C – I am drawn to Parmesan chicken wings every time I see them on the menu.
But, I’ve had many disappointing experiences from the store/restaurant-bought stuff. For some strange reason, it always taste like the fake Parmesan from the green box. I end up getting a dry throat from the bad Parmesan and the deep frying.
I end up eating only one or two. They are usually tasteless and need to be dipped in a creamy sauce. I always think that more Parmesan flavor is needed. It’s sad and disappointing.
So, I needed to make these myself, using really good ingredients and make sure that my throat doesn’t dry out.
Also. I want to be able to eat more than one or two … maybe even have to force myself to stop eating.
First off, real Parmesan cheese with fresh parsley, garlic powder and onion powder, red pepper flakes, salt and pepper to taste. Add canola, mix and marinate overnight. This will allow all the flavors I want to really get into the wings before cooking them off.
If I deep-fried these wings everything tasty would burn. So, I bake them instead. Since wings have the skin on, they will still be crispy.
Once the wings are golden brown, the magic happens. I add more freshly grated Parmesan on top and bake until they’re golden brown.
| Wings Week: Parmesan Garlic Chicken Wings |
- 2 pounds chicken wings
- 3 cloves garlic, minced
- 2 Tbsp fresh Italian parsley, minced
- ¼ tsp garlic powder
- ¼ tsp onion powder
- pinch red chili pepper flakes
- salt and pepper to taste
- ½ cup grated parmesan cheese, more if needed to sprinkle on top
- 2 Tbsp canola oil
- Place chicken wings, canola oil, garlic, parsley, garlic powder, onion powder, red chili pepper flakes, salt, pepper and grated Parmesan cheese into mixing bowl. Mix well. Cover and refrigerate overnight.
- Preheat a 400 degree oven.
- Place wings on a baking sheet with parchment paper.
- Place in oven and let cook for 35 to 40 minutes or until golden brown, turning once midway.
- Once done, grate some more Parmesan over top and place back into oven. Let melt and become golden brown underneath a high broiler for 2 to 3 minutes.
- Remove from oven and plate.
- Grate more Parmesan over top with parsley and red chili flakes, if desired.
- Serve by themselves, or with ranch or a blue cheese dip.
- Enjoy!
I usually don’t need to serve any dipping sauce. They are already moist and flavorful. But, a ranch dipping sauce could be put next to them.
This is what really good Parmesan garlic chicken wings should look like and taste like.