These Vietnamese Stuffed Chicken Wings are fried until crispy then finished in aromatic Asian flavours! They’re perfectly juicy on the inside and a fantastic way to enjoy wings WITHOUT the bone.
So finger lickin’ good!
Vietnamese Stuffed Chicken Wings Recipe
Chicken wings have saved the day on so many occasions. Think back to the parties where Mum’s cooked up a feast…when has there NOT been a tray of homemade chicken wings?
You’ll be guaranteed an amazing meal whether they’re braised, steamed, baked, grilled or fried. And if you want to take it up a notch, deboned, stuffed then fried.
That’s what our family’s Vietnamese Stuffed Chicken Wings promises. Seriously, they’re like no other wings you’ve ever tried. The skin is fried until deeply golden, its crispiness sealing in every drop of juice.
On the outside, you’ll find classic spicy, sweet and savoury Vietnamese flavours coating the surface. Then take a bite and you can be sure there’s nothing but plump pork filling exploding with texture beyond the chicken.
But don’t forget the best part – THERE’S NO BONE!
Check out these wings to be sure – no bone, just pure enjoyment!
Our Vietnamese Stuffed Chicken Wings
There’s just so much to love about this stuffed wing recipe.
While it may not be the most recognised appetiser, it certainly stays true to the flavours that are essential to Vietnamese cuisine.
You’ll find that the stuffing is very similar to our family’s Stuffed Bittermelon Soup (Canh Khổ Qua) and the sauce pays tribute to a favourite Vietnamese dipping sauce (Nước Mắm).
Whenever I eat these wings, I feel like I’m getting everything I’ve grown up loving, just served in one bite-sized piece of chicken!
Now it’s time for you to give it try too!
How do you debone a chicken wing for stuffing?
It can be tricky to debone a chicken wing without having done it before, so here are all the steps you’ll need for your success:
Start by removing the drumstick from the wingette. Cut between the joint for it to be separated.
Run a sharp knife along the ligaments just under the cut joint to detach it from the bone. This will make it easier to remove the flesh.
Insert the knife into the wing close to the bone then cut the flesh around the bone.
Use the knife to scrape the flesh back, starting from the top. Tip: Once enough flesh has been scraped back, insert your finger where the bone gap is to hold the wing in place while you continue scraping.
When you have removed all the flesh from the bone (except for the tip), break it away from the bones by cutting or snapping it with your hands.
What you'll need to make Vietnamese Stuffed Chicken Wings
The Stuffing
- 150 g / 0.5 lb pork mince (or whichever mince you prefer)
- 100 g / 0.3 lb prawns, minced (we use a cleaver to mince it)
- 10 g / 0.03 lb rehydrated woodear mushrooms (affiliate link)
- 20 g / 0.06 lb rehydrated shiitake mushrooms, finely diced (affiliate link)
- 20 g / 0.06 lb rehydrated green bean thread (affiliate link)
- 1/4 US cup spring onion, finely chopped
- 1/2 tbsp chicken bouillon powder (affiliate link)
- 1 tsp pepper
- 1/4 tsp salt (or to taste)
- 1/4 tsp sugar (or to taste)
- 1/4 tbsp fish sauce (affiliate link)
The Wings
- 1 kg /2.5 lb chicken wings
- 1/4 tsp fish sauce
- 1/2 tsp chicken bouillon powder
- potato starch (as a batter)
- cooking oil (for frying)
The sauce
- 3 cloves garlic, finely chopped
- 1/2 onion, roughly chopped
- 3 tbsp spring onion
- 3 bird’s eye chilli (optional)
- 2 tbsp oil
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp water
How to make Vietnamese Stuffed Chicken Wings
The wings
Start by mixing the pork mince, minced prawn, woodear mushrooms, shiitake mushrooms, spring onions, green bean thread, chicken bouillon powder, pepper, salt, sugar and fish sauce.
Set it aside to marinate as you debone the chicken wings.
When the wings have been deboned, marinate them with fish sauce and chicken bouillon powder, then fill the wings with the mince mixture.
