Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
¼ cup pine nuts, toasted 1 pound ground veal
¼ cup chopped roasted red pepper (bottled variety)
2 green onions, ends trimmed, minced
3 cloves garlic, minced ½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chopped fresh basil
1 egg, beaten
ITALIAN TOMATO GLAZE
2 tablespoons olive oil
3 cloves garlic, minced
1 cup bottled tomato or spaghetti sauce
1 cup red wine
2 teaspoons tomato paste
½ teaspoon salt
1 tablespoon minced fresh oregano
½ teaspoon crushed red chile flakes
Prepare the wings for stuffing. In a bowl combine the nuts, veal, red peppers, green onions, garlic, salt, black pep-per, basil, and egg. Using your fingers, mix until evenly blended. Transfer the stuffing to a pastry bag and fill the wings.
To make the glaze, place a saucepan over medium heat. Add the olive oil and sauté the garlic until it sizzles, about 1 minute. Then add the tomato sauce, wine, tomato paste, salt, oregano, and chile flakes. Bring to a boil and cook for 10 minutes at a low boil. Cool the sauce to room temperature.
Place the wings in a large bowl and pour the glaze over the wings. Gently coat the chicken wings with the glaze. This can be done up to 12 hours in advance; keep refrigerated.
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the wings and reserve the glaze. Place the wings in a single layer on the rack and roast for 45 minutes. Serve.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.