Chicken Wing Ring

Score the winning touchdown with this bread at this years Super Bowl party!

Chicken Wing Ring


1 ring



Prep Time


Bake Time

40 minutes

Rise Time

45 minutes

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  • 4 to 4-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 3/4 cup milk
  • 1/ 2 cup water
  • 1/4 cup finely chopped onion sauteed
  • 1/4 cup butter or margarine
  • 1 egg
  • Chicken Filling
  • 1/3 cup mayonnaise
  • 1/4 cup blue cheese crumbled
  • 1/2 cup shredded pepper Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 2 cups diced cooked chicken
  • 1/3 cup Buffalo hot wing sauce


  1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat milk, water, onion, and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Roll dough to 18 x 12-inch rectangle. Spread Chicken Filling evenly over dough. Roll up tightly as for a jelly roll, beginning at long end. Pinch seam to seal. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. With sharp knife, cut 16 slits, starting from outer edge, 3 / 4 of the way through dough. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  3. Bake at 375°F for 35 to 40 minutes or until done. Remove from sheet; serve warm. Refrigerate leftovers.
  4. Chicken Filling: Combine mayonnaise, blue cheese, shredded pepper Jack cheese, shredded cheddar cheese, diced cooked chicken and chicken wing sauce in medium size bowl. Refrigerate until ready to use.

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