There’s a delightful little corner in my kitchen where the flavors of Vietnam come to life, and today, I’m excited to share a recipe that captures that essence: Vietnamese Stuffed Chicken Wings. Imagine the satisfying crunch as you bite into a beautifully fried wing, filled with a savory mix of succulent pork, fresh prawns, and earthy mushrooms.
This dish isn’t just about taste; it’s a perfect blend of textures and aromas that whisk you away to a bustling Vietnamese street market. A recent dinner party had my friends raving about these wings—who knew something so impressive could be made right at home?
Boasting a crowd-pleasing appeal and a unique flavor profile, these stuffed wings are not only versatile but also a wonderful way to elevate your weeknight meals. Whether you’re feeding a hungry family or entertaining guests, these wings are sure to become a favorite, making fast food a distant memory. So, roll up your sleeves, and let’s embark on this culinary adventure together!
Why are Vietnamese Stuffed Chicken Wings irresistible?
Irresistible Flavor: The combination of pork, prawns, and umami-packed mushrooms creates a tantalizing taste that will keep everyone coming back for more.
Crispy Perfection: Frying these wings results in a golden, crunchy exterior that contrasts beautifully with the juicy, flavorful filling inside.
Easy to Make: With straightforward steps, you’ll impress your family and friends without spending all day in the kitchen.
Versatile Dish: They’re perfect for any occasion—be it a casual weeknight dinner or an elegant gathering.
Elevated Comfort Food: You’ll find yourself ditching fast food in favor of this delicious homemade option! Try these wings with a side of dipping sauce for an even more exciting culinary experience.
Vietnamese Stuffed Chicken Wings Ingredients
Discover the essential ingredients that make these wings a flavorful treat!
For the Filling
• Pork mince – adds a rich, savory base to the filling.
• Minced prawns – brings a touch of ocean freshness that’s essential in Vietnamese cooking.
• Rehydrated woodear mushrooms – adds an earthy flavor and chewy texture.
• Rehydrated shiitake mushrooms, finely diced – enhances the umami notes in the stuffing.
• Rehydrated green bean thread – offers a delicate, bouncy texture that binds the filling.
• Spring onion, finely chopped – brightens the flavor and adds a hint of freshness.
• Chicken bouillon powder – deepens the savory essence of the mix.
• Pepper – adds a subtle heat that enhances the overall taste.
• Salt – essential for balancing flavors.
• Sugar – a pinch to create that beautiful sweet-savory balance.
• Fish sauce – imparts a wonderful umami kick that is a staple in Vietnamese cuisine.
For the Chicken Wings
• Chicken wings – the star of the dish, providing a perfect vessel for the stuffing.
• Fish sauce – marinating the wings infuses them with flavor before cooking.
• Chicken bouillon powder – enhancing the wing’s flavor profile.
• Potato starch – gives the wings a crispy coating when fried.
• Cooking oil – necessary for achieving that perfect golden fry.
For the Sauce
• Garlic, finely chopped – elevates the fragrance and flavor of the dish.
• Onion, roughly chopped – adds sweetness and depth when sautéed.
• Spring onion – used again to freshen up the sauce.
• Bird’s eye chilli (optional) – ads a spicy kick for those who dare!
• Oil – used for sautéing the garlic and onions to enhance their flavors.
• Fish sauce – adds an extra layer of savory goodness to the glaze.
• Sugar – balances the salty notes from the fish sauce.
• Water – helps to create the right consistency for the sauce.
Now you’re all set with the ingredients for your homemade Vietnamese Stuffed Chicken Wings! Happy cooking!
How to Make Vietnamese Stuffed Chicken Wings
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Mix the filling: In a large bowl, combine the pork mince, minced prawns, woodear mushrooms, shiitake mushrooms, spring onions, green bean thread, chicken bouillon powder, pepper, salt, sugar, and fish sauce. Set aside for marination.
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Prepare the wings: Carefully debone the chicken wings, then marinate them with fish sauce and chicken bouillon powder. Stuff each wing generously with the prepared filling.
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Coat the wings: Lightly sprinkle potato starch over each stuffed wing, ensuring they’re evenly coated for a crispy texture when fried.
