Prosciutto-Wrapped Wings with Goat Cheese

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Whenever I go out to eat, there are certain things I come across on a menu that stop my eyes dead in their tracks. It doesn’t matter what kind of culinary establishment it is. If it’s on the menu, I’m ordering it. As simple as it might sound, the mighty chicken wing is one of those delicacies I cannot move past, especially when I’m in a pub.

Chicken wings, despite their apparent simplicity, can be butchered really easily. I’ve had my fair share that have been exceptional. And then there were those that were either over-fried and bone-dry or sopping wet and soggy. It may only be a wing, but what I’ve learned is that making a good chicken wing takes some skill, and if you’re one that likes to think outside of the box, you can produce something special.

So today, I share with you my recipe for Prosciutto-Wrapped Wings with Goat Cheese. These chicken wings have both the crispness we expect from the dish while remaining extremely juicy. They are flavored with one of my favorite spice blends from France before being wrapped in delicious prosciutto, marrying staples from numerous countries in the most perfect of ways.

I’m a blue cheese fanatic and never eat wings without it, but the dollops of goat cheese will remove any desire to dip this wing in a sauce, making this dish simple to execute and a lot less messy while you eat it.

These wings are a must-do for your next party, regardless of the occasion, so treat yourself and your guests by trying out this recipe. Just a warning: you may never want to make wings a different way again!


Prosciutto-Wrapped Wings with Goat Cheese

(recipe serving size – 18 wingettes)

For the wings:

9 wings cut into wingettes (18 pieces in total)

18 thin slices of prosciutto (about 1/2 lb)

2 tsp dried ground herbes de provence (1 tb dried unground)

1 tsp granulated garlic

1/2 tsp cracked black pepper plus 1/2 tsp for the prosciutto

1/2 tsp kosher salt

4 ounces of goat cheese, hand-crumbled

Fresh thyme for garnish

Preheat oven to 425.

Coat the cut wings with the spices and wrap each piece with one slice of prosciutto. Sprinkle the remaining 1/2 tsp of cracked black pepper on the prosciutto-wrapped wings. Place the wings on a wire rack and roast in the center of the oven for 25 minutes.

Place the pieces on a large serving platter. Crumble goat cheese over the wings while they are still hot. Garnish with the fresh thyme and serve while warm.

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