Chook Me!

What's a recipe using chicken wings and (homemade) pasta?

For my Foods class final exam, I'll be given chicken wings, and I have to make something using them. We recently learned how to make pasta from scratch, so I'd like to incorporate that into my recipe somehow... everyone else in the class is just doing fried chicken or buffalo wings, so I'd like to do something kind of unique. Any suggestions?! I'm also allowed to take the meat off of the wings...

Public Comments

1. How about roasting the wings in the oven? Marinate the wings the night before with a mixture of lemon juice, olive oil and crushed garlic. Cook them in the oven covered in foil for the first 1/2 hour, and then take off the foil to get the skin nice and crispy. The pasta can be made into Alfredo, since the lemony chicken will cut the richness of the cream sauce on the pasta. Good Luck
2. I marinate the wings in different flavoured marinades & bake on an oven tray. Make a pasta bake as a side dish
3. Italian Egg Drop Soup ( La Stracciatella) 3 hours | 30 min prep | SERVES 6 Ingredients 6 cups brown chicken stock 3 egg 3 tablespoons orzo pasta 3 tablespoons parmigiano-reggiano cheese, grated 1 tablespoon Italian parsley, chopped 1 pinch nutmeg salt and pepper brown chicken stock 2 tablespoons extra-virgin olive oil 3 1/2 lbs chicken wings, backs, and bones 3 carrot, coarsely chopped 2 onion, coarsely chopped 2 garlic clove, crushed 4 celery rib, coarsely chopped 2 tablespoons tomato paste 1 tablespoon black peppercorns 1 bunch parsley stems 3 quarts chicken broth Directions 1In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. 2Add the carrots, onions, and celery to the pot and cook until soft and browned. 3Return the chicken to the pot and add 3 quarts of chicken stock, tomato paste,garlic, peppercorns, and parsley. 4Bring almost to a boil, then simmer until reduced by half, about 2 hours. Remove from heat, strain, and set aside 1 cup to cool over ice or in the frig. 5In a pot, bring the remaining 5 cups of chicken stock to a boil. 6In a large bowl, combine the cold broth, eggs, orzo, cheese, parsley and nutmeg and whisk until well blended. 7Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Cook another 5 minutes, or until orzo is al dente. Adjust salt and pepper, serve immediately, topped with more grated cheese.