Recipe Created by Noble Pig | Serves: About 48
Ingredients:
Filling:
3 skinless, boneless chicken thighs, finely diced
1 cup Saucy Mama 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°F. 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 crab 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.
- Recipe courtesy of Cathy Pollak