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Fry the wings: Heat oil in a pan over medium heat. Fry the stuffed wings for about 10 minutes, until they are golden brown and the filling is fully cooked.
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Sauté aromatics: In a separate wok, heat some oil and brown the garlic and onions until they become fragrant and lightly caramelized.
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Add the heat: Stir in the bird’s eye chilli (if using) and sauté for 1 minute, then pour in the fish sauce, sugar, and water. Mix well to create a flavorful sauce.
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Finish the sauce: Toss in the spring onion and cook for another minute, allowing the flavors to meld beautifully.
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Combine and serve: Return the fried stuffed wings to the wok, coating them thoroughly in the sauce. Serve hot, and enjoy the deliciousness!
Optional: Serve with a side of sweet chili sauce for a delightful contrast.
Exact quantities are listed in the recipe card below.
Tips for the Best Vietnamese Stuffed Chicken Wings
- Marinate Well: Allow the filling to sit for at least 30 minutes; this enhances the flavors of your Vietnamese stuffed chicken wings, making them more delicious.
- Don’t Overstuff: Fill the wings moderately to prevent bursting during frying; this also ensures even cooking of the filling.
- Use Fresh Ingredients: Fresh herbs and quality shrimp add layers of flavor to your wings, elevating the overall dish quality.
- Perfect Frying Temperature: Maintain medium heat when frying to achieve a crispy exterior without burning; check a wing to ensure it’s cooked through.
- Customize Spiciness: Adjust the amount of bird’s eye chili based on your heat preference; remember, a little goes a long way!
Make Ahead Options
These Vietnamese Stuffed Chicken Wings are a fantastic choice for meal prep, making your busy weeknights a breeze! You can prepare the filling up to 24 hours ahead of time; simply mix the pork mince, minced prawns, and mushrooms, and refrigerate it in an airtight container. Additionally, you can debone and marinate the chicken wings up to 3 days in advance, just be sure to keep them covered in the fridge to preserve their flavor. When ready to serve, all you’ll need to do is stuff the wings and fry them—giving you tender, delicious results with minimal effort. Enjoy the convenience of having a delicious homemade meal ready to go!
Vietnamese Stuffed Chicken Wings Variations
Feel free to get creative and customize these wings to suit your taste and dietary needs!
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Gluten-Free: Substitute potato starch with cornstarch for a crispy coating that’s safe for gluten sensitivities.
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Vegetarian-Friendly: Replace the minced pork and prawns with a mix of finely diced tofu and vegetables like bell peppers for a delicious plant-based version.
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Extra Crunchy: Add crushed peanuts or breadcrumbs to the potato starch coating for an added layer of texture and flavor.
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Herbal Twist: Incorporate fresh herbs like cilantro or mint into the filling to give your wings a refreshing burst of flavor.
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Heat Level Boost: For the spice lovers, add more bird’s eye chili, or mix in a spoonful of sambal oelek for an extra kick that warms your soul.
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Different Protein: Try using minced chicken or turkey in place of pork for a lighter option without compromising flavor; both options work beautifully as stuffing.
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Sweet and Tangy: Drizzle a tangy tamarind sauce over the wings before serving for a delightful sweet-sour contrast that will tantalize your taste buds.
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Stuffing Variations: Mix in some cheese, like cream cheese or feta, with the filling for a rich, creamy texture that takes these wings to a whole new level!
How to Store and Freeze Vietnamese Stuffed Chicken Wings
Room Temperature: Serve the wings hot and enjoy immediately; they are best fresh out of the fryer.
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Freezer: Freeze the stuffed wings before frying by placing them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
Reheating: To reheat, bake from frozen at 375°F (190°C) for about 20-25 minutes or until heated through and crispy. Enjoy your delicious Vietnamese stuffed chicken wings!
What to Serve with Vietnamese Stuffed Chicken Wings?
Creating a delightful spread around these Vietnamese stuffed chicken wings will make your meal unforgettable.
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Fragrant Jasmine Rice: Soft and fluffy jasmine rice pairs beautifully, soaking up the rich flavors of the chicken wings. Its subtle aroma complements the savory spices perfectly.
