How To Make Better-Than-Restaurant Boneless Stuffed Wings

May 1, 2018

Boneless Stuffed Chicken Wings
Serves 4
These wings are so delicious you won't ever want restaurant wings again!
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Total Time
30 min
Total Time
30 min
  1. 1 1/2 pounds boneless, skinless chicken breasts
  2. 3 (1-oz.) mozzarella string cheese sticks, each cut into 4 pieces
  3. 1 ounce blue cheese, crumbled (about 1/4 cup)
  4. 1 1/4 cups (about 5 3/8 oz.) all-purpose flour
  5. 2 teaspoons kosher salt
  6. 1 teaspoon black pepper
  7. 3/4 teaspoon paprika
  8. 3/4 teaspoon garlic powder
  9. 1/2 teaspoon cayenne pepper
  10. 1 cup whole milk
  11. 1 large egg
  12. 3/4 cup buffalo-style hot sauce (such as Frank’s Red Hot), divided
  13. Oil for frying
  14. 1/4 cup unsalted butter, melted
  15. 2 tablespoons honey
  16. Ranch or Blue Cheese Dressing (optional)
  1. Cut chicken into 12 large chunks. Pound each chunk to 1/4-inch thickness. Place 1 piece of the string cheese and 1 teaspoon of the blue cheese in the center of each chicken piece. Wrap chicken around cheeses, and secure ends with a toothpick.
  2. Whisk together flour, salt, pepper, paprika, garlic powder, and cayenne in a shallow dish. Whisk together milk, egg, and 2 tablespoons of the hot sauce in a second shallow dish.
  3. Dredge chicken pieces in flour mixture, and shake off excess. Dip in egg mixture, and allow excess to drip. Dredge again in flour mixture.
  4. Heat oil to 350°F in a large, deep saucepan over medium-high. Carefully add coated chicken pieces, 2 to 3 at a time, in hot oil. Fry until golden and cooked through, about 4 minutes. Using tongs, remove chicken pieces, and place on a wire rack set over paper towels to drain.
  5. Whisk together butter, honey, and remaining 10 tablespoons hot sauce in a medium bowl. Remove toothpicks from chicken pieces, and toss in hot sauce mixture. Serve with ranch or blue cheese dressing, if desired.
Adapted from My Recipes
Adapted from My Recipes | It's All In The Sauce
We don’t use the term “better than” lightly…these wings are kickin’.


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