Total Calories: 1,269
Yield: 8 chicken wings
To bone chicken wings, made a small cut at base of 1 wing; fold down skin to expose bone. Continue folding and pushing skin down until joint is exposed. Using a small, dharp knife, cut cartilage at joint to free large bone; discard bone. Snap cartilage at wing tip to free smaller bone; discard. Smooth skin back into place, forming a tube for stuffing. Repeat with remaining wings.
Combine marinade ingredients in a large bowl and mix well. Add boned chicken wings and stir to coat completely. Cover the bowl and let stand for 1 hour.
Remove wings from marinade and drain, reserving marinade. Add stuffing ingredients to marinade and mix well. Stuff chicken wings with mixture.
Bring water to boil in bottom of steamer. Arrange stuffed wings on steamer rack, cover and steam for 25 minutes. Remove and pat dry. Heat vegetable oil in medium saucepan at 350 F. Add wings in batches and fry until browned on all sides, about 4 to 6 minutes. Remove and drain on paper towels.
To make cucumber dip, combine water, sugar, vinegar, plum sauce, paprika, chili paste, and salt in a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Remove from heat and let cool. Combine cucumber, scallions, red onions, and cilantro in serving bowl. Stir in vinegar mixture. Sprinkle with peanuts.
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