Mozzarella Chicken Wings Recipe
There’s something magical about biting into crispy, golden chicken wings only to be met with a gooey, cheesy surprise inside. The first time I made these Mozzarella Chicken Wings, I was hooked! Removing the bones might seem tricky, but once you get the hang of it, it’s totally worth it.
Ingredients
- 1 kg chicken wings
- 14 pearl mozzarella
- Salt
- Balsamic cream for garnish
- Basil leaves
Instructions
- Start by removing the bones. Gently fold the wing joint toward you, then use a small paring knife to cut between the bone and meat. Work your way down, exposing the bone until it detaches easily.
- Take 14 pearl mozzarella (one piece per wing) and place them inside the center of the boneless wings. Secure each wing with a toothpick to hold everything together.
- Sprinkle salt over the stuffed wings and arrange them on a baking sheet. Bake at 220°C (428°F) for 15-20 minutes until golden and crispy.
- Once baked, drizzle balsamic cream over the wings and garnish with fresh basil leaves. Serve hot and enjoy the cheesy goodness!
Notes
- Use fresh mozzarella for the best melt-in-your-mouth texture. It melts beautifully, giving you that stretchy, gooey cheese pull in every bite.
- Make sure wings are completely deboned to fit more cheese inside. Properly deboning them ensures even cooking and prevents cheese from leaking out.
- Don’t overbake: 20 minutes is perfect for juicy wings. Overcooking can dry them out, so keep an eye on the timer for the perfect balance of crispy skin and tender meat.