Italian Mozzarella Wings (Rachael Ray)

From Everyday with Rachael Ray Magazine, February 2009. I haven't made this yet - I'm posting to try later.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 24 wings

Ingredients

• 12  chicken wings, tips discarded and wings separated at the joint
• 8  ounces mozzarella cheese, cut into 24 cubes
• 1  large egg
• 1  cup  unseasoned breadcrumbs
• 1⁄2 cup  grated parmesan cheese
•  salt
• 2  cups tomato puree
• 1⁄4 teaspoon cayenne pepper

Directions

1. Preheat the oven to 375*. Cut a slit into the meatiest part of each wing. Stuff each wing with a mozzarella cube and pull the meat and skin back over the cheese.
2. In a shallow bowl, beat the egg; in another shallow bowl, combine the breadcrumbs and parmesan and season with salt. Working with 1 wing at a time, coat each with the egg, then the breadcrumb mixture, and place on a greased rack set on a foil-lined baking sheet. Bake until golden, about 40 minutes.
3. Meanwhile, in a small saucepan, heat the tomato puree and cayenne over medium heat; season with salt. Serve with the wings.
4. TIP: For super-spicy wings, use pepper jack cheese.