Mozzarella Chicken Wings Recipe: Cheesy, Crispy & Irresistible Dish
I can’t even begin to tell you how satisfying these Mozzarella Chicken Wings are! The first time I made them, I thought the whole “deboning and stuffing” part would be intimidating—but it turned out to be much easier than I expected.
And let me tell you, the payoff is worth it! That crispy skin, tender chicken, and a gooey mozzarella surprise inside is pure bliss.
I especially love drizzling balsamic cream on top for that tangy-sweet finish. Every time I serve these, they disappear in minutes… no exaggeration!
Ingredients
Here’s what you’ll need to make these cheesy, juicy wings, along with some tips I’ve learned along the way.
- 1 kg chicken wings – fresh works best; frozen wings can hold excess water, making them less crispy.
- 14 pearl mozzarella – use fresh mozzarella pearls for the perfect creamy melt.
- 1 teaspoon salt – helps bring out the chicken’s natural flavor.
- 2 tablespoons balsamic cream – for drizzling; adds a tangy-sweet touch.
- Fresh basil leaves – for garnish and a pop of color.
Note: This recipe makes about 14 stuffed wings, perfect for several servings.
Variations
Sometimes I like to tweak the flavors, and here are a few fun ways to change it up:
- Spicy twist: Add a sprinkle of chili flakes or brush wings with hot sauce before baking.
- Garlic parmesan: Mix a little garlic powder into the salt and sprinkle grated parmesan before baking.
- Herb lovers: Add chopped rosemary or oregano inside the wings with the mozzarella.
- Dairy-free: Swap mozzarella with a plant-based cheese alternative.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
- Paring knife – for carefully deboning the wings.
- Toothpicks – to secure the mozzarella inside.
- Baking sheet – for evenly cooking the wings in the oven.
How to Make Mozzarella Chicken Wings?
Making these is a lot easier than it looks, and the process is actually pretty fun once you get into it.
Prepare the Chicken Wings
Start by deboning each wing. Gently fold the wing joint toward you, then slide a small paring knife between the bone and the meat. Work slowly to loosen the bone until it can be removed without tearing the skin. This step might take a little practice, but it gets faster with each wing.
Stuff the Wings with Mozzarella
Take one pearl mozzarella and slip it into the hollow center of each deboned wing. Make sure it’s snug inside so it doesn’t fall out during cooking. Use a toothpick to seal the opening and keep all that gooey goodness in place.
Season and Bake
Sprinkle salt evenly over the stuffed wings. Arrange them on a baking sheet and place in a preheated oven at 220°C (428°F) for about 15–20 minutes, or until the skin is golden brown and crispy.
Garnish and Serve
Once the wings are done, remove them from the oven and drizzle with balsamic cream. Scatter fresh basil leaves over the top for a fresh and colorful finish. Serve immediately for the best flavor and texture.
Additional Tips for Making this Recipe Better
After making these wings a few times, I’ve picked up some tricks to make them even better:
- Use fresh mozzarella instead of shredded—it melts smoother and tastes richer.
- Make sure the skin stays intact while deboning, so the cheese doesn’t leak out.
- If you love extra crispy skin, pat the wings dry before stuffing.
- Don’t skip the balsamic cream—it really balances the richness of the cheese.
How to Serve Mozzarella Chicken Wings?
I love serving these wings piled high on a platter with extra balsamic cream drizzled artistically across the top. For an extra indulgent touch, place a few extra mozzarella pearls and basil sprigs around the platter. They go amazingly well with a crisp green salad or even a side of garlic bread.
Nutritional Information
These wings are rich and satisfying, so a little goes a long way. Per serving (about 3 wings):
- Calories: 320
- Protein: 28g
- Carbohydrates: 3g
- Fat: 22g
Make Ahead and Storage
Storing Leftovers
Place cooled wings in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 5–7 minutes to keep the skin crispy.
Freezing Option
You can prep the stuffed, uncooked wings and freeze them on a baking sheet until solid. Transfer to a freezer bag and store for up to 2 months. Bake from frozen, adding about 5 extra minutes to the cook time.
Why You’ll Love This Recipe?
If you’re a fan of cheesy, crispy goodness, these wings will win you over instantly. Here’s why:
- A creative twist on a classic – The mozzarella filling takes regular wings to the next level.
- Easy to customize – You can play with different cheeses, herbs, and seasonings.
- Crowd-pleasing appetizer – Perfect for game nights, parties, or casual dinners.
- Quick cooking time – From prep to plate in just 35 minutes.
- Restaurant-quality at home – Impressive presentation with simple ingredients.
Mozzarella Chicken Wings Recipe
Ingredients
Method
- Start by deboning each wing. Gently fold the wing joint toward you, then slide a small paring knife between the bone and the meat. Work slowly to loosen the bone until it can be removed without tearing the skin. This step might take a little practice, but it gets faster with each wing.
- Take one pearl mozzarella and slip it into the hollow center of each deboned wing. Make sure it’s snug inside so it doesn’t fall out during cooking. Use a toothpick to seal the opening and keep all that gooey goodness in place.
- Sprinkle salt evenly over the stuffed wings. Arrange them on a baking sheet and place in a preheated oven at 220°C (428°F) for about 15–20 minutes, or until the skin is golden brown and crispy.
- Once the wings are done, remove them from the oven and drizzle with balsamic cream. Scatter fresh basil leaves over the top for a fresh and colorful finish. Serve immediately for the best flavor and texture.
Notes
- Use fresh mozzarella instead of shredded—it melts smoother and tastes richer.
- Make sure the skin stays intact while deboning, so the cheese doesn’t leak out.
- If you love extra crispy skin, pat the wings dry before stuffing.
- Don’t skip the balsamic cream—it really balances the richness of the cheese.
