Ingredients:

  • 8 large Whole Chicken Wings (Flats and drumettes attached)
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 4 oz Ground Pork (medium fat)
  • 2 oz Raw Shrimp (peeled, deveined, finely chopped)
  • 1/4 cup Water Chestnuts (drained, finely diced)
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, freshly grated
  • 1 tbsp Spring Onion (green part only), thinly sliced
  • 1 tbsp Egg White (from a large egg)
  • 1 tbsp Cornstarch or Tapioca Starch
  • 1 tsp Soy Sauce (low sodium)
  • 1/2 tsp Fish Sauce (Nam Pla)
  • 1/2 tsp Sesame Oil (toasted)
  • 1/4 tsp White Pepper
  • 2 tbsp Neutral Oil (e.g., sunflower, rapeseed)
  • 2 tbsp Honey
  • 1 tbsp Soy Sauce (low sodium)
  • 1 tsp Rice Vinegar
  • 1 tbsp Water

Instructions:

  1. Prepare the wings by carefully deboning both the drumette and flat sections using a sharp paring knife. Scrape the meat away from the bone ends until both main bones are removed, leaving the small wing tip structure intact. Turn the skin back out to create a clean pocket. Season the inside lightly with salt and pepper.
  2. Mix the Stuffing: In a medium bowl, combine ground pork, chopped shrimp, water chestnuts, garlic, ginger, spring onion, egg white, cornstarch, soy sauce, fish sauce, sesame oil, and white pepper. Mix thoroughly until the mixture is uniform and slightly sticky.
  3. Stuff the Wings: Load the filling mixture into a piping bag (or a Ziploc bag with a corner snipped). Carefully pipe the filling firmly into the cavity of each boneless wing, ensuring it is packed firmly but not overly tight. Place the stuffed wings on a parchment-lined tray and chill for 30 minutes. This step is essential for shape retention.
  4. Preheat and Sear: Preheat the oven to 375°F (190°C). Heat the neutral oil in a large oven-safe skillet over medium-high heat. Place the wings in the hot skillet and sear for 3–4 minutes per side until golden brown and crispy.
  5. Finish Cooking: Transfer the skillet to the preheated oven. Bake for 12–15 minutes, or until the internal temperature of the filling reaches 165°F (74°C).
  6. Prepare the Glaze: While the wings bake, combine the honey, soy sauce, rice vinegar, and water in a small saucepan. Bring to a gentle simmer and cook for 1 minute until slightly thickened. Remove from heat.
  7. Glaze and Serve: Once the wings are cooked through, remove them from the oven. Brush generously with the sticky umami glaze while they are still hot. Rest for 5 minutes before serving.