Ingredients
- 16 large, meaty chicken wings, about 3 1/2 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 Information
Nutritional analysis per serving (4 servings)
1038 calories; 76 grams fat; 28 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 13 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 75 grams protein; 548 milligrams cholesterol; 549 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Preheat the oven to 425 degrees.
- Cut off the main wing bones of each chicken. Reserve the second wing joints and wing tips for another use.
- 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.
- 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.
- Remove the saucepan from the heat and add the salt, pepper, rice, parsley and egg yolk. Stir well to blend.
- 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.
- Brush the tops of each piece with melted butter and sprinkle with salt and pepper. Place in the oven and bake 15 minutes.
40 minutes
Dining and Cooking