Chicken Wings Stuffed With Chevre
- Total Time
- 20 minutes, plus up to 24 hours' refrigeration
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Ingredients
- 6ounces goat cheese, softened
- 2scallions, finely chopped
- 24chicken wings
- 3large cloves garlic, minced
- 2tablespoons fresh rosemary, minced
- 2tablespoons kosher salt
- ½teaspoon freshly ground black pepper
- ½cup olive oil
Nutritional analysis per serving (12 servings)
216 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 179 milligrams sodium
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