I am using the grilling method but you can also deep fry these wings. To do so you will have to take it another step. Steam it over boiling water for 6-7 minutes, then leave to cool. Dust them with rice flour, deep-fry in hot oil and drain on paper towel to absorb the excess oil.

From now on I’m not going to order them anymore. I like my Cambodian version with Kroeung than the sweet kind they serve at Thai restaurants.

Stuffed Chicken Wings
(Slab Mon Baok) ស្លាបម៉ាន់បោក

Ingredients
12 chicken wings
12 toothpicks or 6 skewers (optional)

Stuffing
½ mung bean noodles (glass noodles), soak in warm water until soften
3 tablespoons ground pork
2 tablespoons chicken meat from wings, chopped
1 teaspoon sugar
1 teaspoon fish sauce
1 tablespoon oyster sauce
3 tablespoons kroeung
1 tablespoon chopped peanuts

Grill seasoning
1 1/2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crush red pepper

Method:
Cut the chicken wings at the first joint and keep the top joint for another dish. To remove the two bones in the wing, place the point of a knife between them and run the knife around the top of each bone. Push the flesh down and off the bone and carefully twist each bone out. Try to pull as much as meat out from the sides on the skin. Set them aside.

Combine all the ingredients and mix well. Fill the boned section of the wings with 1-2 teaspoons of filling in each. Try not to overfill or they might burst when cooking. You can secure the tops with a toothpick or thread a couple wings on a skewer. Repeat this step until all the wings has been stuffed.

Next dust the grilled seasoning on both sides of the wing. Place it on a grill and cook until brown.  Remove toothpicks/skewers. Stuffed wings can be served as an appetizer or as a meal with steamed rice and pickled things.