Updated: Jul 25
For this dish I wanted to take a simple thing such as a chicken wing and see where I could take it. This recipe has quite a few stages, but I can promise you the end result makes it all worth while. I got the idea when I was in Vietnam when I tried a similar dish in reverse, where a whole chicken was covered in sticky rice. I love the concept of rice stuffed in chicken opposed to the usual minced pork meat. I find rice is able to absorb all the flavour of the chicken. With all that said let's cook!
to serve 4
12 chicken wings
200g sticky rice or short grain rice
400ml coconut milk
2 red chillis
4 spring onions
bunch of mint
bunch of coriander
1 lemongrass stalk (optional)
1 lime (zest and juice)
2 garlic cloves
cayenne pepper (optional)
salt and black pepper
soy dipping sauce:
4 tbsp light soy
2 tbsp water
2 tsp sugar
1/2 a lime juice
Start this dish by cooking the sticky rice, for the rice I simply used a rice cooker. Begin by washing the rice first then add 200ml of coconut milk and roughly 150-200ml of water then cook. You could also steam the rice if you don't have a rice cooker however this process may take slightly longer and you would not need to use coconut milk or water. When the rice is cooked allow to cool then add roughly chopped spring onions, coriander, mint and a splash of cooking oil then mix together to make the rice more fragrant.
2. Now onto preparing the chicken wings, this task is a little tricky at first but once you get a grasp of the anatomy of a chicken wing you will be fine. Start by exposing the two wing bones by carefully running a small pairing knife around the bones. Continue to run the knife around until roughly half of the bone is released from the flesh.
3. To remove the bones gently dislocate the two bones from the joint of the wing tip, then carefully pull out both bones taking care not to pierce the skin.
4. Next step is to fill the chicken wings with the fragrant sticky rice. Use a spoon and carefully push the rice into the wing so that the wings are nice and plump.
5. Last step is to marinade the chicken, in a bowl add 200ml of coconut milk, 2 tbsp sugar, 1 chopped chilli and 1 chopped lemongrass and mix. Add the stuffed wings to the marinade and leave in the fridge for 2 hours (or overnight if possible).
6. When the wings are ready to cook make a simple dredge by adding salt, cracked black pepper and cayenne pepper to around 100g of plain flour and mix. Add the wings to the dredge and evenly coat. To cook place a pan of oil onto a high heat and wait for the temperature to reach approximately 160°c. Add the wings in batches to ensure the oil temperature does not drop too low and fry until golden brown (approximately 10 minutes). Then place onto kitchen paper to drain off any excess oil.
7. For a super simple soy dipping sauce add to a bowl, 4 light tbsp soy, 2 tbsp sugar, 2 tbsp water, chopped chilli, coriander and the juice of 1/2 a lime. Whisk until the sugar has dissolved, when ready place into a small serving bowl.
8. To give the chicken an extra crisp, in a pan add a small drizzle of cooking oil then add chopped garlic, chillis and coriander and fry on a high heat until fragrant. Add the chicken wings and fry for approximately 2 minutes to get extra crispy and fragrant. When ready place the wings onto a serving bowl and the dipping sauce on the side and feast!
Have fun making these wings!!!
Instead of frying the wings I would personally recommend grilling on a bbq. Take out the whole dredge stage simply by adding the wings from the marinade. The frying method however does cut time down and it is also possible to bake in an oven. If you cant find sticky rice then short grain rice should do just fine. You can add whatever you like to the rice for fragrance, mushrooms or peanuts would also work great. Hope you enjoy this dish, a little work but definitely worth it!!