Boneless Stuffed Chicken Wings
Published April 20, 1985
- Total Time
- 40 minutes
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Ingredients
16 large, meaty chicken wings, about 3 ½ pounds
1 tablespoon butter
½ cup finely chopped onions
¼ pound sausage meat, preferably Italian sausage with fennel seeds
1 teaspoon ground sage
Salt to taste, if desired
Freshly ground pepper to taste
¾ cup cooked rice
2 tablespoons finely chopped parsley
1 egg yolk
4 to 5 tablespoons melted butter, plus butter for greasing a baking sheet
Nutritional analysis per serving (4 servings)
12 grams carbs; 215 milligrams cholesterol; 493 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 18 grams saturated fat; 39 grams fat; 1 gram fiber; 480 milligrams sodium; 23 grams protein; 1 gram sugar
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
Preheat the oven to 425 degrees.
- Step 2
Cut off the main wing bones of each chicken. Reserve the second wing joints and wing tips for another use.
- Step 3
Start boning each main wing bone from the top, cutting and pushing the meat and skin down to the small end portion as though you were partly removing a glove. Chop off the bone near the top. Reshape the meat and skin as it was before.
- Step 4
Heat the one tablespoon of butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the sausage and sage and cook, stirring, until the sausage has completely lost its raw look.
- Step 5
Remove the saucepan from the heat and add the salt, pepper, rice, parsley and egg yolk. Stir well to blend.
- Step 6
Use a small spoon and carefully stuff each boned chicken-wing part, adding the filling at the open end. Fold over the flap to enclose. Arrange the pieces flap side down on a buttered rimmed baking sheet.
- Step 7
Brush the tops of each piece with melted butter and sprinkle with salt and pepper. Place in the oven and bake 15 minutes.
Private Notes