JAMBALAYA STUFFED CHICKEN WINGS

Jambalaya Rice:

1. Wash rice at least twice to remove dirt. In a stock pot, combine rice and water. Bring to a boil then lower heat to simmer. Cook for 15 minutes.
2. Sauté bell peppers in oil then add spaghetti sauce. Add cooked rice and mix well. Let cool.

Stuffed Chicken:

1. With a knife, slit a small hole in the middle of the wing. Try to get the larger bone of the wing. Stuff 1 tbsp of jambalaya rice. Secure with toothpick.
2. Combine flour, cornstarch, and paprika. Mix well. Dredge wings in the dry mixture.
3. In a baking pan, arrange chicken wings and bake at 350°F in the oven for 15 minutes or fry in 1/2 cup oil for 5-7 minutes per side.