Tip: Use a zip lock bag with its tip cut or a piping bag with the mixture inside to make it easier to fill the wings.
Lightly coat each stuffed wing in potato starch.
Heat up the oil and fry the stuffed wings for approximately 10 minutes until golden brown or the stuffing is cooked inside.
The sauce
Using a separate wok (or reuse the current one), add the oil in and brown the garlic and onions.
Add in the chilli and stir for 1 minute before mixing in the fish sauce, sugar and water.
Throw in the spring onion and cook for another minute.
Pour the fried stuffed wings back into the wok and coat them in the sauce.
Serve hot!
More appetisers for any occasion
Brighten up any party with these sensational appetisers. They’re the perfect finger food choice and are packed with amazing flavours!
Lots of Love,
Jeannette
Vietnamese Stuffed Chicken Wings
Ingredients
The Stuffing
- 150 g / 0.5 lb pork mince (or whichever mince you prefer)
- 100 g / 0.3 lb prawns, minced (we use a cleaver to mince it)
- 10 g / 0.03 lb rehydrated woodear mushrooms (affiliate link)
- 20 g / 0.06 lb rehydrated shiitake mushrooms, finely diced (affiliate link)
- 20 g / 0.06 lb rehydrated green bean thread (affiliate link)
- 1/4 US cup spring onion, finely chopped
- 1/2 tbsp chicken bouillon powder (affiliate link)
- 1 tsp pepper
- 1/4 tsp salt (or to taste)
- 1/4 tsp sugar (or to taste)
- 1/4 tbsp fish sauce (affiliate link)
The Wings
- 1 kg / 2.5 lb chicken wings
- 1/2 tsp fish sauce
- 1/2 tsp chicken bouillon powder
- potato starch (as a batter)
- cooking oil (for frying)
The Sauce
- 3 cloves garlic, finely chopped
- 1/2 onion, roughly chopped
- 3 tbsp spring onion
- 3 bird's eye chilli (optional)
- 2 tbsp oil
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp water
Instructions
The Wings
- Start by mixing the pork mince, minced prawn, woodear mushrooms, shiitake mushrooms, spring onions, green bean thread, chicken bouillon powder, pepper, salt, sugar and fish sauce.
- Set it aside to marinate as you debone the chicken wings.
- When the wings have been deboned, marinate them with fish sauce and chicken bouillon powder, then fill the wings with the mince mixture.Tip: Use a zip lock bag with its tip cut or a piping bag with the mixture inside to make it easier to fill the wings.
- Lightly coat each stuffed wing in potato starch.
- Heat up the oil and fry the stuffed wings for approximately 10 minutes until golden brown or the stuffing is cooked inside.
The Sauce
- Using a separate wok (or reuse the current one), add the oil in and brown the garlic and onions.
- Add in the chilli and stir for 1 minute before mixing in the fish sauce, sugar and water.
- Throw in the spring onion and cook for another minute.
- Pour the fried stuffed wings back into the wok and coat them in the sauce.
- Serve hot!
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If you recreated this authentic recipe, I’d love to see it! Tag @wokandkin on Instagram with the hashtag #wokandkin! See you there!
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This recipe looks so flavorful! Love all of the spices you incorporated into it!
Thanks, Anjali!
Your detailed instructions are so helpful! A delicious recipe!
Thanks, Sally!
I am ready to lick my fingers even though I haven’t made them yet lol Your wings recipe looks so delicious!
Thanks, Mahy! I hope you get to try it soon!
Drooling over this delicious chicken wings. Can’t wait to try them this weekend!
Thanks, Kushigalu! I hope you love it!
I have never had stuffed chicken wings before! Totally intrigued now. 🙂
It’s something totally worth trying! 😀
This looks so juicy. I’ll be trying this one soon for sure! Thanks for posting!
Thanks, Beth! I hope you enjoy it!
A really good recipe.
Thank you for sharing.:)
Thanks, Alex! You’re very welcome 😀