Today is National Chicken Wing Day. So glad to have wings on a day other than the Super Bowl. Only in America can a sporting event cause a shortage in bird wings!
Many moons ago, we lived in a city that had some of the top restaurants in the world – Las Vegas. It was also the worst when it came to competing for your dinning out dollar. Hot one minute, cold the next. And then there were those tiny, out of the way places that never even got their foot in the door dispute the great foods they had to offer. There was a neighborhood Italian joint that had some of the best pizza and wings around. Within six months, they were gone. Kiddo has always joked that they shut down because we moved away. Yeah, we had them deliver wings and pizza often.
I love good wings. Served with a salad for me, wedge fries for my guys, we can make a meal out of wings. One of these days I just might host a Wing Ding party – nothing but chicken wings. Hot and spicy, Asian inspired, and in this case good garlicky baked wings. Part of what makes this recipe so special (aside from all the flavor) is that you bake them twice – once at a low temperature to get the meat cooked without drying out, then again at a higher temperature to give the skin that certain something we’ve come to expect from wings.
Do you have a favorite wing recipe? I’d love to hear about it . . .
Baked Garlic Parmesan Chicken Wings
1 teaspoon Kosher Salt
1 teaspoon White Pepper
1 tablespoon Italian Seasoning
1 teaspoon ground Cumin
2 lbs Chicken Wings
4 Garlic Cloves
1/4 cup Italian Parsley finely minced
1/3 cup Parmesan Cheese, grated
1/8 to 1/4 cup Basil Olive Oil
Heat oven to 300 degrees. Spray a large rimmed baking sheet with cooking spray. Set aside.
In a large bowl, mix together the salt, pepper, Italian seasoning, and cumin. Add chicken wings to the bowl and toss to coat with the spice mixture.
Transfer wings onto a baking sheet, bake for 20 minutes in the heated oven. After 20 minutes, increase the oven temperature to 425 degrees. Bake chicken wings for 15 more minutes undisturbed.
While the chicken is baking, finely mince the garlic. Set aside. Finely chop the parsley. Set aside. In a large metal mixing bowl, blend the the garlic with the Parmesan cheese, and fresh chopped parsley. Drizzle in enough oil to create a nice coating consistency without being overly oily. Set aside until ready to use.
When the chicken is cooked through, toss the wings in the garlic mixture.
Serve while hot and enjoy.