INGREDIENTS

• 8 large chicken wings
• 1/3 cup risoni pasta
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh chives
• 50g chopped salami
• 2 tablespoons chopped black olives
• 1/2 teaspoon cracked black peppercorns
• 1 tablespoon tomato paste
• 1 teaspoon olive oil
• 30g butter, melted
• 1/3 cup grated fresh parmesan cheese

CHICKEN WING POCKETS WITH TASTY RISONI FILLING METHOD:

Holding the large end of the third joint of the chicken wing, trim around the bone with a knife. Cut, scrape, and push the meat down to the second joint, without cutting skin. Twist bone and remove; discard bone.

In a large saucepan of boiling water, place the pasta, uncovered, and bring it to a boil until just tender; drain. 

Combine pasta, herbs, salami, olives, peppercorns, paste, and oil in a bowl. Spoon mixture into chicken wing cavities, and secure openings with toothpicks.

Just before serving, brush the wings with butter, and place them on a rack over the baking dish. When the chicken is tender, sprinkle cheese and bake for another 10 minutes.

Makes 8.

Note: You can be prepared a day ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked wings suitable.

Microwave: Not suitable.

 Also Read: MINESTRONE