When it comes to hot wings, they’re usually deep-fried and/or breaded and coated in hot wing sauce and then dipped in blue cheese dressing. That’s not only messy, but rather fattening. But there’s one dang good alternative to all that. This recipe may even be added to my list of easy dinners along with my good ol’ standbys of tacos and chicken carbonara.
For this recipe you’ll turn the regular hot wing recipe inside-out. Instead of bone-in wings, we’re using boneless, skinless chicken breasts. We’ll drop the blue cheese dressing and stuff the breasts with blue cheese crumbles. And instead of coating each piece in sauce, we’ll use the wing sauce as a dipping sauce. I found the saltiness and tang of the blue cheese and the kick of the sauce are the only seasonings you need.
4 boneless, skinless chicken breasts
1/4 pound blue cheese (4-5 oz.)
2 tablespoons olive oil
Hot sauce to serve. (recommended: Frank's Red Hot Wing Sauce)
Celery, sliced thin, to serve
Heat the oven to 350 degrees F.
1. Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast.
2. Secure the openings with toothpicks and season with salt and pepper.
3. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side.
4. Put the chicken into the oven until it is cooked through, about 20 to 30 minutes or until a 170 F degree internal temperature is reached.
5. Once done, let chicken breasts rest for a few minutes, then remove the toothpicks and slice in thick strips.
6. In a small pot, heat up the wing sauce on medium low.
7. Move sliced chicken breasts to serving platter with ramekins of hot sauce and celery.
If you can’t find wing sauce, add the ingredients below to your favorite hot sauce.
1 stick unsalted butter
2 tablespoons hot sauce (recommended: Frank's Hot Sauce)
2 tablespoons white vinegar
Add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour the sauce into a serving ramekin.