When the flavors of Vietnam swirl into my kitchen, it’s an invitation to a culinary adventure. I can still recall the excitement of chiseling away at the perfect recipe on a rainy afternoon. As I rummaged through my pantry, I stumbled onto a package of chicken wings—a humble yet versatile ingredient. That’s when the magic of Vietnamese Stuffed Chicken Wings was born!
Imagine crispy, golden-brown wings filled with a fragrant mixture of pork, shrimp, and aromatic mushrooms, all brought together by the umami magic of fish sauce. The moment you take a bite, the explosion of flavors dances on your palate, transforming a regular dinner into an extraordinary meal. Perfect for impressing dinner guests or jazzing up a weeknight dinner, these little delights manage a restaurant-worthy feel with minimal effort.
Prepare to unleash a delicious surprise that will have everyone asking for seconds, or better yet, the recipe! Let’s dive into crafting these delightful stuffed chicken wings that are sure to become a family favorite.
Why are Vietnamese Stuffed Chicken Wings a must-try?
Irresistible flavor awaits with the savory combination of pork, shrimp, and mushrooms stuffed inside crispy chicken wings. Crispy texture sets the stage for a delightful bite, where each wing bursts with delightful tastes. Quick to prepare, these beauties take only 10 minutes to fry, perfect for busy weeknights or entertaining guests. Unique presentation elevates any meal, making them a show-stopping treat. Plus, they invite creativity—feel free to customize the filling! Don’t miss out on more inspiring dishes; check out our recipe for Homemade Spring Rolls.
Vietnamese Stuffed Chicken Wings Ingredients
For the Stuffing
• Pork mince – adds rich flavor and moisture to the filling.
• Minced prawns – brings a sweet, seafood taste that perfectly complements the pork.
• Rehydrated woodear mushrooms – offers a chewy texture and earthy notes in every bite.
• Rehydrated shiitake mushrooms – adds umami richness that enhances the overall flavor profile.
• Rehydrated green bean thread – provides a delicate crunch to the filling.
• Spring onion – brightens the filling with a fresh, zesty touch.
• Chicken bouillon powder – intensifies the savory flavor of the stuffing.
• Pepper – adds a mild kick to awaken your taste buds.
• Salt – balances the flavors and enhances the dish.
• Sugar – a hint of sweetness, which counteracts the saltiness.
• Fish sauce – imparts that essential umami flavor that makes these Vietnamese Stuffed Chicken Wings truly special.
For the Chicken Wings
• Chicken wings – the star of the dish, providing a delicious, crispy exterior when cooked.
• Potato starch – used as a batter for that extra crispy crunch.
• Cooking oil – necessary for frying to achieve a golden brown color.
For the Sauce
• Garlic – infuses the sauce with aromatic flavor and adds depth.
• Onion – mellows with frying, creating a sweet base for the sauce.
• Bird’s eye chilli (optional) – offers heat; adjust to your spice preference!
• Oil – is essential for sautéing the aromatics for your sauce.
• Fish sauce – ties together the sauce with a salty, umami richness.
• Sugar – balances the acidity and saltiness in the sauce, making it harmonious.
• Water – helps create the right consistency for the sauce.
• Extra spring onion – for garnish, providing a lovely, fresh finish to the dish.
How to Make Vietnamese Stuffed Chicken Wings
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Mix the filling: Combine the pork mince, minced prawns, woodear mushrooms, shiitake mushrooms, spring onions, green bean thread, chicken bouillon powder, pepper, salt, sugar, and fish sauce in a bowl. Let it marinate for about 15 minutes to blend all those delicious flavors together.
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Debone the wings: Carefully debone the chicken wings, taking your time to leave the skin intact. This will create a perfect pocket for your tantalizing stuffing.
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Marinate the wings: Toss the deboned wings with fish sauce and chicken bouillon powder. This simple marinade enhances the wings’ flavor even before they are stuffed.
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Stuff the wings: Using a zip lock or piping bag, fill each wing with the marinated mince mixture. This handy trick keeps the filling neat and makes the process super easy.
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Coat the wings: Lightly dust each stuffed wing with potato starch. This will contribute to achieving that irresistible crispy texture when frying.
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Fry the wings: Heat cooking oil in a pan over medium heat. Fry the stuffed wings for about 10 minutes, turning them occasionally until they’re golden brown and cooked through.
