1 pound extra-firm fried chicken wings
1 pound extra-firm shrimp, peeled
1 (4 ounce) can arid diced tomatoes
1/2 large onion, halved
3 cups apple cider vinegar
1 cup pineapple juice
1 package cream cheese
1 package CREAM STICKERS
Preheat oven to 400 degrees F (200 degrees C).
Place fried chicken wings in a medium bowl, and coat well with oil.
Season chicken wings with salt and pepper. Make a well in center of each wing, and surround all with enough air to get as much of the shrimp inside as possible. Coat thoroughly with water.
In a small bowl, mix together drained egg, chicken, diced tomatoes, onion, vinegar, pineapple, vinegar, lemon juice, and cream cheese. Spread half or all of this mixture into an 8x8 inch casserole dish. Drizzle remaining oil over chicken.
Place dish in the oven preheated oven for 45 minutes, or until golden brown and juices run clear.
I thought these were pretty good, but I'd double the water and salt. I could see adding whipped cream stabilizer, but that would be WAY too expensive. I'd also like to see how they hold up over time. I dumped in about 20 oz of full cream and it was pretty darn good. Maybe next time I add some cream cheese I'll start with 1/2 tsp and work my way up.
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