Thai Stuffed Chicken Wings Recipe (Peek Gai Yad Sai Tod)

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This Thai stuffed chicken wings recipe (peek gai yad sai tod) is a game-day favorite and the perfect appetizer. Juicy, crispy boneless wings packed with seasoned ground pork and paired with a simple dipping sauce—so good, they’ll disappear in no time!

Sliced Thai stuffed chicken wings showcasing savory filling of ground pork, glass noodles, and herbs, with golden crispy coating.

Tip: If you’re a fan of Thai-style chicken, try these variations too! Sweet Thai chili wings with a sticky-spicy combo, gai yang for a smoky grilled flavor, and kai tod if you love crispy fried perfection!

Angel wings

In Thai cuisine, stuffed wings are also known as angel wings. They are deboned chicken wings filled with a savory mix of minced pork or chicken, glass noodles, and mushrooms. If you spot these on a Thai restaurant menu, you definitely want to give them a try!

Peek gai yad sai

The Thai name for these delicious stuffed chicken wings is peek gai yad sai, a beloved snack across Southeast Asia. I’ll walk you through everything you need to make these at home, along with some tasty dipping sauce suggestions.

Stuffed fried chicken wings dipped in sweet chili sauce, served on a bed of shredded carrots.

The combo of tempura flour and breadcrumbs creates the crispiest wings you’ll ever bite into. Deboning the wings might feel a little like performing chicken surgery at first, but I promise, once you get the hang of it, the results are so worth it.

Thai-style stuffed chicken wings with crispy breading are served with sweet chili sauce, a side of sticky rice, and Thai salad.

And although this dish takes a bit of prep time, it’s perfect for meal prep. You can stuff and freeze the wings ahead of time, then fry them up when you’re ready to enjoy. And if you’re looking for a healthier option, baking them works just as well. So really, there’s no reason not to give these boneless chicken wings a try!


Ingredient notes

You can find all these ingredients at your local Asian market or grocery store. For exact measurements, check the recipe card at the end of this post!


Ingredients for Thai stuffed chicken wings labeled: chicken wings, ground pork, glass noodles, coriander root, shiitake mushrooms, tempura flour, breadcrumbs, fish sauce, and oyster sauce.
  • Chicken wings – We’ll be using the flat (wingette) with the tip attached, which is perfect for stuffing.
  • Ground pork
  • Glass noodles – Also known as cellophane or mung bean noodles, these thin, transparent noodles are made from starch (like mung bean or sweet potato) and become soft and slightly chewy when cooked.
  • Garlic
  • Black peppercorns
  • Coriander root
  • Dried shiitake mushrooms
  • Oyster sauce – Adds a savory-sweet depth to the filling.
  • Fish sauce – Brings a salty, umami flavor.
  • Breadcrumbs – These ensure the perfect crispy coating on the wings when fried.
  • Tempura flour – Mixed with ice-cold water, it creates a light and airy batter for maximum crispiness.
  • Ice-cold water
  • Oil – Use a neutral oil like canola oil or vegetable oil.

How to make stuffed chicken wings

This recipe is broken down into simple sections to make it easy to follow. First, we’ll prepare the filling, then I’ll show you how to debone the chicken wings. After that, we’ll fill and steam the wings to make them extra juicy and crispy before deep-frying them to golden perfection. Let’s get started!

Prepare the filling

Step 1: Soak the noodles and mushrooms. Place the glass noodles and dried shiitake mushrooms in water for about 15 minutes, or until softened. After soaking, cut the glass noodles into 1 cm (½ inch) pieces and finely dice the mushrooms.

Glass noodles and dried shiitake mushrooms soaking in water.

Step 2: Crush the spices. Use a mortar and pestle (or a food processor) to crush the garlic, coriander root, and black peppercorns into a fine mixture.

Step 3: Mix the filling. Combine the ground pork, glass noodles, diced mushrooms, and crushed spices in a large mixing bowl. Add oyster sauce and fish sauce, mixing everything well until thoroughly combined.

Debone chicken wings

Step 4: Debone the wings. Start by removing the drumette bone entirely, as we only need the flat (wingette) with the tip attached. With a sharp knife, carefully make a small incision along the bone of the wingette. Use the tip of the knife to gently separate the meat from the bone, working your way around without cutting through the skin. Once the meat is fully loosened, carefully pull out the smaller bone while keeping the wingette and tip intact.

