We know that Garlic Parmesan Wings sounds a little different than your traditional buffalo wings, but sometimes doing something different can be a good thing. For example, what if you drank nothing but bud light? You would be missing out on some great craft beers, other light beers, maybe even an IPA or pilsner. What we are saying is get outside the box with your chicken wings. You are not breaking up with traditional ones, you are not splitting up your belongings and arguing over who gets the dog. You can go back. But for a wing recipe that is a little different, check out this garlicy, delicious, cheesy appetizer for the ages.
Ingredients:
- 3 lbs chicken wings split and tips removed (36 split wings total)
- 2 tablespoons flour
- 2 teaspoons baking powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Sauce
- 1/3 cup butter
- 1/2 cup parmesan cheese grated
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon seasoned salt
- 4-6 dashes hot sauce Louisiana hot sauce
- 1 tablespoon parsley
Directions:
- Preheat oven to 425°F.
- Pat wings dry with a paper towel. Toss with flour, baking powder, salt and pepper. **It is good to refridgerate coated wings fora an hour or more if you can. If you don’t have time, screw it**
- Place wings in a single layer on baking pan. You can line that badboy with foil or parchment paper if you want.
- Bake wings 20 minutes, flip and bake an additional 15 minutes.
- Combine sauce ingredients. Toss with wings until well coated.
- Garnish Garlic Parmesan Wings with extra Parmesan and parsley.
- Optional For Some Crunch: Turn oven up to 475°F and bake wings an additional 10 minutes or until golden and crisp (broil if desired).
Like this Garlic Parmesan Wings recipe? Check out some more chicken recipes HERE.
Want some awesome T-shirts? Check Out NEW Moose!
