Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings lear corn
2 green onions, ends trimmed, minced
1 pound ground lamb
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
½ cup ketchup
½ teaspoon salt
2 cups your favorite barbecue sauce
¼ cup chopped parsley
Prepare the chicken wings for stuffing. Cut the kernels off the corn. In a bowl, combine the corn kernels, green onions, lamb, garlic, Worcestershire sauce, ketchup, and salt. Using your fingers, mix until evenly blended. Transfer the stuffing to a pastry bag and fill the wings. This can be done up to 12 hours in advance of cooking; 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. Coat the wings with the barbecue sauce. Place the wings in a single layer on the rack. Place the baking pan in the middle of the oven and roast for 45 minutes. Sprinkle with the chopped parsley. Serve hot.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.