Italian Mozzarella Wings (Rachael Ray) Recipe #346724
From Everyday with Rachael Ray Magazine, February 2009. I haven't made this yet - I'm posting to try later.
by NELady
1 hour | 20 min prep
SERVES 4 -6 , 24 wings
- 12 chicken wings, tips discarded and wings separated at the joint
- 8 ounces mozzarella cheese, cut into 24 cubes
- 1 large egg
- 1 cup unseasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- salt
- 2 cups tomato puree
- 1/4 teaspoon cayenne pepper
- Preheat the oven to 375*. Cut a slit into the meatiest part of each wing. Stuff each wing with a mozzarella cube and pull the meat and skin back over the cheese.
- In a shallow bowl, beat the egg; in another shallow bowl, combine the breadcrumbs and parmesan and season with salt. Working with 1 wing at a time, coat each with the egg, then the breadcrumb mixture, and place on a greased rack set on a foil-lined baking sheet. Bake until golden, about 40 minutes.
- Meanwhile, in a small saucepan, heat the tomato puree and cayenne over medium heat; season with salt. Serve with the wings.
- TIP: For super-spicy wings, use pepper jack cheese.
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5 stars