BAKED GARLIC PARMESAN CHICKEN WINGS RECIPE BY TASTY
Here's what you need: chicken wings, salt, black pepper, italian seasoning, ground cumin, grated parmesan cheese, garlic, olive oil, fresh parsley
Provided by Iris Tian
Categories Snacks
Yield 20 wings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 119 calories, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
GARLIC CHICKEN WING TAPAS
When I threw a giant baby shower for my sister in law & husband, one of the appetizers that I planned was a Spanish Garlic-Lemon Chicken Wing Tapa. I found about 10 recipes, but wanted to make it my own. Here is how I did it...and it was a hit!!!
Provided by Melanie B.
Categories < 4 Hours
Time 1h30m
Yield 24 wings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Season wings with salt and pepper. Bake in a 425 degree oven until cooked and browned on outside. About 40-45 minutes. You can do these a day in advance if desired.
- Slice all four of the lemons in half. Reserve one lemon (2 halves) for serving on the platter.
- In a large pan, melt butter. Add onion and sautee over medium heat until translucent. Add salt & pepper to lightly season. Add bay leaves, garlic, sherry, chicken stock, and lemon halves. Season with Salt & Pepper again lightly. Bring to a boil.
- Mix together Cornstarch and water. Add to boiling pan and whisk to incorporate for 1-2 minutes. Lower temperature to a simmer. Add 1/4 cup oregano. Cover and cook for about 15 to 20 minutes. Turn off heat.
- Add warm chicken wings to the mixture and stir until all pieces are covered with sauce. Serve on a large platter garnished with the reserved lemon halves and remaining oregano. I like to place a ladle of the sauce on the bottom of the platter before adding the chicken.
Nutrition Facts : Calories 586.6, Fat 38.4, SaturatedFat 12.8, Cholesterol 168.6, Sodium 304, Carbohydrate 14.4, Fiber 3.3, Sugar 2, Protein 39.2
CHICKEN WINGS IN GARLIC SAUCE
Steps:
- Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
- Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
- Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.
CHICKEN WINGS WITH CUMIN, LEMON & GARLIC
Pick up a few extras from the deli and turn this into a Middle Eastern mezze spread to share with friends
Provided by Good Food team
Categories Lunch, Main course, Starter
Time 2h
Number Of Ingredients 6
Steps:
- Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.
- Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.
Nutrition Facts : Calories 191 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 13 grams protein, Sodium 0.13 milligram of sodium
GARLIC AND PARMESAN CHICKEN WINGS
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
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
CHICKEN WITH LEMON AND GARLIC TAPAS
Make and share this Chicken With Lemon and Garlic Tapas recipe from Food.com.
Provided by MeliBug
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sandwich the chicken breast fillets between 2 sheets of clear film (plastic wrap) or baking parchment. Bat out with a rolling pin or meat mallet until the fillets are about 1/4 inch thick.
- Using a sharp knife, cut the chicken into strips about 1/2 inch wide.
- Heat the oil in a large, heavy frying pan or wok until it is very hot but not smoking. Add the chicken strips, shallot, garlic, and paprika and stir-fry over a high heat for about 3 minutes, until the chicken is lightly browned and cooked through.
- Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a warm platter and serve immediately with lemon wedges. Garnish with a stem of flat leaf parsley.
Nutrition Facts : Calories 140.7, Fat 7.6, SaturatedFat 1.1, Cholesterol 32.9, Sodium 40.4, Carbohydrate 6.2, Fiber 1.6, Sugar 0.4, Protein 13.9
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HONEY GARLIC CHICKEN WINGS - WELL PLATED BY ERIN
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5/5 (1)Total Time 12 hrs 35 minsCategory AppetizerCalories 316 per serving
- In a mixing bowl or large measuring cup, stir together the soy sauce, brown sugar, honey, garlic, and black pepper. Set aside.
- Prepare the wings: Start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Repeat at the other wing joint, cutting through the skin to separate the small drumstick from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the “soft spot.” Place the wings in a zip-top bag, then pour the marinade into the bag and seal it tightly, removing as much air as possible. Squish the marinade around the wings so that all sides are coated. Place the bag in a baking dish, then let wings marinate in the refrigerator for 12 to 24 hours, turning the wings periodically to redistribute the marinade and keep the chicken evenly coated.
- To bake: Place rack in center of the oven and preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil and place a baking rack on top. Lightly coat the rack with cooking spray, then arrange the wings on the rack in a single layer. Bake for 12 to 18 minutes, until the skin is crispy and dark brown. The skin will start to shrink away from the ends of the bones, and the wing juices will run clear when pieced with a fork. Sprinkle wings with chopped green onions and serve with Greek Yogurt Ranch Dip.
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