Has anyone done Hmong wings? I got onto these about a year ago: little 8 table restaurant here serving outrageous Hmong food, and their wings are on the menu. They look very labor intensive, as the full wing is literally unrolled so you can pull the bones out of the drummy, then the flapper, leaving the tip intact. Once deboned, the meat and skin is rolled back up, stuffed with eggroll-type filling, then smoked and flash-grilled to crisp up the skin. Served with a sweet chili sauce on the side, they're truly amazing. If anyone has any experience making these, I'd appreciate your input.