This delicious recipe comes from one of our favourite local restaurants, Sweet Sour Salt. They’re renowned for their delicious Asian inspired meals, and this stuffed chicken wings recipe is always a winner.

This particular recipe is from their ‘Vineyard Collaborations’ menu, where they focus on local wine producers to showcase their wine alongside the food. Swinging Bridge is the current featured winery (September 2019).


450 grams of minced pork
170 grams of crab meat mince
1 pear grated
1 ½ red onions diced
1 ½ cups of shredded carrot
2 bundles of vermicelli noodles cooked
1  ½ cups of shiitake mushrooms diced finely
2 eggs
2 tablespoons of oyster sauce
Tablespoon of minced garlic
Tablespoon of minced ginger
Salt and pepper to season
Tablespoon of finely cut kaffir lime leaves
3 cups of rice flour
30 chicken wings

  1. Debone all chicken wings and set aside
  2. Add all Ingredients into large mixing bowl and combine
  3. Set aside in fridge until needed
  4. Grab a piping bag and some toothpicks for stuffing wings and sealing them
  5. Now grab mix for stuffing wings
  6. Fill piping bag with mix
  7. Open wing and put in a couple of teaspoons worth of mix using piping bag
  8. Seal off with toothpick
  9. The trick is not to over fill wing as mix expands in heat and the wing will shrink in heat
  10. Now generously coat wings in rice flour and fry till cooked

Garnish and serve, with a glass of Mrs Payten Chardonnay of course! 

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