Jambalaya Stuffed Chicken Wings

Prep Time

40 minutes

Cook Time

50 minutes

Servings

3-4 people

Bring the bayou to your dinner table with these mouth-watering jambalaya-stuffed chicken wings by @capt.cooking. The fantastic combination of Cajun flavors makes this a mouth-watering southern meal you won’t be able to resist!

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Ingredients

2-4 Pounds Chicken Wings
1/2 Cup Green Onions, Chopped
Tony’s Original Creole Seasoning, to Taste
1 Box (or 2) Tony’s Creole Jambalaya Rice Dinner Mix
Tony’s Creole-Style Ranch Salad Dressing, to Taste
1/2 Cup Tony’s 30-Minute Chicken Marinade
3 Tablespoons Tony’s Pepper Sauce (Optional)
Clear

Directions

Cook Tony’s Jambalaya Dinner Mix according to the instruction on the box. Once done, set aside to cool completely. (Use one box if you only want to stuff the chicken wings, but use two boxes if you want to also serve the wings with jambalaya on the side.)
To stuff the chicken wings, carefully lift and peel back the skin of the wings. Insert your fingers under a portion of the chicken skin, then make a small pocket for the filling by carefully moving your fingers and lifting the skin simultaneously. Repeat this process with all of the wings.
In a mixing bowl, marinate the chicken wings with Tony’s Original Creole Seasoning, to taste, and Tony’s 30-Minute Chicken Marinade. You may also add Tony’s Pepper Sauce if you choose.
After 30 minutes of marinating, stuff each wing with the jambalaya mix by carefully inserting and pressing the jambalaya into the pocket of the skin you made earlier.
After stuffing, set the wings on a greased baking tray and bake at 420°F for 50 minutes. Be sure to flip the wings halfway through.
Once done, plate the Jambalaya Stuffed Chicken Wings, garnish with green onions and serve with Tony’s Ranch Dressing. Enjoy!

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