Special Grilled Stuffed Chicken Wings

Grilled Cambodian stuffed chicken wings on a serving plate, sliced to show the pork and noodle filling. — Special grilled stuffed chicken wings, served with Cambodian pickle.

5.0 from 1 vote

Stuffed chicken wings are a classic Cambodian appetizer, and this version is packed with the bright, aromatic flavors of lemongrass, galangal, and garlic. The wings are carefully deboned, filled with a savory pork and noodle mixture, then grilled until the skin is charred and the filling is juicy.

It is a dish that looks impressive on the table but is easier to make than it seems. Serve it with a crisp Cambodian pickle for a fresh contrast to the rich, smoky meat.

What You Need

The filling starts with minced pork or chicken, softened bean thread noodles, and a fresh paste pounded from lemongrass, galangal, garlic, and chili. Kampot black pepper adds a gentle, fragrant warmth. Fish sauce, soy sauce, and a touch of brown sugar bring the seasoning together.

Equipment

Paring knife: To carefully cut around the bone and remove it from each chicken wing without tearing the skin.
Cutting board: To safely chop the lemongrass, galangal, garlic, chili, and onion.
Mortar and pestle: To pound the aromatics into a coarse, fragrant paste.
Mixing bowl: To combine the minced meat, noodles, paste, and seasonings.
Measuring spoons: To measure the fish sauce, soy sauce, sugar, and pepper.
Grill or BBQ: To cook the stuffed wings over medium heat until charred and cooked through.
Tongs: To turn the wings on the grill without piercing the skin.
Food thermometer: To confirm the stuffing and chicken reach a safe internal temperature.

How to Make Special Grilled Stuffed Chicken Wings

Step 1: Debone the Chicken

Using a small, sharp paring knife, cut around the bone of each chicken drumstick or wing. Gently push the skin and flesh down to expose the bone. Twist the bone to break it, then carefully pull it out. Repeat with the remaining pieces, keeping the skin intact so the filling stays inside.

Step 2: Make the Aromatic Paste

In a mortar and pestle, pound the garlic, lemongrass, galangal, and chili into a coarse paste. The mixture should be fragrant and slightly textured.

Step 3: Mix the Stuffing

In a large mixing bowl, combine the paste with the pork or chicken mince, chopped bean thread noodles, diced onion, fish sauce, soy sauce, brown sugar, and Kampot black pepper. Mix well until everything is evenly distributed.

Step 4: Stuff the Chicken

Fill each deboned chicken piece with the stuffing mixture. Pack it gently but firmly so the filling stays inside during grilling. If the opening feels loose, you can secure it with a toothpick.

Step 5: Grill the Wings

Preheat your grill or BBQ to medium heat. Place the stuffed wings on the grill and cook, turning occasionally, until the chicken skin is golden and slightly charred. The filling and the thickest part of the chicken should reach a safe internal temperature of 165°F (74°C) as measured with a food thermometer. For more guidance on stuffing safety, see the USDA article on stuffed chicken.

Step 6: Serve

Serve the wings hot with a side of Cambodian pickle, such as our green papaya and carrot pickle, for a crisp, tangy contrast.

Cooking Tips

Deboning takes practice. Use a very sharp paring knife and work slowly to avoid tearing the skin.
Let the stuffed wings sit at room temperature for 15 minutes before grilling so they cook more evenly.
If you prefer not to grill, you can bake the stuffed wings in the oven. Place them on a baking tray and cook at a moderate heat until the chicken is cooked through and the skin is golden.
These wings can be frozen for up to 1 week before cooking. Thaw overnight in the refrigerator before grilling.

How to Serve

These stuffed wings work well as an appetizer or as part of a larger Cambodian meal. They pair nicely with steamed rice and a fresh pickle. If you enjoy stuffed chicken, try our Khmer stuffed chicken legs for another take on this technique. For more grilled chicken ideas, browse our grilled ginger chicken wings or our lemongrass grilled chicken.

Recipe Notes

The recipe can be frozen for up to 1 week before cooking.
The stuffed wings can be baked in the oven if you prefer not to grill.
Use a food thermometer to ensure the chicken and stuffing reach 165°F (74°C). For more details, see the USDA’s guidance on doneness versus safety.

Frequently Asked Questions

Can I make these stuffed wings ahead of time?

Yes. You can stuff the wings and refrigerate them for up to 1 day, or freeze them for up to 1 week. Cook them fresh, or thaw overnight in the refrigerator before grilling.

Can I bake instead of grill?

Yes. Arrange the stuffed wings on a baking tray and bake in a preheated oven at a moderate heat until the chicken is cooked through and the skin is golden. Use a food thermometer to check that the filling reaches 165°F (74°C).

Is this recipe gluten-free?

No, because it contains soy sauce and fish sauce, which may contain gluten. Use gluten-free soy sauce if you need a gluten-free version.

Final Thoughts

These stuffed chicken wings bring the flavors of Cambodia to your grill. The aromatic paste, juicy filling, and charred skin make them a standout appetizer or main dish. Give them a try at your next gathering, and serve them with a tangy pickle to balance the richness.

Special Grilled Stuffed Chicken Wings

5.0 from 1 vote

Course: GrillCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

605

kcal

Total time

hour

minutes

A traditional Cambodian appetizer featuring chicken wings filled with a fragrant pork and noodle stuffing, grilled to perfection.

Ingredients

10 chicken drumsticks or wings (about 900 g)
225 g (1/2 lb) pork or chicken mince
2 cups bean thread noodles, soaked in warm water and chopped
1 cup fresh or frozen lemongrass, minced
4 slices fresh galangal root, finely chopped
6 garlic cloves, finely chopped
3 chili peppers, chopped
1 small brown onion, diced
1 teaspoon Kampot black pepper
1 teaspoon brown sugar
1 teaspoon fish sauce
1 teaspoon soy sauce

Directions

Debone the chicken: Using a small, sharp paring knife, cut around the bone. Push the skin and flesh down to expose the bone. Twist and pull out the bone, keeping the skin intact.
Make the paste: Pound garlic, lemongrass, galangal, and chili in a mortar and pestle into a coarse paste.
Mix the stuffing: In a large bowl, combine the paste, minced meat, chopped noodles, onion, fish sauce, soy sauce, sugar, and pepper. Mix well.
Stuff the chicken: Fill each deboned piece with the stuffing mixture. Secure with a toothpick if needed.
Grill: Preheat grill to medium heat. Grill the stuffed wings, turning occasionally, until the skin is golden and the filling reaches 165°F (74°C).
Serve hot with Cambodian pickle.