You like chicken wings, right? You love sucking the tender morsels of chicken off the bone, gnawing away in search of the tiny scraps of meat that will get stuck in your teeth? Yeah, well, here's a better way to eat your chicken wings — boneless and stuffed with bacon. It sounds super intimidating, but it's actually quite easy to prepare. Follow the recipe below and thank us later.
20 pcs. chicken wings (must be the actual wing part, not the drumette, with the wing-tip still attached) 1 lb. bacon, finely diced 1/2 lb. good quality sausage meat (removed from casing) 1 small Spanish onion, finely diced 3-4 cloves garlic, minced 1/2 bunch of Italian parsley, roughly chopped
Blue cheese dressing:
1/2 cup mayonnaise, homemade preferred 1/3 cup full fat sour cream 1/4 cup good quality blue cheese 2 tbsp. lemon juice 2 tbsp. hot sauce (or to taste) 4 tbsp. finely chopped chives salt and pepper to taste
- To debone wings, loosen meat from fat end of wing with a sharp, stiff knife. Gradually, scrape meat down the bone to the joint and pop out double bones.
- For the stuffing, combine sausage meat, minced bacon (yes, raw), onion, garlic and parsley in a bowl. Stuff each chicken wing’s cavity with this bacon/sausage mixture and line up on a parchment lined roasting pan. Roast at 425 degrees until nicely browned.
- Meanwhile, make blue cheese dressing by simply combining all dressing ingredients and adjust to your tastes.
- Serve wings with blue cheese dressing and some bubble and squeak (leftover mashed potato and vegetables fried up in a non-stick pan with butter until crusty and brown)