For the big game with friends or as a solo flavorful dinner, these Garlic-Parmesan Chicken Wings will have your taste buds soaring.
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I like having a wide range of wings. It’s important, especially when I have guests, that I have a variety that will cater to every taste. Want something sweet? Have some honey on those wings. Want something hot? I have just the sauce. Want something with a nutty, cheesy finish but with a slight burn that will subtly unleash itself on the back of your throat in the most delightful way? For that very specific mood, I have these Garlic Parmesan Chicken Wings.
Garlic and Parmesan have paired more than a few times on FFF. But I’ve always subscribed to the motto, “If it ain’t broke, don’t fix it.” And this combination of flavors, especially when draped over juicy chicken wings, is running like a well-oiled machine. Not only is it purring with the mix of garlic and Parmesan but there’s also a bit of heat included in the form of red pepper flakes and paprika.
It’s really quite astounding just how much flavor can be packed into one wing and yet I rise to the challenge every time! Are you up to the challenge of a platter of wings? First, you’ll have to make them.
Are Garlic Parmesan Chicken Wings Healthy?
Chicken wings can be a part of a healthy meal, but it’s important to pair them with dishes that bring more than their fair share of nutrients. Alone, wings are an indulgence. Chicken is high in protein but wings’ skin is high in fat and calories. The Parmesan has calcium and the garlic has antioxidants but the use of oil (though a healthy fat) and butter (a not-so-healthy fat) stresses the importance of moderation. Pause after every six or so wings and see whether your stomach tells you you’re full. This recipe is suitable for Mediterranean and gluten-free diets. They could be part of a keto diet if you lowered the amount of cheese.
What Types of Chicken Can I Use For This Recipe?
If you’re looking for bite-sized goodies, then what we refer to as chicken wings will hit the spot. “Chicken wings” generally refer to the drumette, wingette, and the tip. The drumette is the part that looks like a mini drumstick. It has a lot of meat and is fun to eat! The wingette is the part between the drumette and the tip. Less meat but tasty, thanks to the skin. If you wanted to expand the range of this chicken (ha… that was an unintended pun!), you can add the ingredients of this recipe to chicken tenders and chicken thighs (with or without the bone).
INGREDIENTS
- 3 pounds chicken wings, patted dry
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 4 tablespoons grated Parmesan cheese, divided
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
INSTRUCTIONS
Prep
Ready baking sheet, season and arrange wings.
Bake
Oven-bake, then broil for crispiness.
Coat
Coat in sauce, garnish with cheese.
Devour!
FAQs & Tips
Let the wings cool completely then store them in an airtight container in the fridge for up to four days. You can also store them in the freezer for up to four months. To thaw, let them sit overnight in the fridge. You can reheat them in the microwave or the oven (the second option is your better bet if you want to recapture that crispiness of yore).
The vital ingredient… is dryness. Yes, with paper towel in hand, absorb as much moisture as possible from the wings. If you have some, add a thin powdering of cornstarch or baking powder before baking. This will draw out the moisture. Use high heat, and don’t add the wings until that high heat has been attained. Flip or turn your chicken to ensure both sides are done adequately, and don’t crowd the sheet.
I’m glad you asked. I just love talking about my air fryer (which just so happens to be the easiest, healthiest way to cook wings). In fact, I go into detail here, in this recipe for Air Fryer Garlic and Parmesan Wings. You can also deep fry the wings by submerging them in a pot of oil, you can put them on the barbecue for that smoky flavor, or you can pan fry them in a skillet on the stove with a drop or two of oil.
Varieties of Chicken Wings
I’ve mentioned two types of chicken wings (one of which is this recipe, the other is Parmesan and Garlic wings cooked in the air fryer). But now let’s discuss entirely different wings. Air Fryer Buffalo Chicken Wings, for example, are cooked in a healthy way (i.e. in the air fryer) but with a lovely buffalo sauce as a coating. Another one for the air fryer: Lemon Pepper Chicken Wings. Each one is refreshing with just a bit of bite. OK, fine. One more chicken-wing recipe for the air fryer. This time it’s less about the actual wing and more about the state the wing is in when you go to cook it. Frozen wings can also be done in the air fryer; this recipe shows you how.
Ingredients
- 3 pounds chicken wings patted dry
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 4 tablespoons grated Parmesan cheese divided
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and prepare baking sheets with wire racks or parchment paper.
- Toss the chicken wings with olive oil, sea salt, and black pepper, then arrange them on the prepared baking sheets.
- Bake the wings for 40 minutes, turning them halfway through the cooking time.
- Broil the wings on high for 8-10 minutes until they are browned and crispy.
- While the wings are broiling, melt butter in a saucepan over medium heat and sauté garlic until fragrant.
- Stir in half of the Parmesan cheese, the smoked paprika, red pepper flakes, and additional salt and pepper, cooking for 2 more minutes.
- Coat the wings in the garlic Parmesan sauce, then sprinkle with the remaining Parmesan cheese before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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