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Bpeek Kai Yat Sai Koong
(Stuffed Chicken Wings)

RG

This recipe was a popular one at the restaurant that my wife was working in, located in Merrimack, New Hampshire (now I believe no longer in business - at least not under the same management). The original was available in two strengths "normal" and "five flames" - so you can suit yourself as the heat by simply increasing and decreasing the amount of chiles and curry paste that is added to the stuffing mixture.

As for the question "how many does it make" the answer is that it depends on how well you stuff the wings.

The original was known as "mini drum sticks" incidentally, and the ingredients added to the stuffing were the plain chiles, ginger and garlic, not the marinated variants that my wife includes in this version.

These little morsels can be eaten as a starter, or as a snack on their own. They are also served as a side dish with a larger Thai dinner.

Ingredients

Marinade

Stuffing

Wings



Instructions

  1. Chop the chicken wings in half.
  2. Combine the marinade ingredients and marinade the wings overnight.
  3. Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag).
  4. Drain about 1 tablespoon of the ginger from a bottle of khing dong.
  5. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan.
  6. Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. and then stuff the wing portions with it.
  7. The mini drumsticks can now be barbecued or deep fried until golden brown.
  8. Serve with khing dong and nam jim wan

If you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!

Posted by WingsFan91 at Recipe Goldmine 11/16/2001 4:23 pm.

Special thanks to Muoi Khuntilanont.

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