The spiceness can be adjusted to your taste according to the amount of chiles and curry paste you use in the stuffing mixture.

Quantity 12 wings

These little morsels can be eaten as a starter, or as a snack on their
own. They are also served as a side dish with a larger Thai dinner.

Marinade

1 tsp nam plah (fish sauce)
1/4 cup of takrai (lemon grass), very finely sliced and poubded
2 tabs of minced garlic
1 tsp freshly ground prik thai (black pepper)
1/4 cup of chopped pak chi (cilantro)

Stuffing

drained Nam Jim Priao Wan - chile/garlic(see method)
drained khing dong-ginger (see method)
1 cup of shrimp, pureed or finely minced
1 tab prik kee nu daeng (red birdseye chiles), finely minced
1 tab phrik nam pao (chile paste in oil)
1 tab red curry paste

12 chicken wings

Method

Remove the tip end of the chicken wing, then cut in half at the joint.

Combine the marinade ingredients and marinade the wings overnight.

Now you separate the meat from the bones by gripping one end of each wing piece and firmly jerking the meat and skin from the other end back to your
hold.

Drain about one tablespoon of the ginger from a bottle of ginger (khing dong, and drain a tablespoon of the chile/garlic mixture for a bottle of
Nam Jim Priao Wan.

Place all the ingredients of the stuffing in a mortor and pound thoroughly with a pestle, or place in your food processor to form a fine paste, making
sure that the ingredients are thoroughly incorporated to avoid "hot
spots" in the mixture.

Now stuff the wing portions with it. (You can insert the stuffing using a cake icing bag)to stuff the wings or spoon into the wings.

The mini drumsticks can be barbequed or deep fried until golden brown.

Serve with ginger (khing dong) and chile/garlic (nam jim wan).

Notes: If you are serving to guests whoo 't use to very hot, you can make some wings hotter than others. To mark them just the hotter ones into red food colouring that has been diluted with water.

This recipe is based on one learned from Muoi Khuntilanont.