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Crunchy Asian Slaw: A refreshing slaw adds a crisp, textural contrast with its fresh vegetables and tangy dressing—it’s the perfect palate cleanser!
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Sweet Chili Dipping Sauce: This addictive sauce brings a touch of sweetness and heat, enhancing each bite of the stuffed wings for an extra kick.
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Garlic Stir-Fried Vegetables: Stir-fried green beans, bell peppers, and broccoli offer vibrant colors and a tasty crunch, balancing the heartiness of the wings.
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Coconut Milk Soup: A warm, fragrant coconut soup provides a creamy backdrop that complements the savory wings and elevates the entire dining experience.
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Iced Green Tea: A cooling glass of iced green tea refreshes the palate and adds a layer of balance amid all the bold flavors of your meal.
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Lemon Sorbet: For dessert, a zesty lemon sorbet acts as a refreshing finish after the savory feast, leaving your guests delighted.
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Beer or Citrus Cocktails: Light beers or citrus-infused cocktails like a mojito or a gin fizz make wonderful companions, enhancing the flavors without overpowering them.
Vietnamese Stuffed Chicken Wings Recipe FAQs
How do I choose the right mushrooms for the filling?
Absolutely! For this recipe, I recommend selecting fresh, high-quality shiitake and woodear mushrooms. Look for shiitake that are firm and smooth, while the woodear should appear plump and slightly wrinkled. If they have dark spots all over, it’s best to avoid them, as they may indicate spoilage.
What’s the best way to store leftover stuffed chicken wings?
Very good question! Store any leftover Vietnamese Stuffed Chicken Wings in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 10-15 minutes to keep them crispy and delicious.
Can I freeze the stuffed wings, and if so, how?
Absolutely! To freeze your stuffed wings, place them on a baking sheet lined with parchment paper. Once they are solid (around 1-2 hours), transfer them to a freezer bag or container—this helps to prevent freezer burn. They can be stored in the freezer for up to 2 months. When you’re ready to cook them, bake straight from the freezer at 375°F (190°C) for about 20-25 minutes until they are fully cooked and crispy.
What should I do if my filling is too wet?
No worries! If you find your filling is too wet, you can remedy this by adding a little more potato starch or breadcrumbs to absorb excess moisture. Make sure the filling is firm but not overly dry before stuffing it into the wings; this will ensure a perfect texture after frying.
Are these wings suitable for people with seafood allergies?
You’ll want to be cautious! Since this recipe includes prawns, it may not be suitable for those with seafood allergies. You can substitute the prawns with an extra portion of pork mince or even some finely diced vegetables to maintain texture while keeping it allergen-friendly.
Can I use other types of chicken pieces instead of wings?
Very much so! If you’re not a fan of wings, this stuffing works beautifully in chicken thighs or even bone-in chicken breasts—just adjust the cooking time accordingly to ensure the meat is thoroughly cooked. Enjoy experimenting!
Delicious Vietnamese Stuffed Chicken Wings You’ll Love Cooking
Ingredients
Equipment
Method
- In a large bowl, combine the pork mince, minced prawns, woodear mushrooms, shiitake mushrooms, spring onions, green bean thread, chicken bouillon powder, pepper, salt, sugar, and fish sauce. Set aside for marination.
- Carefully debone the chicken wings, then marinate them with fish sauce and chicken bouillon powder. Stuff each wing generously with the prepared filling.
- Lightly sprinkle potato starch over each stuffed wing, ensuring they're evenly coated for a crispy texture when fried.
- Heat oil in a pan over medium heat. Fry the stuffed wings for about 10 minutes, until they are golden brown and the filling is fully cooked.
- In a separate wok, heat some oil and brown the garlic and onions until they become fragrant and lightly caramelized.
- Stir in the bird's eye chilli (if using) and sauté for 1 minute, then pour in the fish sauce, sugar, and water. Mix well to create a flavorful sauce.
- Toss in the spring onion and cook for another minute, allowing the flavors to meld beautifully.
- Return the fried stuffed wings to the wok, coating them thoroughly in the sauce. Serve hot, and enjoy the deliciousness!