Serves: 5
Total Calories: 329
Chop the chicken wings in half.
Combine the marinade ingredients and marinade the wings overnight.
Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag).
Drain about one tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan.
Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. Then stuff the wing portions with it.
The mini drumsticks can now be barbequed or deep fried until golden brown.
Serve with khing dong and nam jim wan.
Footnote: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!
This Bpeek Kai Yat Sai Koong (stuffed chicken wings) recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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