Rinse and pat dry the chicken wing drummettes.

Carefully debone the drummettes, leaving the meat intact. You should end up with hollow chicken wings.

In a bowl, mix the finely ground pork, plump medium shrimp (chopped), thinly sliced carrot ribbons, minced garlic, and delicate bean thread noodles (pre-soaked and chopped).

Add premium fish sauce and organic cane sugar to the filling mixture. Adjust the seasoning to your taste.

Gently stuff each hollow chicken wing with the prepared filling mixture. Be sure not to overstuff to allow for secure sealing.

Use toothpicks or kitchen twine to secure the filled chicken wings, ensuring the filling stays inside during cooking.

Roll each stuffed chicken wing in high-quality corn starch until they are well-coated. This will give the wings a crispy texture when fried.

Heat oil in a deep fryer or a deep, heavy-bottomed skillet to 350°F (175°C).

Carefully place the coated wings into the hot oil and fry until they are golden brown and the chicken is cooked through.

Remove the fried wings and drain them on paper towels to remove excess oil. Allow them to rest for a few minutes.

Arrange the Thai Angel Wings on a serving platter.

Optionally, serve with a dipping sauce made from a combination of fish sauce, lime juice, and a touch of sugar.

Serve these Thai Angel Wings as an appetizer or part of a larger Thai meal. Enjoy the delicious blend of flavors and textures!