It’s a few days after the Superbowl and you have all these leftover chicken wings. What are you going to do with them? They don’t taste as good reheated but you don’t want to waste them either. You could take the meat off and add them to a soup. You could serve the meat with some hash for a meaty weekend brunch. Or you could make these chicken croquettes!
The ‘hardest’ part of this recipe is removing the meat from the wings. After that, it’s just mix, fry and eat! And really, it’s not hard, just a bit time consuming. But worth it! If you get to make these, you’ll love them and start using them for lots of your leftovers. They rehydrate the chicken, you can mix white and dark meat and even a little skin mixed in tastes good. It’s such a great dish to have in your back pocket.
Now, I’d love to know what’s your favorite way to use up your Superbowl leftovers? Let me know in the comments below!
Leftover Chicken Wing Croquettes
- 2 tablespoons olive oil, divided
- 2 cups diced onion
- 3 cups cooked, finely chopped chicken meat
- 1 ½ cups seasoned dry bread crumbs
- 3 large eggs, lightly beaten
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat and set aside.
- Combine chicken, bread crumbs, and eggs in a large bowl; stir in onion until well combined. Mix in parsley, lemon juice, garlic powder, salt, and pepper. Form into small patties.
- Wipe out the skillet; add remaining 1 tablespoon oil and heat over medium heat. Working in batches, fry patties until golden brown and crispy, 4 to 6 minutes per side. Remove from heat and serve with any sauce or toppings you like. Enjoy!
What a wonderful idea Julie! I grew up on croquettes, and this is a perfect use for any leftover chicken, but especially the wings!
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Thank you, Dorothy!