Italian Mozzarella Wings (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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From Everyday with Rachael Ray Magazine, February 2009. I haven't made this yet - I'm posting to try later. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Meanwhile, in a small saucepan, heat the tomato puree and cayenne over medium heat; season with salt. Serve with the wings.
4. TIP: For super-spicy wings, use pepper jack cheese.
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