AmySchumersAnalTumor: this is messy as fuck, 10/10 would serve as a hor d’oeuvres at black tie event.
charlatan-of-doom: Those poor beaters…
aManPerson: these couldnt be formed by hand and put in the muffin tins? is mix too loose?
i’ve made homemade nuggets with ingredients like this before, and it just had a homogenous dirty flavor to me. i love all the ingredients, even in hot wings, but mixing it all together was a little off for me.
something to think about if you want to try it.
Ariel_Etaime: I’d add some garlic to the Panko to kick it up a notch!
MyWorkoutisEatinFast: #Recipe
**Ingredients**
**Filling**
3 skinless, boneless chicken thighs, finely diced
1 cup hot wing sauce
8 ounces cream cheese, room temperature
8 ounce blue cheese wedge, crumbled and divided
4 celery sticks, diced
Crust
cooking spray
3 cups panko (Japanese breadcrumbs)
1 cup butter, melted
1-1/2 cups grated Parmesan cheese
4 Tablespoons chopped, fresh chives
**Directions**
In a large bowl, combine chicken, hot wing sauce, cream cheese and 4 oz of the blue cheese. If the cream cheese is room temperature, this will be really easy. Set aside.
Preheat oven to 350 degrees. Spray mini muffin pan with nonstick spray. Toss panko, Parmesan and chives in a bowl. Drizzle melted butter over, crumb mixture, tossing with a fork until evenly moistened. Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (make a well with your thumb), forming crust. Spoon 1 generous Tablespoon chicken mixture into each cup. Sprinkle more panko mixture over each.
Bake hot wing cakes until golden on top and set, about 20 minutes. Cool in pan 15 minutes, do not rush this, they will fall apart if you try to move them too soon. Gently lift each cake out of the pan with a small fork onto a serving platter. Sprinkle with the last 4 ounces of blue cheese and diced celery.
CapitanWaffles: Okay is it just me or do the manicured nails in some vids bother anyone else? Like, I don’t wanna eat your nail polish if it chips.
