Wings & Things Combo Recipe

Prep chicken

Slice chicken breast into three long strips about 1/2 inch thick each. Pat dry with paper towels.

Set up dredging station

Place flour in a shallow bowl and season with 1/4 tsp salt, 1/8 tsp pepper, and 1/4 tsp garlic powder. In a second bowl whisk the egg with 2 tablespoons milk. In a third bowl combine panko, grated Parmesan, remaining 1/4 tsp salt, 1/8 tsp pepper, and remaining 1/4 tsp garlic powder.

Coat

Dredge each chicken strip first in seasoned flour, shaking off excess, then dip in egg wash, then press into panko mixture to fully coat. For best adhesion, press crumbs on firmly and lay coated pieces on a tray.

Fry

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat to about 350°F (or until a pinch of bread crumbs sizzles). Fry chicken fingers in a single layer, 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Do not overcrowd; fry in two batches if needed. Transfer to a wire rack or paper towel-lined plate to drain.

Prep cheese

If using full-length string cheeses, cut each into three equal pieces so you have 3 sticks total as described. Freeze the pieces for 20–30 minutes — this helps prevent cheese from melting out during frying.

Set up dredging station

Place 1/4 cup flour mixed with 1 tsp cornstarch in a shallow bowl. In another bowl beat the egg with 1 tablespoon milk. Place Italian seasoned breadcrumbs in a third bowl.

Coat twice

Dredge each chilled cheese stick in flour, then egg wash, then breadcrumbs. For a sturdier crust repeat the egg wash and breadcrumb step once more (double-coating) and freeze coated sticks for another 10 minutes.

Fry

Heat 1 cup vegetable oil in a small pot or skillet to 350°F. Fry mozzarella sticks in batches, 30–60 seconds per side, until golden — do not overcook. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F) for up to 10 minutes if making ahead.

Season wings

Pat wings dry and season with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder. Let sit 10 minutes so seasoning adheres.

Fry wings

Heat 1 cup vegetable oil in a skillet or pot to 375°F. Fry wings in batches 8–10 minutes until crisp and cooked through (internal temp 165°F). Drain on a rack or paper towels.

Make buffalo sauce

Meanwhile, in a small saucepan over low heat melt 1 tablespoon butter. Add 3 tablespoons hot sauce and 1/2 teaspoon honey (optional). Stir until combined and warmed; do not boil.

Toss wings

Place hot fried wings in a large bowl, pour the warmed buffalo sauce over them, and toss until evenly coated. Serve immediately.

Warm and season

In a small saucepan combine 3/4 cup passata or marinara, 1 tsp olive oil, 1/4 tsp dried oregano, 1/8 tsp salt, 1/8 tsp pepper and optional 1/8 tsp red pepper flakes. Warm over low heat for 3–5 minutes until fragrant, stirring occasionally. Taste and adjust seasoning.

Serve

Transfer sauce to a small ramekin for dipping alongside the chicken fingers and mozzarella sticks.

Arrange 3 chicken fingers, 3 mozzarella sticks, and 3 buffalo wings on a plate. Place the warmed tomato sauce ramekin alongside. Optionally serve with carrot and celery sticks and a small cup of ranch or blue cheese dressing for the wings.