Love ham and cheese? Love chicken wings? D’ever consider combining these two awesome foods into one dish? I did. It works.
More than works, this recipe rocks. I was floored by the flavour and plan to make this mega treat again when I’m hoping to impress some of my more gourmand friends.
San Daniela hams are some of Italy’s yummiest. Same goes for Grana Padano among Italian cheeses. They come together so well – especially in this recipe – because they’re pretty mild. I think if I had used more likely Italian ham and cheese varieties (I’m sure you know the prosciutto and cheese I’m thinking of here) my wings would have turned out too rich to enjoy. As they are with the San Daniele and Grana Padano, they’re just right. Wickedly indulgent, no doubt. But still with a nice, balanced tone of flavour.
SAN DANIELE WINGS WITH GRANA PADANO SAUCE Yum
Ingredients for the Wings (16 pieces)
- 100g of pre-sliced Prosciutto di San Daniele;
- 8 wings (chopped at joint with tip removed).
- 20-25g of grated Grana Padano cheese (you’ll need another 150g for the sauce;
- Black pepper to taste;
- Extra virgin olive oil to taste;
- A few fresh basil leaves.
Ingredients for the Sauce
- 150g grated Grana Padano cheese (so that’s about 175g of cheese for the wings and the sauce together);
- 250ml of whole milk;
- 35g of all-purpose flour;
- 20g butter;
- Salt to taste;
- Black pepper to taste;
- Chopped fresh sage to taste (I’d say about a teaspoon).
Method for the Wings
- Preheat your oven to 250°C;
- Wrap each wing in a single layer of prosciutto (discarding any left over stringy pieces of fat);
- Drizzle with a thin coat of olive oil;
- Gently toss the wings for an even coating of oil and placed on a baking dish big enough for all the pieces to be spread as a single layer;
- Sprinkle about 10g or so of grated cheese over the wings;
- Cook in the oven for about 45 minutes to 1 hour, checking them about 30 minutes in to see how they’re doing and turning them halfway through to make sure the wings are completely coated in the marinade;
- Add another sprinkle of 10-15g of cheese over the wings before placing back in the oven;
- Garnish with fresh basil.
Method for the Sauce
- Pour the milk into a saucepan;
- Heat the saucepan over medium low heat to simmering point;
- Remove from heat, strain the milk and let sit;
- In another pot, heat the butter over medium heat;
- When the butter is melted, add the flour and whisk constantly until the butter and flour are completely mixed together and have turned light brown (this could take2-3 minutes;
- Turn down the heat;
- Slowly pour the milk into the pot with the butter-flour mixture, constantly whisking and smoothing out any lumps until the sauce becomes thick and completely smooth (this could take 2-3 minutes);
- Stir in the grated cheese;
- Taste for salt and add to your preference;
- Add black pepper to taste and chopped sage;
- Garnish with fresh basil.
Serve
Drain the wings of any excess liquid and let cool. But serve them while they’re still pretty hot for best results with the sauce in a bowl for dipping.
Read more tikichris recipes and be sure to check out all my #WingingIt chicken wing ideas.
