Ingredients:

  • 3 lbs chicken wings, flats and drumettes
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 0.5 cup buffalo hot sauce
  • 0.25 cup unsalted butter, melted
  • 8 oz extra sharp cheddar cheese, hand-grated
  • 0.5 cup mayonnaise
  • 4 oz diced pimentos, drained
  • 0.5 tsp smoked paprika
  • 1 tbsp jalapeños, finely minced
  • 1 lb pizza dough, room temperature
  • 0.5 lb salami or prosciutto, thinly sliced
  • 1 cup shredded mozzarella cheese
  • 1 tsp dried oregano

Instructions:

  1. Pat chicken wings completely dry with paper towels. Toss wings with baking powder and salt to ensure a crispy skin via pH elevation.
  2. Roll out pizza dough on a floured surface to 1/4-inch thickness for the Stromboli bites.
  3. Arrange wings on a wire rack over a baking sheet. Roast at 425°F (218°C) for 35–40 minutes until golden brown and crispy.
  4. Assemble Stromboli by layering salami, mozzarella, and oregano on dough; roll tightly and bake until the crust is mahogany brown.
  5. Prepare the pimento cheese by combining grated cheddar, mayonnaise, pimentos, paprika, and jalapeños. Let sit for 10 minutes to meld flavors.
  6. Whisk melted butter into hot sauce and toss with the hot wings before serving.