HOT WING MINI CAKES are the perfect appetizer bites full of chicken, sauce and all the hot wing goodness. The panko crust emulates the crispy wings you love! See this recipe MADE ON VIDEO HERE.
These little Hot Wing Mini Cakes have been on my mind since I had a version of them here. They were so, so good and I couldn’t wait to create a version of them on my own. I’ve always been a bit of hot wing junky. I love the spicy and tangy flavors that come together with a pungent blue cheese. It’s magical.
Each one of these bites is a bit of food heaven with incredible flavor. I have no doubt, these will be your “go to” football food this season and regular party food from now on. I promise.
When I enjoyed a version of these Hot Wing Mini Cakes the first time, they were in tiny pastry shells filled with the chicken mixture. I would have loved to use these little pastry shells, EXCEPT you can not buy them in my town. I suppose we are not fancy enough in our part of wine country to have them. This is why I came up with my own version for a pastry shell.
What came to mind was the crust I used for my Mini Crab Cakes. They are just completely awesome and I thought the same crust would be the perfect little nest for the chicken, sauce and all the hot wing goodness. The crispy panko crumbs would strongly emulate crispy wings and the perfect choice for these little bites. And because they are made in a mini muffin cup pan, it really does make them the perfect bite-sized treat.
As it turns out, I was right about the taste and texture. So right in fact, I did a little victory dance in the kitchen after my first bite. The taste definitely makes you do one of those, “throw your head back and swoon” type moves. You know the one.
Now, while we are not fancy enough to have the pre-made pastry shells in my town, we are fancy enough to be surrounded by some amazing artisan cheese. Namely, this Rouge Creamery Oregon Blue Cheese you see above. The flavor of a good blue cheese is unparalleled. This recipe screams for an over-the-top pungent blue, not those blue cheese crumbles in the grocery store fridge. Get the best blue cheese you can afford, it really stands out.
These little one bite wonders are going to be your favorites.
Serve them at your next gathering.
Who doesn’t love a good appetizer for a party and there are so many to choose from. I personally love this these Antipasto Skewers for convenience! And these Garlic Chicken Puffs are the perfect party food. Jalapeno Popper Dip is always popular and so are Mini Potato Skins.
Two years ago I made this Quick Chicken Marengo served over Cheesy Lemon-Pepper Polenta and it was fabulous! Three years ago this Feta Pepper Dip became a party favorite.
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Hot Wing Mini Cakes
- 3 skinless, boneless chicken thighs, finely diced
- 1 cup hot wing sauce
- 8 ounces cream cheese, room temperature
- 8 ounce blue cheese wedge, crumbled and divided
- 4 celery sticks, diced
- cooking spray
- 3 cups panko (Japanese breadcrumbs)
- 1 cup butter, melted
- 1-1/2 cups grated Parmesan cheese
- 4 Tablespoons chopped, fresh chives
- In a large bowl, combine chicken, hot wing sauce, cream cheese and 4 oz of the blue cheese. If the cream cheese is room temperature, this will be really easy. Set aside.
- Preheat oven to 350 degrees. Spray mini muffin pan with nonstick spray. Toss panko, Parmesan and chives in a bowl. Drizzle melted butter over, crumb mixture, tossing with a fork until evenly moistened. Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (make a well with your thumb), forming crust. Spoon 1 generous Tablespoon chicken mixture into each cup. Sprinkle more panko mixture over each.
- Bake hot wing cakes until golden on top and set, about 20 minutes. Cool in pan 15 minutes, do not rush this, they will fall apart if you try to move them too soon. Gently lift each cake out of the pan with a small fork onto a serving platter. Sprinkle with the last 4 ounces of blue cheese and diced celery.
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