Thursday, April 24, 2014

Stuffed Chicken Wings

Chicken wings are one of my favorite guilty pleasures, especially fried with tons of Sriracha and Chunky Bleu Cheese!  The prices for these puppies seem to be battling those of gold bouillon in some stores, so I wanted to make the best of the purchase, sans frying, and take the chicken wings to new and exciting heights, no pun intended lol.
With a simple packaged Chicken stuffing and some fresh diced mushrooms, I stuffed,  then baked the wings until cooked through and golden.   Serve these wings with savory sides like garlic mashed potatoes,  glazed carrots and/or wilted spinach.   My mom really liked the recipe and I beamed with pride because she is my most discerning critic!
This recipe is a bit demanding, but not difficult if you have basic knife skills and a sharp one at that, preferably a filet knife.  It is however, fun to see the reactions of the family when they realize that you've
managed to stuff a chicken wing!
10-12 chicken wings
1 5 oz. box chicken stuffing
1/2 c. fresh, small diced mushrooms
2 tsp. chicken broth or water
olive oil for drizzling
Preheat oven to 375*F.
Combine stuffing , mushrooms and stock .
Remove tips from chicken wings, set aside for stock or other use.
Make an incision about 1 inch long on the inside of the wing, where the fan-like skin is and carefully separate skin from meat as much as possible.
With the knife separate the meat between the two flat wing bones for slightly more space.
Stuff each wing with about 2 tbsp. stuffing mix and place stuffed side down in a lightly greased baking pan or dish.  It is okay to fit the wings snugly end to front to help keep uniform as it cooks.
After all wings have been stuffed, lightly brush with olive oil.
Sprinkle with Paprika and SPST.
Bake for 10-15 minutes uncovered, until start to turn golden, reduce heat to 350*, then bake about 20-25 minutes loosely fitted with foil.
Transfer to paper towels for several minutes before plating.
Serves 5-6.

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