Chicken Wings Saltimbocca

Serves a few or a crowd. Make as many as you need.
By Dennis W. Viau; modified from an original recipe.

I discovered the idea of this recipe quite by accident. I was making venison backstrap to grill and I had prosciutto left over. I wrapped chicken wings with it and grilled them with the venison. The wing pieces were tender and juicy. Evidently, the prosciutto held in the moisture.

Ingredients:

For these ingredients, use as many pieces as you need to feed your guests.
Chicken wing pieces (drumette and wingette pieces)
Thinly sliced prosciutto (at Costco the double pack has about 22 slices)
Your favorite marinade for chicken

Directions:

Place the chicken pieces in a ziplock bag and add the marinade. Marinate in the refrigerator about 30 minutes, turning the bag over after 15 minutes to redistribute the marinade and flavor the pieces evenly. After 30 minutes, discard the marinade.

Place a slice of prosciutto on a clean surface and then arrange a chicken piece at one end. Roll the chicken with the prosciutto to wrap it and secure the end with a toothpick or tie the prosciutto in place with a piece of kitchen string.

Bake, grill or sauté 35 to 40 minutes until the chicken is cooked to the bone, or an internal temperature of about 180°F (82°C) when tested with a meat thermometer.

Arrange the pieces on a platter with the toothpick facing up for people to self-serve on a buffet or remove the string and serve your guests at the table.

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