Ingredients with Measurements:
- 2 lbs chicken wings
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the grated Parmesan cheese, garlic powder, paprika, dried oregano, salt, and black pepper. Mix well.
3. Place the flour in a separate bowl.
4. Dip each chicken wing in the flour, shaking off any excess.
5. Dip the chicken wing in the melted butter, then coat it in the Parmesan cheese mixture. Place the chicken wing on the prepared baking sheet.
6. Repeat the process with the remaining chicken wings.
7. Bake the chicken wings for 25-30 minutes, or until they are golden brown and crispy.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 30g
Carbohydrates: 8g
Protein: 30g
Substitutions for ingredients:
- Instead of chicken wings, you can use chicken drumettes or chicken tenders.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese or Asiago cheese.
Variations:
- Add hot sauce or cayenne pepper to the Parmesan cheese mixture for a spicy version.
- Use different spices or herbs in the Parmesan cheese mixture, such as thyme, rosemary, or basil.
Tips and tricks:
- Make sure to shake off any excess flour before dipping the chicken wings in the melted butter.
- For extra crispy wings, place them under the broiler for the last 2-3 minutes of baking.
- Serve the wings with ranch dressing or blue cheese dressing for dipping.
Storage instructions:
Store any leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the wings, place them on a baking sheet and bake in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the wings on a platter with a side of dipping sauce and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve the wings with a side of celery sticks and carrot sticks.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
- Macaroni and cheese
Troubleshooting advice:
- If the wings are not crispy enough, place them under the broiler for the last 2-3 minutes of baking.
- If the Parmesan cheese mixture is not sticking to the wings, try patting the wings dry with a paper towel before dipping them in the melted butter.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
Food history:
Chicken wings were first served in Buffalo, New York in 1964 at a restaurant called Anchor Bar. They were created by the restaurant's owner, Teressa Bellissimo, who deep-fried the wings and coated them in a sauce made with hot sauce and butter.
Flavor profiles:
Savory, salty, cheesy, and crispy.
Serving suggestions:
Serve the wings as an appetizer or as a main course with a side dish.
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