Stuffed Chicken Wings

Pat the chicken wings dry with paper towels and arrange them on a cutting board.

Using a sharp knife or kitchen shears, carefully cut a slit along the bone of each wing to create a pocket for stuffing, taking care not to cut through the opposite side.

Season the inside of each stuffed pocket with a pinch of salt and pepper, then stuff with desired filling (such as minced pork, mushrooms, or herbs).

Heat oil in a large skillet or wok over medium-high heat.

Place the stuffed wings in the hot oil and cook for 8-10 minutes, turning occasionally, until the skin is golden brown and crispy.

Drizzle the nuoc mam sauce or light soy sauce over the wings and toss gently to coat.

Cover the skillet with a lid or foil and reduce heat to medium, then cook for an additional 12-15 minutes until the filling is cooked through and the wings are tender.

Transfer the stuffed chicken wings to a serving plate and drizzle with any remaining pan sauce, then serve hot with steamed rice or fresh herbs.