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
GARLIC-PARMESAN CHICKEN WING APPETIZER
If you love GARLIC these are for you, they pack a punch but man is it good! I had these at a hot wing bar and they were the most delicious wings I had ever had. The problem was trying to recreate them. I still haven't been able to make them exactly the same way but these are pretty close. If you are looking for something a little different than the traditional hot wings make a batch of these and I bet you they will go just as quickly!
Provided by Carrie September
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the wings for approximately a half hour to cook off all the fat.
- Drain in a colander and rinse off any remaining fat particles.
- In a food processor, combine the 3 heads of garlic, olive oil and Tabasco sauce.
- Puree until smooth.
- In a dish combine the cheese, breadcrumbs and pepper.
- Mix well.
- Dunk the cooked wings into the garlic puree and then immediately into the dry mixture to coat.
- Place in a shallow baking dish.
- Repeat until all wings are coated.
- Bake in 425 degree oven for 35 minutes. This will make them crunchy and brown.
- Check them at approximately 25 minutes, depending on the size of the wings they may already be done and you don't want the breading to burn.
- Remember, they are already cooked since they were boiled first so once the crust is browned they can be taken out.
- Every oven varies as does the chicken size so watch them carefully.
- Once they burn they don't taste the same. Enjoy!
- These will keep overnight if you want to make them a day ahead. I bread them and then put them in the fridge. This way all I need to do is pop them in the oven once my guests arrive. They take approximately 45 minutes if I make them this way, but check them at 30 minutes again to be safe.
Nutrition Facts : Calories 1537.6, Fat 123.9, SaturatedFat 30.5, Cholesterol 316, Sodium 891.4, Carbohydrate 19.3, Fiber 1.3, Sugar 1, Protein 85.2
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- Heat oven to 425°Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray. Set the wire rack over the baking sheet.
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