Crab & Cheese Stuffed Chicken
Wings wrapped in Bacon
Crab & Cheese Stuffed Chicken
Wings wrapped in Bacon
Ingredients
- 12 whole jumbo chicken wings
- 1 can Crown Prince Natural Lump White Crab Meat, drained
- 8 oz. cream cheese, room temperature
- 1 tbsp Cajun seasoning
- ½ tbsp lemon pepper seasoning
- 3 tbsp finely diced yellow onion
- 2 green onions, sliced
- 3 cloves garlic, minced
- 12 strips bacon
- salt and black pepper, to taste
Directions
Cut drumettes off the whole wings and save them for another use in the future. Keep the wing tip and wing flats attached together. Using a small paring knife, insert into the flat area and go around the bone, loosening meat from the bone. Once you have gone all the way around push the flesh away from the bone all the way down until you reach the wingtip. Snap the bones out of the joint and save for another use or discard. Repeat until all 12 wings are done. Sprinkle the wings with a small amount of Cajun seasoning and olive oil. Combine well and set aside.
Preheat oven to 425°F.
Combine remaining ingredients except for bacon in a mixing bowl. Combine well with a rubber spatula and season to taste.
Using your fingers or a small teaspoon stuff the wings. There is enough filling for each wing. Once all wings have been stuffed wrap each wing (the flat segment only) with one strip of bacon trying to completely cover the open end of the flat segment. Place the bacon wrapped wings onto a baking sheet with a rack. Place the sheet tray into the oven. Bake for at least 40-45min, or until bacon is brown and crisp.
Remove from oven and allow to cool slightly before serving.
Yield: 12 wings
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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