Garlic Parmesan Wings Recipes

GARLIC AND PARMESAN CHICKEN WINGS

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.

BAKED GARLIC PARMESAN CHICKEN WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 300ºF (150°C).
• In a large bowl, mix together the salt, pepper, Italian seasoning, and cumin. Pour chicken wings into the bowl and coat with the spice mixture.
• Transfer wings on to a baking sheet, bake for 20 minutes. Then increase the oven temperature to 425ºF (220°C) bake for 15 more minutes.
• While the chicken is baking, mix together the parmesan cheese, garlic, oil, and fresh chopped parsley.
• When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil mixture. Serve immediately
• Enjoy!

GARLIC-PARMESAN CHICKEN WINGS

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!

GARLIC PARMESAN WING SAUCE

Steps:

• Mix butter, Parmesan cheese, garlic power, onion salt, and black pepper together in a bowl.

AIR FRYER GARLIC-PARMESAN WINGS

Steps:

• For the chicken wings: Toss the wings with the 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl and set aside.
• Place the cubed cheese in a food processor and pulse 6 to 8 times until the cubes break up into smaller pieces, then process until the cheese resembles coarse sand, about 30 seconds. Transfer the cheese to a large bowl and reserve 2 to 3 tablespoons in a small bowl for sprinkling on the cooked wings if desired.
• Place the rosemary and garlic in the food processor and process until the garlic is finely chopped. Transfer to the large bowl with the cheese. Whisk in the flour, cornstarch, paprika, cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place half of the seasoned flour on a rimmed baking sheet. Set the wings on top and pour the remaining seasoned flour over the wings. Press the wings firmly into the seasoned flour until they are completely coated.
• Preheat a 6-quart air fryer to 390 degrees F for 3 minutes. Working in batches, lay the wings in the air fryer in a single layer so they are not touching. Cook, flipping after about 7 minutes, until the wings start to brown and become crispy, 15 minutes total. Transfer the wings to a platter and sprinkle with the reserved 2 to 3 tablespoons of cheese.
• Meanwhile, make the sauce.
• For the sauce: Combine the cheese and cream in a small saucepan over medium heat. Cook, stirring frequently, until the cheese melts into the cream, 3 to 4 minutes. Stir in the crème fraîche and cook until warmed through, 1 to 2 minutes. Transfer to a small bowl and stir in the chives, paprika, cayenne, 1/4 teaspoon salt and 1/8 to 1/4 teaspoon black pepper.
• Serve the wings with the sauce on the side for dipping.