Stuffed Chicken Wings with Calamansi Dip

Stuffed Chicken Wings with Calamansi Dip

By Elizabeth Liew  ,

May 16, 2019

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Elevate the humble chicken wing with this stuffed version - the water chestnuts and leek add crunch to every bite and are a great way to make meat taste even better. No bones means it's safer for kiddos too! This recipe is part of Open Kitchen by Janice O'Connor. All proceeds from the book sales will go to the Make-A-Wish Foundation Singapore.

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 10 Wings


10 big-sized chicken wings

7.5 cm white part of the leek

7.5 cm green part of the leek

2 water chestnuts, peeled, finely diced

1 tsp chicken powder

Salt & white pepper

Chicken Marinade

Meat from the wings, minced

1 tbsp light soy sauce

½ tsp sugar

¼ tsp white pepper

Dipping Sauce

½ cup calamansi juice

2 tbsps fish sauce

1½ tbsps sugar

1 or 2 chilli padi, sliced


1Debone wings and remove bones from first and mid joints.

2Take out the meat from first joint, chop and mix with leek, water chestnuts and seasoning. Marinate the wings for 1 hour.

3Stuff each wing and use toothpicks to ‘sew’ up the wings.

4Heat water to a boil. On a wire rack, steam stuffed wings for 20 mins. Allow it to cool.

5Deep fry till it turns golden before serving.

Janice's tip: Seasoning depends on the sourness of the calamansi. Taste to adjust.