Creamy Parmesan Wings Recipe Recipes Recipe For Chicken

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CREAMY PARMESAN-GARLIC CHICKEN WINGS



Creamy Parmesan-Garlic Chicken Wings image

It's amazing how adding roasted garlic and grated lemon peel to purchased Alfredo sauce transforms these baked chicken wings into something truly special.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 12

Number Of Ingredients 8

1 bulb garlic
2 teaspoons olive or vegetable oil
1 container (10 oz) fresh Alfredo sauce
1 teaspoon freshly grated lemon peel
1 tablespoon vegetable oil
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly cracked pepper
3 lb chicken wingettes and drummettes

Steps:

  • Heat oven to 425°F. Line cookie sheet with sides with heavy-duty foil; spray with cooking spray.
  • To roast the garlic: Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle bulb with 2 teaspoons oil. Wrap securely in foil. Place in pie plate or shallow baking pan.
  • In 1-gallon resealable food-storage plastic bag, mix 1 tablespoon oil, the salt, pepper and chicken. Seal bag; shake to coat.
  • Place pie plate with foil-wrapped garlic in oven on lower rack. Place chicken on cookie sheet. Bake uncovered 30 minutes; turn chicken. Bake garlic about 15 minutes longer or until garlic is tender when pierced with toothpick or fork. Cool slightly. Bake chicken 5 to 15 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Gently squeeze soft garlic out of cloves, and press half of the garlic through a garlic press into 1-quart saucepan. Save remaining garlic for another use. Beat in Alfredo sauce and lemon peel with whisk; gently heat over medium-low heat 5 minutes, stirring frequently. Remove from heat; set aside. Toss chicken with half of the sauce. Serve warm with remaining sauce for dipping.

Nutrition Facts : Calories 220, Carbohydrate 2 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g

PARMESAN CHICKEN WINGS



Parmesan Chicken Wings image

Another military wife I know shared this delicious recipe with me. Sherry originally found this recipe in an issue of Taste of Home. This is my adaptation of her version. I always have a bag of frozen wings in the freezer for last minute guests and this recipe is great for using them, since no thawing is required.

Provided by HeatherFeather

Categories     Chicken

Time 50m

Yield 20 serving(s)

Number Of Ingredients 8

1 cup grated parmesan cheese
1 teaspoon salt, to taste
1 teaspoon dried parsley flakes
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
20 frozen chicken wings, & drummettes, unthawed
1/2 cup butter, melted (1 stick)

Steps:

  • Combine first 6 ingredients (cheese through pepper).
  • Set the melted butter in a bowl and dip the chicken wing pieces first into the butter, then into the cheese mixture to coat.
  • Set on a foil lined baking sheet with edges.
  • Bake in a preheated oven at 350 F for about 45 minutes or until fully cooked.
  • NOTE: To use raw chicken wings- you will need about 2 pounds of whole fresh wings, cut into 3 pieces each and discarding the wing tips.

PARMESAN CHICKEN WINGS



Parmesan Chicken Wings image

Over the many years I've been cooking, I've had my share of flops, but these well-seasoned chicken wings have never failed my. Crisp and cheesy, they're outstanding as an appetizer and always draws a crowd.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 10 servings.

Number Of Ingredients 6

16 whole chicken wings
3/4 cup finely crushed butter-flavored crackers
3/4 cup grated Parmesan cheese
1 teaspoon dried basil
3/4 teaspoon garlic salt
1/4 cup butter, melted

Steps:

  • Cut chicken wings into three sections; discard wing tips. In a small bowl, combine cracker crumbs, Parmesan cheese, basil and garlic salt. Dip wings in butter, then roll in crumb mixture. Place in a single layer on greased baking sheets. Bake at 375° for 35-40 minutes or until golden brown and juices run clear.

Nutrition Facts : Calories 154 calories, Fat 11g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 364mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

CHICKEN PARMESAN



Chicken Parmesan image

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

GARLIC AND PARMESAN CHICKEN WINGS



Garlic and Parmesan Chicken Wings image

The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h10m

Yield 8

Number Of Ingredients 16

cooking spray
3 quarts cold water
⅓ cup balsamic vinegar
¼ cup salt
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
8 cloves garlic, minced
1 pinch salt
3 tablespoons olive oil, or as needed
1 tablespoon freshly ground black pepper
2 teaspoons red pepper flakes, or to taste
4 pounds chicken wings, separated at joints, tips discarded
2 tablespoons fine bread crumbs
1 cup finely grated Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
  • Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
  • Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
  • Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
  • Bake in the preheated oven until browned, 20 to 25 minutes.

Nutrition Facts : Calories 276 calories, Carbohydrate 5.4 g, Cholesterol 56.5 mg, Fat 19.3 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 5.6 g, Sodium 246.1 mg, Sugar 1.8 g

GARLIC-PARMESAN CHICKEN WINGS



Garlic-Parmesan Chicken Wings image

This buttery garlic-parmesan sauce is so simple and tastes sinfully delicious. A friend baked plain chicken wings for her Super Bowl party but realized at the last minute that she didn't have Tabasco sauce on hand to make Buffalo sauce. She called in a panic, and this is the sauce I advised. All her party guests raved about it. Some reviewers have stated these wings are as good as or better than Wingstop's. We don't have a Wingstop in our area, so I'll take their word for it! (Note: In response to reviewers' recommendations to decrease the amount of butter, this recipe has been adjusted from 1/2 cup to 1/4 cup of butter. Thanks!)

Provided by MarthaStewartWanabe

Categories     Chicken

Time 6m

Yield 12 serving(s)

Number Of Ingredients 6

1/4 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated
24 chicken wings, nude, baked (or fried per your desire)

Steps:

  • In a small glass bowl, melt butter in microwave.
  • Whisk into butter the garlic powder, onion salt and pepper.
  • Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
  • Top with parmesan cheese and serve immediately.
  • Enjoy!

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