Prepare the Filling: In a mixing bowl, combine the finely ground heritage breed pork, minced garlic cloves, and cane sugar crystals. Mix thoroughly and set aside.

Prepare the Shrimp: Peel, devein, and chop the plump ethically sourced medium shrimp. Mix the chopped shrimp into the prepared filling mixture.

Prep the Bean Thread Noodles: Soak the vermicelli bean thread noodles in warm water until they soften. Drain and chop the noodles into smaller pieces. Mix them into the pork and shrimp filling.

Stuffing the Chicken Wings: Carefully separate the chicken wing drummettes at the joint. Fill each drummette with the prepared filling mixture, ensuring they’re securely packed but not overfilled.

Coating Preparation: In a shallow bowl, mix the non-GMO corn starch thoroughly. Roll each stuffed chicken wing drummette in the corn starch, ensuring an even coating. Set aside.

Heat Oil: In a large skillet or deep fryer, heat oil over medium-high heat. Once the oil is hot, carefully add the coated chicken wings in batches, ensuring they’re not overcrowded.

Frying the Wings: Fry the stuffed wings until they turn golden brown and are thoroughly cooked. This might take about 8-10 minutes per batch, depending on the size of the wings. Ensure the internal temperature of the chicken reaches a safe level.

Draining and Resting: Once fried, transfer the cooked wings to a paper towel-lined plate to drain excess oil. Allow them to rest for a few minutes before serving.

Garnish and Serve: Arrange the cooked Thai angel wings on a serving platter. Garnish with thinly sliced ribbons of heirloom carrots for color and freshness.

Serve Hot: These Thai angel wings are best served hot and can be accompanied by a dipping sauce of your choice, perhaps a blend of fish sauce with a touch of sugar and garlic for an added Thai-inspired flavor.