1 Turn chicken wing joints backwards to separate the lower portion. Where the bone met the body, use a knife to scrape back the flesh around the cut end and press the flesh toward joint. Cut or break off the exposed bone, leaving a pocket of de-boned wing meat and skin.
2 Cut shrimp along back, remove the internal organs, rinse, pat dry and chop finely.
3 Rinse and peel scallions, ginger and garlic. Chop finely, keeping each ingredient separate.
4 Mix shrimp, ground pork, scallions, ginger and garlic thoroughly in a bowl with curry paste and half of the fish sauce. Roll into 12 equal-sized balls.
5 Place the balls inside the chicken wing pockets. Seal the openings with toothpicks.
6 Squeeze lime separately. Mix 1 tablespoon of lime juice and sweet soy sauce. Drizzle mixture over the wings. Turn the wings over and place next to one another on a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3)(approximately 400°F/convection 350°F) for 25 minutes.
7 Meanwhile, peel and finely chop the red onion. Rinse and trim cucumber, cut in half lengthwise and remove seeds. Slice into thin slices. Peel the mango and slice flesh off the pit, then cut flesh into small cubes, roughly 5 mm (approximately 1/4 inch).
8 Rinse Thai basil and mint, shake dry, pluck leaves and chop coarsely. Mix all salad ingredients with rice vinegar, remaining fish sauce and 1 pinch of salt. Take wings out of the oven and serve with the mango salad.