This Thai Stuffed Chicken Wings Recipe (peek gai yad sai tod) is a game day favorite and the perfect appetizer. Juicy, crispy boneless wings filled with seasoned ground pork and paired with a simple sauce – so good, they’ll disappear in an instant!
Tip: If you’re a fan of Thai chicken, try these variations too! Thai sweet chilli wings with a sticky-spicy combination, 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 boneless chicken wings filled with a tasty mix of ground pork or chicken, glass noodles and mushrooms. If you see them on the menu of a Thai restaurant, you definitely want to try them!
Peek gaai yaad sai
The Thai name for these delicious stuffed chicken wings is peep gaai, remember you knowa snack loved throughout Southeast Asia. I’ll walk you through everything you need to make them at home, along with some tasty suggestions for dipping sauces.
The combination of tempura flour and breadcrumbs creates the crispier wings you will never bite. Deboning wings might seem a little like performing chicken surgery at first, but I promise, once you get the hang of it, the results are worth it.
And although this dish takes a little time to prepare, it is perfect for preparing meals. You can stuff and freeze the wings ahead of time, then fry them when you’re ready to enjoy them. And if you’re looking for a healthier option, baking them works just as well. So really, there’s no reason not to give them boneless chicken wings a try!
Take note of the ingredients
You can find all of these ingredients at your local Asian market or grocery store. For exact measurements, check the recipe card at the end of this post!
- Chicken wings – We will use the flat part (wingette) with the tip attached, perfect for padding.
- Ground pork
- Glass noodles – Also known as cellophane or mung bean noodles, these thin, transparent noodles are made of starch (like mung beans or sweet potatoes) and become soft and slightly chewy when cooked.
- Garlic
- Black peppercorns
- Coriander root
- Dried shiitake mushrooms
- Oyster sauce – Adds a sweet-savory depth to the filling.
- Fish sauce – Provides a salty and umami flavour.
- Breadcrumbs – They ensure the perfect crispy coating of the wings when fried.
- Tempura flour – Mixed with ice water, creates a light and airy batter for maximum crunch.
- Ice water
- Oil – Use a neutral oil such as canola oil or vegetable oil.
How to prepare stuffed chicken wings
This recipe is broken down into simple sections to make it easy to follow. First let’s prepare the stuffing, then I’ll show you how to debone the chicken wings. Next, we’ll stuff and steam the wings to make them juicier and crispier before frying them to a perfect golden color. Let’s get started!
Prepare the filling
Step 1: Dip 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 1cm (½ inch) pieces and finely dice the mushrooms.
Step 2: Crush the spices. Use a mortar and pestle (or food processor) to crush the garlic, coriander root, and black peppercorns until you have a fine mixture.
Step 3: Mix the filling. Combine the ground pork, glass noodles, diced mushrooms, and chopped spices in a large bowl. Add the oyster sauce and fish sauce, mixing everything well until well combined.
Debone the chicken wings
Step 4: Bone the wings. Start by removing the battery bone completely, as we only need the flat part (wing) with the tip attached. With a sharp knife, carefully make a small incision along the wing bone. Use the tip of the knife to gently separate the meat from the bone, doing so without cutting the skin. Once the meat is completely loosened, carefully remove the smaller bone while keeping the wing and tip intact.
Fill and steam
Step 5: Fill the wings. Stuff each boneless wing with the prepared stuffing, making sure that the stuffing is evenly distributed and tightly packed inside.
Step 6: Steam. Steam the stuffed wings for about 10 minutes until the filling is cooked.
Fry
Step 7: Prepare the batter and cover it. In a small bowl, mix the tempura flour with ice water to form a batter. Store the breadcrumbs in a separate bowl. Dip each stuffed wing into the batter, then roll in breadcrumbs to coat evenly.
Step 8: Fry the wings. Heat enough oil in a deep skillet or wok to completely submerge the wings. Once the oil reaches 350°F, lower the stuffed wings into the hot oil, being careful not to overcrowd the pan. Fry the wings until golden brown and crispy on the outside. This should only take a few minutes as the filling is already steamed and cooked.
Step 9: Once cooked, remove the wings with a slotted spoon and drain the excess oil by placing them on absorbent paper or in a colander. Serve immediately with your favorite dipping sauce, such as Thai Sweet Chili Sauce or Thai Hot Sauce.
Side dishes to complete your meal
Here are some of my favorites Thai Sides to Pair with Chicken Wings:
How to store
- Storing leftovers: Store leftover wings in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a sealed container for up to 2 months.
- Reheat leftovers: To keep them crispy, reheat the wings in an oven or deep fryer at 175°C (350°F) until hot. Cooking them in the microwave can make them soggy, so it’s best to avoid it!
- Go ahead: If you are making ahead, steam the wings and refrigerate them for up to 2 days. Fry or bake them when you’re ready for a fresh, crispy finish. If freezing, allow the steamed wings to cool completely before sealing and placing them in the freezer.
Most delicious Thai chicken appetizers try
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Thai Stuffed Chicken Wings (Peek Gai Yad Sai Tod) Recipe
Recipe of juicy Thai stuffed chicken wings (peek gai yad sai tod), baked or fried, stuffed with pork and noodles. Great for aperitifs or game days!
Prepare the filling
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Place the glass noodles and dried shiitake mushrooms in water for about 15 minutes or until softened. After soaking, cut the glass noodles into 1cm (½ inch) pieces and finely dice the mushrooms.
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Use a mortar and pestle (or food processor) to crush the garlic, coriander root, and black peppercorns until you have a fine mixture.
-
Combine the ground pork, glass noodles, diced mushrooms, and chopped spices in a large bowl. Add the oyster sauce and fish sauce, mixing everything well until well combined.
Debone the chicken wings
-
Start by removing the battery bone completely, as we only need the flat part (wing) with the tip attached. With a sharp knife, carefully make a small incision along the wing bone. Use the tip of the knife to gently separate the meat from the bone, doing so without cutting the skin. Once the meat is completely loosened, carefully remove the smaller bone while keeping the wing and tip intact.
Fill and steam
-
Stuff each boneless wing with the prepared stuffing, making sure that the stuffing is evenly distributed and tightly packed inside.
-
Steam the stuffed wings for about 10 minutes until the filling is cooked.
Fry
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In a small bowl, mix the tempura flour with ice water to form a batter. Store the breadcrumbs in a separate bowl. Dip each stuffed wing into the batter, then roll in breadcrumbs to coat evenly.
-
Heat enough oil in a deep skillet or wok to completely submerge the wings. Once the oil reaches 350°F, lower the stuffed wings into the hot oil, being careful not to overcrowd the pan. Fry the wings until golden brown and crispy on the outside. This should only take a few minutes as the filling is already steamed and cooked.
-
Once cooked, remove the wings with a slotted spoon and drain the excess oil by placing them on absorbent paper or in a colander. Serve immediately with your favorite dipping sauce.
Calories: 666kcal | Carbohydrates: 49G | Protein: 33G | Fat: 37G | Saturated fat: 9G | Polyunsaturated fats: 8G | Monounsaturated fats: 17G | Trans fats: 0.2G | Cholesterol: 105mg | Sodium: 889mg | Potassium: 459mg | Fiber: 3G | Sugar: 4G | Vitamin A: 139UI | Vitamin C: 2mg | Soccer: 130mg | Iron: 4mg
