🍗 Glutinous Rice–Stuffed Chicken Wings

🍗 Glutinous Rice–Stuffed Chicken Wings

Serves

3–4 people (10–12 wings)

Prep Time

40 minutes

Cook Time

30–35 minutes

Ingredients

Chicken Wings

• 10–12 whole chicken wings

• 1 tsp salt

• ½ tsp white pepper

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

Glutinous Rice Filling

• 1 cup glutinous rice, soaked for 3–4 hours

• 60 g Chinese sausage (lap cheong), finely diced

• 1 tbsp dried shrimp, soaked and chopped (optional)

• 1 tbsp corn kernels (optional, for sweetness)

• 1 tbsp soy sauce

• ½ tbsp dark soy sauce

• ½ tsp sugar

• ½ tsp sesame oil

• 1 tsp minced garlic

• 1 tsp minced ginger

• 1 tbsp oil

Glaze / Sauce

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp honey or brown sugar

• 1 tbsp Shaoxing wine

• ½ tsp dark soy sauce

• 2 tbsp water

Instructions

1. Prepare the Chicken Wings

• Remove the wing tip.

• Carefully loosen the skin from the meat using fingers or the back of a spoon.

• Push the meat inward to create a pocket inside the skin.

• Marinate wings with salt, white pepper, soy sauce, and Shaoxing wine.

• Refrigerate for 20–30 minutes.

2. Prepare the Glutinous Rice Filling

• Drain soaked glutinous rice thoroughly.

• Heat oil in a pan over medium heat.

• Sauté garlic and ginger until fragrant.

• Add sausage, dried shrimp, and corn. Stir-fry for 1–2 minutes.

• Add rice, soy sauce, dark soy sauce, sugar, and sesame oil.

• Stir well until rice is evenly coated and glossy.

• Remove from heat and let cool slightly.

3. Stuff the Wings

• Spoon the rice mixture into each wing pocket.

• Do not overfill — rice will expand during cooking.

• Seal the opening with toothpicks or kitchen twine.

4. Cook the Wings (Pan-Fry + Braise Method)

• Heat a non-stick pan with a little oil over medium heat.

• Pan-fry wings until golden brown on all sides.

• Mix glaze ingredients and pour into the pan.

• Cover and simmer on low heat for 15–20 minutes, turning occasionally.

• Remove lid and increase heat slightly to thicken and caramelize the sauce.

5. Final Step

• Remove toothpicks.

• Spoon glaze over wings for a shiny finish.

Serving

• Serve hot, cut in half to reveal the sticky rice center.

• Perfect as:

  • Party food

  • Street-food style snack

  • Takeout-style main dish