love with this dish.

One of the first things that I noticed about the Cambodian Stuffed Chicken Wing recipe was how well the different textures worked together. The golden, crispy skin provides a pleasant crunch on the first bite of the packed wing, revealing a soft and juicy chicken wing below. Its shell gives way to a delectable surprise, exposing a savory and luscious filling that is beyond compare.

What makes this Cambodian Stuffed Chicken Wing recipe so memorable is the filling. The stuffing is bursting with rich, delectable flavors thanks to its combination of minced pork, glass noodles, and a blend of fresh herbs and spices.

To compliment the succulent chicken, the stuffing is infused with an appealing scent and a spicy kick thanks to the use of spices like garlic, shallots, and black pepper.

The fine culinary skill required to make a Cambodian Stuffed Chicken Wing really captivated me. Skill and care are required for deboning chicken wings without damaging the skin. Demonstrating the skill of Cambodian cooks is the knack of stuffing the wings with the tasty mixture without damaging the beautiful skin.

The cooking technique utilized to perfect the texture of the Cambodian Stuffed Chicken Wing recipe is also notable. Carefully deboning and filling the wings before frying them to a golden crisp locks in the flavors and guarantees a satisfying crunch with every mouthful. This deceptively simple method of cooking is what transforms the meal into a gourmet masterpiece.

The crowning glory of the Cambodian Stuffed Chicken Wing is the accompanying dipping sauce. The dipping sauce, a tasty concoction of fish sauce, lime juice, garlic, and chiles, elevates the meal to new heights of deliciousness. A delicious symphony of tastes is achieved between the acidic, spicy sauce and the richness of the filled chicken wing.

Finally, the Cambodian Stuffed Chicken Wing recipe is a dish that you really must try. This meal is likely to surprise even the pickiest eaters because to its expert combination of textures, its exquisite filling, its expert cooking, and its wonderful dipping sauce. So go ahead and treat yourself to a Cambodian Stuffed Chicken Wing.

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