Aromatic Stuffed Chicken Wings

Recipe sourced: Chef Ricky Ng
Ingredients A:
6 chicken wings
some oil for deep frying

Ingredients B (Filling):
150g minced chicken
150g minced prawns
2 water chestnuts, diced
11/2 tbsp coconut powder
1/4 tsp black pepper powder
1/2 tbsp chicken stock powder
1 tbsp corn flour

Ingredients C (Mixed well):
1/4 tsp salt
1/4 tsp white peppercorn powder
(Next time to add litte of dark soy sauce )

Method: 
Wiggle the drummette to loosen the bone from its joint.
Using a paring knife, cut along the bone to detach the flesh from the drummette bone.
Cut off the bone at its joint.  Repeat with the rest.
In a bowl, combine ingredients (B) and mix well.
Take one small portion of mixture and stuff it into the opening of the deboned chicken wing.
Secure with a toothpick.
Rub ingredients C mixture over chicken wings and marinate for 15 minutes.
Deep fry chicken wings in medium hot oil until golden brown.
Remove and drain, discard the toothpick before serving.