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Prepare the sauce: In a separate wok, heat some oil and sauté garlic and onions. Cook until fragrant and translucent, which will take about 2-3 minutes.
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Add chili and sauce ingredients: Stir in the bird’s eye chili and cook for one more minute. Then mix in the fish sauce, sugar, and water to create a savory and balanced sauce.
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Finish with spring onion: Add 3 tablespoons of spring onion to the sauce and stir for another minute. This adds a wonderful fresh note before the wings are added.
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Coat the wings: Gently fold the fried stuffed wings back into the wok, allowing them to coat in the sauce for about 1-2 minutes, ensuring they are laced with flavor.
Optional: Serve with extra chopped spring onion on top for added freshness!
Exact quantities are listed in the recipe card below.
What to Serve with Vietnamese Stuffed Chicken Wings?
Brighten your meal with delightful side dishes that complement the savory goodness of these stuffed wings.
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Coconut Rice: This sweet and creamy rice pairs beautifully, enhancing the umami flavors with a hint of tropical delight. Its subtle sweetness balances the savory filling.
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Pickled Vegetables: A crunchy side of pickled carrots and daikon brings freshness and tang, cutting through the richness of the wings. These vibrant bites are not only delicious but also add a colorful flair to your plate.
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Garlic Noodles: The soft, buttery noodles infused with garlic and herbs create a cozy foundation for the crunchy wings. Together, they make for a hearty, soul-warming meal.
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Cucumber Salad: Crisp, refreshing cucumber salad drizzled with lime juice and fish sauce perfectly complements the rich flavors of the wings. The acidity brightens every bite, making it a satisfying pairing.
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Stir-Fried Greens: Lightly sautéed bok choy or kale with garlic adds a gorgeous green touch. This earthy side balances the crispy wings and packs in some nutrients!
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Beer or Iced Tea: For drinks, a cold beer or a refreshing iced tea can enhance the experience. The crispness of these beverages provides a delightful contrast to the savory notes of the wing’s filling.
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Mango Sticky Rice: For dessert, treat your guests to sweet mango sticky rice, providing a perfect ending to this flavorful meal. Its creamy texture and sweetness balance the savory dishes for an unforgettable finale.
Vietnamese Stuffed Chicken Wings Variations
Feel free to explore these exciting ideas that will allow your taste buds to take a little adventure!
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Spicy Kick: Add chopped fresh Thai basil and more bird’s eye chili for an extra punch. The aroma of basil combined with heat will elevate your wings.
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Vegetarian Twist: Substitute the pork and prawns with a mix of finely diced tofu and mushrooms. This keeps the dish hearty while being plant-based.
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Crispy Baked Version: Instead of frying, coat the stuffed wings in oil and bake at 400°F (200°C) for 25-30 minutes for a healthier, crunchy alternative.
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Umami Boost: Use oyster sauce in the stuffing instead of fish sauce for a deeper flavor profile. Its richness complements the other ingredients wonderfully.
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Herb Delight: Mix in fresh chopped coriander or cilantro into the filling. The refreshing taste will brighten up the stuffed wings.
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Nutty Surprise: Add crushed peanuts to the stuffing for an unexpected crunch. It gives a lovely texture and an extra layer of flavor.
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Sweet & Tangy: Incorporate some finely grated ginger and a splash of lime juice into the stuffing. This adds a fruity zing that’s hard to resist.
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Smoky Flavor: Include smoked paprika or chipotle powder to the marinated chicken wings for a delightful twist that brings smoky depth to every bite.
How to Store and Freeze Vietnamese Stuffed Chicken Wings
Fridge: Store leftover stuffed chicken wings in an airtight container for up to 3 days. Ensure they cool completely before sealing to maintain crispiness.
Freezer: Freeze the stuffed wings before frying by placing them in a single layer on a baking sheet. Once frozen, transfer to an airtight bag, and enjoy within 2 months.
Reheating: To enjoy your Vietnamese Stuffed Chicken Wings later, reheat in an oven at 375°F (190°C) for about 15-20 minutes to regain that delicious crunch.
Preparation Tip: If prepping ahead, consider stuffing the wings and freezing them raw. Fry fresh when ready for a delectable dinner treat!
