Lao Stuffed Chicken Wings (Yat Peeg Ghai)
Yat Peeg Ghai, also known as 'angel wings,' are chicken wings that have been deboned, stuffed with a savory mixture of ground pork, glass noodles, mushrooms, and aromatics, then typically steamed or fried. This labor-intensive dish is a special occasion favorite, offering a unique combination of tender chicken and flavorful filling.
🧂 Ingredients
- 1 family size package (approx. 16-20 wings) Chicken wings
- 1 lb Ground pork
- 1.5 bundle Bean thread noodles (glass noodles)(soaked, strained, and chopped)
- 2 tablespoons Wood ear mushrooms(prepared (soaked and chopped))
- 1 large Shallot(finely chopped)
- 2 cloves Garlic(minced)
- 1/2 stalk Lemongrass(finely sliced)
- 2 small Kaffir lime leaves(finely sliced)
- 3 tablespoons Oyster sauce
- 2 teaspoons Fish sauce
- 1/2 teaspoon White pepper
- 1 teaspoon Salt
- 1 tablespoon Dark soy sauce(for marinating wings)
- 1 tablespoon Korean BBQ sauce(optional, for marinating wings)
- All-purpose flour(for dredging (optional, if frying))
- Panko bread crumbs(for dredging (optional, if frying))
- Eggs(beaten, for dredging (optional, if frying))
- Cooking oil(for frying (optional))
👨🍳 Instructions
- 1
Prepare the chicken wings: Carefully debone the chicken wings, keeping the skin intact. This is the most time-consuming step. You can use a sharp knife or kitchen shears. Reserve the removed meat for the stuffing.
💡 Tip: Watch video tutorials on deboning chicken wings for guidance. It's helpful to practice on a few extra wings. - 2
Marinate the boneless wings: In a bowl, combine the deboned wings with dark soy sauce, Korean BBQ sauce (if using), salt, pepper, and any other desired seasonings. Set aside.
💡 Tip: This step adds initial flavor to the chicken skin. - 3
Prepare the stuffing: Finely chop the reserved chicken meat. In a separate bowl, combine the ground pork, chopped chicken meat, soaked and chopped glass noodles, chopped wood ear mushrooms, chopped shallot, minced garlic, sliced lemongrass, sliced kaffir lime leaves, oyster sauce, fish sauce, white pepper, and salt. Mix thoroughly until well combined.
💡 Tip: Ensure all ingredients for the filling are finely chopped for even distribution. - 4
Stuff the wings: Carefully fill each deboned chicken wing with the prepared stuffing mixture. Pack it in gently but firmly, ensuring the wing is filled without bursting the skin. Close the opening as best as possible.
💡 Tip: Don't overstuff, as the filling may expand slightly during cooking. - 5
Cook the stuffed wings (choose one method):
💡 Tip: Steaming is a common method in Lao cuisine for this dish. - 6
Let the stuffed wings cool slightly before serving. Serve with a dipping sauce of your choice, such as sweet chili sauce or a garlic-lime dipping sauce.
💡 Tip: These are often served as a special appetizer or main dish.
💡 Pro Tips
- ✓Deboning the wings is the most challenging part; patience is key.
- ✓The stuffing can be made ahead of time and refrigerated.
- ✓If frying, ensure the oil is hot enough to crisp the exterior quickly without overcooking the filling.
🔄 Variations
- Add shredded carrot or water chestnuts to the stuffing for extra texture.
- Experiment with different herbs like cilantro or mint in the stuffing.
- Some recipes include a small amount of MSG for enhanced flavor.