Deliciously seasoned chicken wingettes filled with garlic butter, coated in mashed potato and crispy panko breadcrumbs. Perfect for a unique and tasty snack or appetizer.
1. Debone 12 chicken wingettes.
2. Pipe each chicken wing full of garlic butter.
3. Refrigerate to firm up for about 30 minutes.
4. In a pan over medium heat, add the chicken wings and season with salt and pepper.
5. Sear for about 1-2 minutes on each side until the fat has rendered from the skin.
6. Remove from the pan and let cool slightly.
7. Cover the wings with mashed potatoes that have cooled to room temperature.
8. Coat the mashed potatoes in panko breadcrumbs.
9. Fry at 350°F until golden brown, about 2-3 minutes.
10. Place in a 350°F oven until the internal temperature of the chicken reads 160°F, about 6-8 minutes.
11. Serve and enjoy!
12. Cook the garlic in olive oil over low heat until deeply caramelized and soft, about 1 hour.
13. Combine the cooked garlic, olive oil, chopped parsley, chopped thyme, chopped rosemary, room temperature butter, and salt and pepper to taste with a hand blender or food processor.
14. Place garlic butter in a piping bag.
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