Herb-Marinated Chicken Wings Stuffed With Scallion Goat Cheese
Published November 18, 1995
- Total Time
- 25 minutes, plus refrigeration
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Ingredients
6 ounces goat cheese, softened
2 scallions, finely chopped
24 chicken wings
3 large cloves garlic, peeled and finely chopped
2 tablespoons chopped fresh rosemary
1 teaspoon kosher salt
½ teaspoon freshly ground 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 goat cheese and scallions. Separate the chicken wings at the small joint and save the wing tips for another purpose, like stock. Loosen the skin over the top of the remaining portions, making a pocket between the skin and meat. Fill each pocket with about 1 teaspoon of the goat cheese mixture; do not overfill.
- Step 2
Combine the garlic, rosemary, salt, pepper and oil in a large bowl. Add the chicken wings and turn to coat well. Refrigerate for several hours.
- Step 3
Preheat the broiler. Place the chicken wings on a broiler pan with a drip tray and broil until the skin is browned and chicken is cooked through, about 8 minutes.
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