Chicken Wing Ring

Chicken Wing Ring

Print Recipe

Yield

1 ring 1 ring

Difficulty

Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

40 minutes 40 minutes

Rise Time

45 minutes 45 minutes

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Ingredients

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

Directions

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.
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.
Bake at 375°F for 35 to 40 minutes or until done. Remove from sheet; serve warm. Refrigerate leftovers.
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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