You’ll Need
For the Stuffed Wings
10 whole chicken wings, deboned but skin left intact
300g chicken mince
30g glass noodles, soaked and chopped
1 lemongrass stalk, tender core finely minced
2 kaffir lime leaves, very finely shredded
2 spring onions, finely sliced
1 tbsp fish sauce
1 tsp light soy sauce
½ tsp white pepper
1 tsp sesame oil
For the Glaze
1 tbsp sweet chilli sauce
1 tsp lime juice
1 tsp fish sauce
Optional but Dangerous
Sticky rice
Extra sweet chilli sauce
A cold Lao lager
Method
Ask your butcher to debone the whole wings, or remove the bones carefully without tearing the skin.
Mix the chicken mince, noodles, lemongrass, lime leaves, spring onions, fish sauce, soy, pepper and sesame oil.
Fill each wing skin loosely, leaving enough room for the filling to expand.
Secure the open ends with cocktail sticks.
Preheat your air fryer to 180°C.
Lightly spray the wings with oil and arrange them in a single layer.
Air fry for 16 minutes, turning twice.
Mix the glaze ingredients, brush over the wings and cook at 195°C for 4-6 minutes.
Check the centre reaches 75°C and remove every cocktail stick.
Rest for 3 minutes before serving.