Here in the Cook Lisa Cook home, we adore wings. Some of the wings we've blogged about were our Baked Buffalo Wings, Baked Teriyaki Wings, Baked Tandoori Wings, and Baked Chinese Five-Spice Wings. One thing you'll notice about all the wings which we make is, every-single-one is baked. We bake them hot and fast so they remain juicy and moist inside and even without frying, they have a wonderful golden & crispy skin. We each have our favorite but honestly, lately, I feel like we've been in a wing rut and in need of a new flavor. Enter, Crispy Baked Parmesan Garlic Wings. What made me think to make these was, I was making for Maisie, the gluten-free version of one of my favorite childhood dishes, noodles with butter, parmesan & garlic and thought, wouldn't that be wonderful on some wings. Seeing as we had just purchased wings and we were going to do the same-old-same-old, we just went with the new idea and winged it...get it? Winged it... ;) The new wing recipe was a hit! Buttery, garlicy and cheesy all on a perfectly cooked and crispy skinned wing. Perfection and delighted to have a new flavor in our wing line-up!
Crispy Baked Parmesan Garlic Wings
- 4 lbs. wing pieces, flaps and drumettes
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1 tsp. garlic powder
- 1/4 cup Ghee (or butter,) melted
- 1 TBS. garlic powder
- 1/4 cup grated Parmesan cheese
- 2 TBS. fresh parsley, minced
- 1/4 cup shredded Parmesan
- 1/8 cup grated Parmesan cheese
Line a baking sheet with foil and place a baking rack on top. Using a paper towel, dry the wings off as well as possible. Place the wings in a large bowl and sprinkle with the baking powder, salt, pepper and 1 tsp of the garlic powder. Using your hands, toss to coat well. Place the wings, skin side up, so that they are close but not touching one another, on the rack. Allow the wings to dry with the mixture on them for about 30 minutes. Heat oven to 500F. Bake wings for 20 minutes, until golden brown. If at the 15 minute mark, you notice that they are not browning nicely, place the wings under the broiler for the remaining 5 minutes. (I have a convection oven and use the roast setting so our wings are cooked from top and bottom.) During the last 5 minutes of cook time, melt the ghee or butter and add to a large bowl. Stir in the 1 TBS. garlic powder & 1/4 cup of grated Parmesan. Once the wings are fully baked, using tongs, add them to the bowl of buttery garlic cheese and toss to coat. Add the parsley and give a final toss. Place wings on serving plate and sprinkle with the shredded Parmesan and remaining 1/8 cup grated Parmesan. Serve hot.