Sticky Rice Wings

Updated: Mar 8


For this dish I wanted to take a simple thing such as a chicken wing and see where I could go with 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 for this recipe when I was in Vietnam when I tried a similar dish in reverse, where a whole chicken was covered in sticky rice then fried. I love the concept of rice stuffed in chicken opposed to the usual minced pork meat as I find rice is able to absorb all the flavour of the chicken when cooked. With all that said let's cook!

Total Cook Time 45mins / Prep Time 30 mins / Marinade 2-12 hrs

to serve 4


Wings and marinade:

12 chicken wings

6 birdseye chillies

4 spring onions

bunch of coriander

200ml coconut milk (marinade)

1 lemongrass stalk (marinade)

1 lime (marinade)

2 garlic cloves (marinade)

Sticky Rice:

200g sticky rice or short grain

200ml coconut milk

50-100ml water

1 lemongrass

3 kafir lime leaves

4 garlic cloves

1 tsp sugar

1/2 tsp salt

Dry Rub and dredge:

100g potato starch or cornflour

2 tbsp korean red pepper flakes or chilli powder

1 tbsp desiccated coconut

1 tbsp lime zest

1 tsp salt Method

Sticky Rice:

1. Let's start this recipe by cooking the sticky rice, for the rice I simply used a rice cooker to make things nice and simple. Begin by soaking the rice in cold water the night before cookng as this will help to soften the rice. The following day wash the rice until the water runs clear then drain. Next add 200ml of coconut milk, approximately 50-100ml of water, 1 bruised lemongrass, 3 ripped kafir limes leaves, 3 garlic cloves, 1/2 tsp of salt and finally 1 tsp of sugar. Place the rice into the rice cooker and 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 perhaps need less coconut milk and water.


2. Now to prepare the 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 to expose them from the flesh. Continue to run the knife around until roughly half of the bone is released from the flesh. To remove the bones gently dislocate the two bones from the joint of the wing tip, then carefully twist then pull out both bones taking care not to pierce the skin. Repeat for all the wings then set these to one side for now.

3. Now to go back to the sticky rice, by this point the rice should be cooked and not too dry making it easier to fill the wings. Remove the lemongrass, garlic and kafir lime leaves from the rice then allow the rice to cool. To add more fragrance to the rice roughly chop some coriander, spring onions, grate the zest of 1 lime then add to the sticky rice. Mix well then add the rice into a piping bag.

4. Now to fill the wings, pipe the rice into each wing. Ensure to fill the wings up as much as possible as we are after nice and plump wings. When ready place the wings onto a tray and we can make up a simple marinade that will compliment the sticky rice.


5. Now to marinade the chicken wings, add 200mls of coconut milk, 2 chopped red birdseye chillies, 2 sliced garlic cloves, 1 roughly chopped lemongrass and the zest and juice of 1 lime. Mix well to ensure that all of the wings are evenly coated then cover and allow to marinade in the refrigerator overnight or for at least 2 hrs before cooking.

Dry Spice Rub:

6. Before we begin to cook the chicken there are a few additional ingredients to prepare to take the wings to that next level. For a simple dry rub in a small bowl add 2 tbsp of korean red pepper flakes, 1 tbsp of lime zest, 1 tbsp of toasted desiccated coconut and a pinch of salt. Mix well then we will season the chicken with this dry rub when cooked. We can also prepare a few sliced birdseye chillies, spring onions, some coriander and slice a lime into quaters. We will add these to the wings when we stir fry after being deep fried.

7. Now to cook the wings, to help make the wings as crispy as possible I found using potato starch works best, along with a quick deep fry followed with a f