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Cambodian Stuffed Chicken Wing recipe

Cambodian Stuffed Chicken Wings

Try this Cambodian Stuffed Chicken Wing recipe if you want to wow your visitors with an unusual appetizer or spark some interesting discussion!
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 10 minutes
Course: Appetizer
Cuisine: Cambodian, SE Asian
Keyword: Cambodian Stuffed Chicken Wings
Servings: 8 People
Calories: 266 kcal
Cambodian Stuffed Chicken Wing recipe

Equipment

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

Ingredients

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

Instructions

  • 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.
  • 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.
  • Stuff the chicken wings with the pork mixture, packing it tightly into the pocket.
  • Repeat with the remaining wings.
  • In a shallow bowl, whisk together the flour, cornstarch, salt, black pepper, and paprika.
  • Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  • Dip the stuffed chicken wings into the flour mixture, making sure to coat them evenly.
  • Fry the chicken wings in batches until golden brown and crispy, about 8-10 minutes per batch. Drain on paper towels.
  • Serve the Cambodian Stuffed Chicken Wings hot with your favorite dipping sauce.

Notes

Tips and Tricks

 
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.
 

Nutrition

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