For the wings:
- 1 pound chicken wings, drumsticks removed and wing deboned
For the glaze:
- 1/4 cup brown sugar
- 1/4 cup fish sauce
- 1 jalapeno, sliced
- Combine all ingredients in a saucepot over medium heat for 15 minutes and reduce to a syrup-like consistency.
For the filling:
- 4 dried shiitake mushrooms soaked in hot water until soft
- 1/2 cup glass noodles (Note: these are not rice noodles. It is important that they are made from mung bean, otherwise they will end up soggy.)
- 3 cloves garlic
- 8 cilantro stems, chopped
- 1 teaspoon black peppercorns
- 1/2 pound ground pork, or other ground meat of choice
- 1/3 cup grated carrot
- 1 green onion, sliced
- 3 teaspoons oyster sauce (You can omit if you don’t have it on hand and increase the amounts of soy, fish sauce, and sugar by 1 teaspoon with 1/2 teaspoon cornstarch added.)
- 3 teaspoons soy sauce
- 1 1/2 teaspoons fish sauce
- 1 1/2 teaspoons sugar
- 1. Soak the glass noodles in warm water for about 10 minutes until softened, strain them and cut soaked noodles with scissors into 3/4-inch pieces.
2. Remove mushrooms from soaking water and squeeze out excess water, remove stems and finely dice.
3. Grind peppercorns in a mortar and pestle until fine, add garlic and cilantro stems and pound into a paste.
4. In a mixing bowl, combine the garlic paste, ground pork, glass noodles, grated carrot, green onions, shiitake mushrooms, oyster sauce, fish sauce, soy sauce and sugar. Knead together with your hands until well mixed.
5. Stuff the wings, make sure to push the filling in tightly so there are no air pockets. Keep the filling flush with the edge of the wings, and no more, because the wings will shrink when cooked and the filling may seep out.
6. As you fill all of the wings, line them up on the prepared sheet tray being careful not to overcrowd the pan. Brush the wings liberally with the glaze and bake them for about 12 minutes. Then baste with more glaze and bake for an additional 5-7 minutes.
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