Chicken Wings Stuffed With Chevre

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 Information

  • Nutritional analysis per serving (12 servings)

    307 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 19 grams protein; 115 milligrams cholesterol; 789 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

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.
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.
3. Preheat the broiler. Broil the wings until the skin is browned and the chicken is cooked through, about 8 minutes.