Buffalo Blue Parmigiana

A new take on the classic chicken parmigiana uses boneless buffalo wings and is sure to be a household hit.



Boneless wings, from the deli, Original or Buffalo

8 oz.

Dry spaghetti

4 Tbsp.

Grated parmesan cheese

1/2 cup

Shredded mozzarella cheese

2 Tbsp.


2 Tbsp.

All purpose flour

1 1/2 cups


1 cup

Crumbled blue cheese

1/2 tsp.


1/2 tsp.

Freshly ground black pepper

1/2 tsp.

Cracked red pepper


  1. Preheat oven to 400° Fahrenheit.

  2. Cook spaghetti according to packaging. Drain and keep warm in covered pan.

  3. Place groups of five chicken wings on greased cookie sheet closely together, so you have four servings.

  4. Top each serving with a tablespoon of grated parmesan, then sprinkle with mozzarella.

  5. Bake 16 minutes.

  6. While chicken bakes, melt the butter in a 2 quart saucepan over medium heat.

  7. Stir in the flour. Gradually add the milk, stirring constantly until mixture thickens.

  8. Remove from heat and stir in the blue cheese, salt, black and red pepper. Mix well, sauce will be lumpy.

  9. Pour over pasta, stirring to mix well. Serve hot chicken over warm pasta.