PREPARE THE FILLING
1. If using glass noodles, soak in boiling water for 5 minutes until softened, then drain and chop into short lengths of about 1cm.
2. Combine the pork mince, garlic, chillies, coriander stems, spring onions, fish sauce, oyster sauce, soy sauce, sugar and white pepper in a mixing bowl. Add the chopped glass noodles if using. Mix thoroughly with your hands until well combined and slightly sticky — this cohesion helps the filling hold together inside the wing. Refrigerate until ready to use.

DEBONE THE CHICKEN WINGS
3. Separate the joints: locate the three sections of each wing — drumette, wingette and wing tip. Cut through the joint between the drumette and wingette to separate them. Reserve the drumettes for another use. You want the wingette with the wing tip still attached.
4. Hold the wingette with the wider end facing up. Using the tip of a small, sharp paring knife, cut around the exposed ends of the two thin bones. Scrape the flesh downward away from the bones, keeping the blade angled toward the bone, not the skin. Once loosened along both bones, carefully twist and pull each bone free from the joint at the wing tip end.
5. You should now have a small pocket of boneless meat encased in skin, with the wing tip as a handle. If the skin tears, press the edges together and dust with flour to seal.

STUFF THE WINGS
6. Open each deboned wingette and spoon in about 1.5–2 tablespoons of filling, pressing firmly to eliminate air pockets. Fill generously but not to overflowing — the meat shrinks during cooking.
7. Press the skin closed over the filling and dust the opening with a little plain flour to help seal. For extra security, pin the opening with a wooden toothpick, removing before serving.
8. Set the stuffed wings on a plate, seam-side down, and refrigerate for at least 15 minutes.

MAKE THE SOY CARAMEL SAUCE
9. Place the sugar and water in a small, heavy saucepan over medium-high heat. Do not stir — swirl the pan gently if needed. Cook until the sugar turns a deep amber caramel, about 5–6 minutes. Watch closely in the final minute.
10. Remove from the heat and carefully add the soy sauce — it will spit and bubble violently, so stand back. Stir to combine, returning to low heat if the caramel seizes. Once smooth, stir in the fish sauce, rice wine vinegar, garlic and sliced chilli.
11. Remove from the heat and add the lime juice last — off heat preserves its brightness. The sauce should be glossy, sweet-salty-sour, with gentle caramel bitterness and chilli warmth. Taste and adjust.

DEEP-FRY THE WINGS
12. Fill a deep, heavy-based pan or Dutch oven with enough neutral oil to submerge the wings — at least 8cm deep. Heat to 170°C (340°F).
13. Lightly dust the stuffed wings all over with flour, shaking off excess.
14. Lower 3–4 wings at a time into the hot oil. Fry for 8–10 minutes, turning occasionally with tongs, until the skin is deep golden-brown and crispy all over. The internal temperature should reach 75°C (165°F).
15. Drain on a wire rack set over a tray, not directly on kitchen paper. Rest for 2 minutes before cutting.

SERVE
16. Slice each wing in half on an angle to reveal the filling — showing the contrast between crispy golden skin and the speckled pork inside.
17. Arrange on a warm plate with the soy caramel sauce drizzled over and pooled alongside. Scatter with fresh coriander leaves and sesame seeds if using. Serve with lime wedges.