Boneless Stuffed Buffalo Wings

Cut chicken into 12 large chunks. Pound each chunk to 1/4-inch thickness. Place 1 piece of the string cheese and 1 teaspoon of the blue cheese in the center of each chicken piece. Wrap chicken around cheeses, and secure ends with a toothpick.

Whisk together flour, salt, pepper, paprika, garlic powder, and cayenne in a shallow dish. Whisk together milk, egg, and 2 tablespoons of the hot sauce in a second shallow dish.

Dredge chicken pieces in flour mixture, and shake off excess. Dip in egg mixture, and allow excess to drip. Dredge again in flour mixture.

Heat oil to 350°F in a large, deep saucepan over medium-high. Carefully add coated chicken pieces, 2 to 3 at a time, in hot oil. Fry until golden and cooked through, about 4 minutes. Using tongs, remove chicken pieces, and place on a wire rack set over paper towels to drain.

Whisk together butter, honey, and remaining 10 tablespoons hot sauce in a medium bowl. Remove toothpicks from chicken pieces, and toss in hot sauce mixture. Serve with ranch or blue cheese dressing, if desired.