Fill and steam

Step 5: Fill the wings. Stuff each deboned wing with the prepared filling, making sure the filling is evenly distributed and packed tightly inside.

Step 6: Steam. Steam the filled wings for about 10 minutes until the filling is cooked through.

Deep-fry

Step 7: Prepare the batter and coat. In a small bowl, mix the tempura flour with ice-cold water to make a batter. Keep the breadcrumbs in a separate bowl. Dip each stuffed wing into the batter, then roll it in the breadcrumbs to coat it evenly.

Step 8: Deep-fry the wings. Heat enough oil in a deep pan or wok to fully submerge the wings. Once the oil reaches 350°F (175°C), lower the stuffed wings into the hot oil, making sure not to overcrowd the pan. Fry the wings until they’re golden brown and crispy on the outside, which should take just a few minutes since the filling is already steamed and cooked.

Step 9: When done, use a slotted spoon to remove the wings and let any excess oil drain by placing them on paper towels or in a colander. Serve immediately with your favorite dipping sauce, like Thai sweet chili sauce or Thai hot sauce.

Side dishes to complete your meal

Here are some of my favorite Thai sides to go with chicken wings:

How to store

  • Storing leftovers: Keep any leftover wings in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a sealed container for up to 2 months.
  • Reheating leftovers: To keep them crispy, reheat the wings in an oven or air fryer at 350°F (175°C) until warmed through. Microwaving them can lead to sogginess, so it’s best to avoid it!
  • Making ahead: If you’re prepping ahead, steam and store the wings in the fridge for up to 2 days. Just fry or bake them when you’re ready for a fresh, crispy finish. If freezing, let the steamed wings cool completely before sealing and storing them in the freezer.

More delicious Thai chicken starters to try

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Thai Stuffed Chicken Wings Recipe (Peek Gai Yad Sai Tod)

Thai stuffed chicken wings with crispy breadcrumb coating served with sweet chili sauce, garnished with shredded carrots and lemon wedges.
Juicy Thai stuffed chicken wings recipe (peek gai yad sai tod), baked or fried, filled with pork and noodles. Great for appetizers or game days!
Praew
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Cuisine Asian, Thai
Course Appetizer, Snack
Serving Size 3 people

Ingredients

Instructions

Prepare the filling

  • Place the glass noodles and dried shiitake mushrooms in water for about 15 minutes, or until softened. After soaking, cut the glass noodles into 1 cm (½ inch) pieces and finely dice the mushrooms.
  • Use a mortar and pestle (or a food processor) to crush the garlic, coriander root, and black peppercorns into a fine mixture.
  • Combine the ground pork, glass noodles, diced mushrooms, and crushed spices in a large mixing bowl. Add oyster sauce and fish sauce, mixing everything well until thoroughly combined.

Debone chicken wings

  • Start by removing the drumette bone entirely, as we only need the flat (wingette) with the tip attached. With a sharp knife, carefully make a small incision along the bone of the wingette. Use the tip of the knife to gently separate the meat from the bone, working your way around without cutting through the skin. Once the meat is fully loosened, carefully pull out the smaller bone while keeping the wingette and tip intact.

Fill and steam

  • Stuff each deboned wing with the prepared filling, making sure the filling is evenly distributed and packed tightly inside.
  • Steam the filled wings for about 10 minutes until the filling is cooked through.

Deep-fry

  • In a small bowl, mix the tempura flour with ice-cold water to make a batter. Keep the breadcrumbs in a separate bowl. Dip each stuffed wing into the batter, then roll it in the breadcrumbs to coat it evenly.
  • Heat enough oil in a deep pan or wok to fully submerge the wings. Once the oil reaches 350°F (175°C), lower the stuffed wings into the hot oil, making sure not to overcrowd the pan. Fry the wings until they’re golden brown and crispy on the outside, which should take just a few minutes since the filling is already steamed and cooked.
  • When done, use a slotted spoon to remove the wings and let any excess oil drain by placing them on paper towels or in a colander. Serve immediately with your favorite dipping sauce.

Notes

Calories: 666kcal | Carbohydrates: 49g | Protein: 33g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 889mg | Potassium: 459mg | Fiber: 3g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 4mg

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