Chicken Cordon Bleu-Stuffed Buffalo Wings
What Are Chicken Cordon Bleu-Stuffed Buffalo Wings?
What makes a chicken cordon bleu-stuffed buffalo wing? Take chicken wings, debone them, stuff them with swiss cheese and smoked ham, dredge them in bread crumbs, fry them up to a crisp and finish them in the oven until the cheese oozes out. You get the slight crunch, fatty skin, and spice from the buffalo wings, combined with the salty-rich flavors of herbed bread crumbs, cheese, and ham from the chicken cordon bleu-inspired ingredients.
Where’d It Come From?
I had known that buffalo wings were all-American but when I’d originally had the idea for this recipe, I thought I’d be borrowing French flavors from the chicken cordon bleu end of things. Well, I wasn’t completely wrong but also not completely right. Chicken cordon bleu has some roots in France, but also in Russia, and moreso than anywhere in the US of A.
Want to dig deeper into the roots of these dishes? Check out our Food History 101 Blog!
– Click here to learn about the origin of Chicken Cordon Bleu
– Click here to learn about the history of Buffalo Wings
How’s It Made?
Servings: 2 - 3 servings | Active Cook Time: 1 hour
Ingredients:
1 lb Chicken Wings (wings only, no drummettes)
2 oz Smoked Ham
4 oz Swiss Cheese
1 cup Flour
2 Eggs
1 cup Bread Crumbs
1 tsp Fresh Thyme – chopped
1/2 cup Frank’s Red Hot
1/2 cup butter
1 tbs white vinegar
Instructions:
Preheat oven 375 degrees.
Heat oil in pot to 350 degrees.
Remove bones from chicken wings by twisting the ends of the wings and pulling the meat (with the skin) from the bone. This may turn the wing inside out, in which case you should revert it back. Once the bone is removed, there should be a gap inside the wing.
Stuff the wings with 2 slices of cheese and a slice of ham and use a toothpick to hold the opening together.
Prepare three bowls. In one bowl, beat eggs. Place flour in second bowl, and mix bread crumbs with thyme in third bowl.
Dredge wings in flour, then eggs, then coat in bread crumbs.
Fry for 1 to 2 minutes or until golden brown and crisp.
Place wings on foil-lined baking sheet and bake for 15 minutes or until juices run clear. While wings bake, make buffalo sauce.
To make the buffalo sauce, combine Frank’s Red Hot, butter, and vinegar in a sauce pan and simmer for 10 minutes.
Once wings are done cooking, serve immediately with buffalo sauce.
