Boneless Stuffed Chicken Wings

• 16 large, meaty chicken wings, about 3 1/2 pounds
• 1 tablespoon butter
• 1/2 cup finely chopped onions
• 1/4 pound sausage meat, preferably Italian sausage with fennel seeds
• 1 teaspoon ground sage
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3/4 cup cooked rice
• 2 tablespoons finely chopped parsley
• 1 egg yolk
• 4 to 5 tablespoons melted butter, plus butter for greasing a baking sheet

1. Preheat the oven to 425 degrees.
2. Cut off the main wing bones of each chicken.
3. Reserve the second wing joints and wing tips for another use.
4. Start boning each main wing bone from the top, cutting and pushing the meat and skin down to the small end portion as though you were partly removing a glove.
5. Chop off the bone near the top.
6. Reshape the meat and skin as it was before.
7. Heat the one tablespoon of butter in a saucepan and add the onions.
8. Cook, stirring, until the onions are wilted.
9. Add the sausage and sage and cook, stirring, until the sausage has completely lost its raw look.
10. Remove the saucepan from the heat and add the salt, pepper, rice, parsley and egg yolk.
11. Stir well to blend.
12. Use a small spoon and carefully stuff each boned chicken-wing part, adding the filling at the open end.
13. Fold over the flap to enclose.
14. Arrange the pieces flap side down on a buttered rimmed baking sheet.
15. Brush the tops of each piece with melted butter and sprinkle with salt and pepper.
16. Place in the oven and bake 15 minutes.

chicken, butter, onions, sausage meat, ground sage, salt, freshly ground pepper, rice, parsley, egg yolk, butter

Taken from cooking.nytimes.com/recipes/2333 (may not work)