Chicken Wings Stuffed With Chevre
Published December 28, 1996
- Total Time
- 20 minutes, plus up to 24 hours' refrigeration
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Ingredients
6 ounces goat cheese, softened
2 scallions, finely chopped
24 chicken wings
3 large cloves garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons kosher salt
½ teaspoon freshly ground black pepper
½ cup olive oil
Nutritional analysis per serving (12 servings)
1 gram carbs; 62 milligrams cholesterol; 216 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 179 milligrams sodium; 12 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together the cheese and scallions. Separate the wings at the joint and save the tips for another purpose, like making soup. Loosen the skin over the tops, making a pocket between the skin and the meat. Fill each pocket with about 1 tablespoon of the cheese mixture. Do not overfill.
- Step 2
Combine the garlic, rosemary, salt, pepper and oil in a large bowl. Add the wings and coat well. Refrigerate for several hours, or up to one day.
- Step 3
Preheat the broiler. Broil the wings until the skin is browned and the chicken is cooked through, about 8 minutes.
Private Notes