Make Ahead Options
These Vietnamese Stuffed Chicken Wings are perfect for meal prep enthusiasts! You can prepare the filling up to 24 hours in advance by mixing together the pork mince, minced prawns, mushrooms, spring onions, and seasonings, then storing it in an airtight container in the refrigerator. Additionally, you can debone the chicken wings a day ahead, marinate them, and stuff them right before frying to preserve their freshness and flavor. When ready to serve, simply coat the wings in potato starch and fry them for about 10 minutes until golden and crispy. This way, you’ll enjoy delicious, restaurant-quality wings on busy weeknights with minimal effort!
Expert Tips for Vietnamese Stuffed Chicken Wings
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Filling Consistency: Ensure the stuffing is well-mixed but not overly packed; too tight can cause the wings to burst during frying.
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Deboning Technique: Use a sharp knife to debone the wings carefully, maintaining the skin’s integrity—this keeps your stuffing secure.
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Marination Time: Allow the wings to marinate for at least 15 minutes for enhanced flavor. This is especially vital for your Vietnamese Stuffed Chicken Wings.
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Frying Temperature: Maintain medium heat while frying to allow even cooking. Too high can result in burnt skin while leaving the filling raw.
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Starch Coating: Don’t skip the potato starch—this key step creates a beautifully crispy exterior, elevating your wing experience.
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Adjust Spice Level: Modify the amount of bird’s eye chili based on your heat preference. A little can go a long way!
Vietnamese Stuffed Chicken Wings Recipe FAQs
What is the best way to select ripe ingredients for the stuffing?
Absolutely! When choosing mushrooms, look for firm, moist options without dark spots or shriveling, which indicates freshness. For spring onions, ensure they’re vibrant green and crisp. As for the pork and prawns, they should smell fresh and mild; avoid any seafood with a strong, fishy odor.
How should I store leftover Vietnamese stuffed chicken wings?
Store your leftover stuffed chicken wings in an airtight container in the fridge for up to 3 days. Allow them to cool completely before sealing to preserve that perfect crunch. I often make sure to reheat them properly for the best enjoyment!
Can I freeze the stuffed wings before cooking?
Yes, you can! To freeze, arrange the stuffed wings in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight bag for up to 2 months. When you’re ready to enjoy, you can fry them straight from frozen—just add a few extra minutes to the cooking time.
What should I do if my wings burst while frying?
If your wings burst while frying, it often means the filling was packed too tightly. To avoid this in the future, ensure the filling is well-mixed but not overly compressed. Also, try frying a few at a time to maintain a gentle cooking environment, which helps them cook evenly and reduces bursting risk.
Are there any dietary considerations with the ingredients?
Absolutely! If you’re cooking for someone with shellfish allergies, be sure to substitute the prawns with additional pork mince or a different protein. If cooking for pets, avoid ingredients like onion and garlic, which can be toxic to them. Always read labels for allergens like gluten in soy sauces or bouillons.
How can I fix overly salty stuffing?
If your stuffing turns out a bit salty, one solution is to mix in a small amount of cooked rice to balance the flavors. Another option is to add more diced mushrooms or vegetables to dilute the saltiness. Just be careful not to overload it, as this could affect the consistency!
Irresistible Vietnamese Stuffed Chicken Wings to Wow Your Guests
Ingredients
Equipment
Method
- Combine the pork mince, minced prawns, woodear mushrooms, shiitake mushrooms, spring onions, green bean thread, chicken bouillon powder, pepper, salt, sugar, and fish sauce in a bowl. Let it marinate for about 15 minutes.
- Carefully debone the chicken wings, leaving the skin intact.
- Toss the deboned wings with fish sauce and chicken bouillon powder.
- Using a zip lock or piping bag, fill each wing with the marinated mixture.
- Lightly dust each stuffed wing with potato starch.
- Heat cooking oil in a pan over medium heat. Fry the stuffed wings for about 10 minutes until golden brown.
- In a wok, heat some oil and sauté garlic and onions until fragrant.
- Stir in the bird's eye chili and cook for one minute. Then mix in the fish sauce, sugar, and water.
- Add 3 tablespoons of spring onion to the sauce and stir for another minute.
- Gently fold the fried stuffed wings back into the wok, coating them in the sauce for 1-2 minutes.