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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This recipe was a popular one at the restaurant that my wife was working in, located in Merrimack New Hampshire. The original was available in two strengths "normal" and "five flames" - so you can suit yourself as the heat by simply increasing and decreasing the amount of chilis and curry paste that is added to the stuffing mixture. As for the question "how many does it make" the answer is that it depends on how well you stuff the wings. These little morsels can be eaten as a starter, as a snack, as a side dish with a large Thai dinner.
12 chicken wings
Marinade
1 teaspoon nam pla
¼ cup takhrai (lemon grass), very finely sliced
2 tablespoon minced garlic
1 teaspoon freshly ground prik thai (black pepper)
¼ cup chopped pak chi (cilantro)
Stuffing
drained nam jim wan
drained king dong
1 cup shrimp, pureed or finely chopped
1 tablespoon prik ki nu daeng (red birdseye chilis), minced
1 tablespoon prik nam pao
1 tablespoon red curry paste
Chop the chicken wings in half. Combine the marinade ingredients and marinade the wings overnight. Then 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). Drain about one tablespoon of the ginger from a bottle of khing dong and 1 tablespoon of the chili/garlic mixture from a bottle of nam jim wan. Combine all the ingredients of the stuffing to form a fine paste and then stuff the wing portions with it. The mini drumsticks can now be barbecued 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!