These chicken wings are a hit at any party. They make a great appetizer and are so hard to stop eating. I will confess they are not good for you, being dipped in butter and all, but they are some of the best wings I think I have ever had.
TIPS: Be sure to cook these until they are tan-colored and crispy. The crunch from the crispy parmesan coating makes these amazing. Be sure to use good quality parmesan cheese. These are also good the next day as leftovers. I often double the recipe for a larger crowd, or I pair this recipe with a seperate batch of buffalo wings and serve two completely different types of wings for a “wing” party. They do cook more evenly when placed on a wire rack because the air can circulate around them better, making them crisp on all sides.
Parmesan Chicken Wings
Ingredients
- 2 lbs chicken wing pieces
- 1/2 C butter melted
- 1 1/2 C shredded parmesan
- 1 tsp each of salt and pepper
- 1 tsp garlic powder
- 1/4 – 1/2 tsp cayenne powder
Instructions
- Preheat oven to 400 degrees. Pat the chicken wings dry with paper towels. Place a wire baking rack inside a large baking sheet and coat with cooking spray, or cover the bottom of a baking sheet with parchment paper.
- Place melted butter in a shallow bowl. Mix together the parmesan and all the spices in another shallow bowl. Dip the chicken wing piece in the butter first, allowing excess butter to drip off, then dip in the parmesan mixture to coat. Place on baking sheet and continue until all the pieces are coated.
- Bake at 400 degrees for about 40-45 minutes, until chicken wings are browned, getting crispy on the outside, and fully cooked through. (Time may vary depending on the size of your wings). Serve hot or warm.
- Enjoy!