Chicken wings should be easy to make and taste great. Garlic Parmesan Chicken Wings pack a tonne of flavour and they couldn’t be easier! Garlicky and cheesy, what more could a wing lover want?
I am so excited to be posting this recipe to my blog – finally! Initially, I had prepared my Garlic Parmesan Chicken Wings as a guest post for a food blogger friend of mine and gave it to her. From time to time, Dear Reader, if you’re an avid food blog reader, you’ll notice that sometimes there’s recipe posts that belong to other bloggers. Food bloggers tend to share recipes with each other as a form of engagement to reach a wider audience.
Garlic Parmesan Chicken Wings was originally posted in early 2016 on my blog, but there was a catch. The catch was that I had posted a teaser here on my blog, but to get the recipe, you would need to click on a link to go to my friends blog. It’s a little sneaky, but it’s a great way to share with our established readers and subscribers a blog that we favour or believe in. Since 2016, my friend has closed her blog down to more onto other things, so now, my Garlic Parmesan Chicken Wings recipe has returned home to me to find a permanent home here at Lord Byron’s Kitchen.
I have to say, I really miss Paige’s blog! I used to actively follow Paige and I looked forward to reading every new recipe and story she posted. It was so easy to see how much effort she put into her blog and her love of food and family was evident in her writing style. If you’re reading this, Paige, I hope you’re doing well and still cooking up all of those fantastic recipes in Miami!
When Paige originally told me that she had tried my Crusted Fried and Baked Japanese Chicken Wings, I knew she’d love this chicken wing recipe as well, so I handed it over to her to post on her blog. I’m a chicken wing lover, Dear Reader, but I’m sure you already know that!
I’m always on one of my food kicks – this time, it’s chicken wings. I’m still blaming it on the whole Costco thing, y’all! This particular recipe was inspired by a quiet Saturday morning sitting on the couch with my iPad in one hand and a coffee in the other. I was spending some quality time with my friend, Pinterest, while waiting for John.e to arise from his slumber. (I’m the early riser; I can’t stay asleep past 6am, even on the weekends!)
At the time, this recipe was originally posted, I was waiting in anticipation for my daughter and ex-wife to visit. In my preparation, I had purchased an excess amount of chicken wings, because apparently, that’s the only non-vegetarian item I was going to feed them. And truth be told, that’s the only meat product I cooked for their entire 10 day visit!
I should mention that my daughter has voiced an interest in becoming a vegetarian. She’s going to give it a good try when she spends the summer with us. Now the balance will be shifted to John.e’s side. I guess that means even less opportunities to prepare meat dishes… at least for the summer months! (Since this recipe was posted, my daughter has moved in with us and has adopted the vegetarian lifestyle. Now, it’s two against one!)
Even though I only prepared chicken wings – no pork, no fish, no steak – during their visit, the wings were most certainly a hit! I made two types for lunch one day while John.e was at work. Basically, we ate 50 wings among the three of us. But, in our defence, we didn’t have any sides with it – just wings and large amounts of paper towels to keep our mouths and hands clean-ish.
The Garlic Parmesan Chicken Wings were my ex’s favourite of the two types and with good reason too! These wings have it all – they are super moist and juicy on the inside, with a crispy, browned skin on the outside. They are then drowned in melted butter, fresh garlic, parmesan cheese, and fresh parsley. Oh my God, these are so good!
Sometimes, I feel like I’m preaching when I write these posts, but in this case, I think it’s warranted. I cannot stress enough the importance of using the best ingredients you can find and you can afford when cooking and/or baking with just a few ingredients. I always err on the side of wanting each ingredient to be at it’s freshest and best when there’s any recipe less than six ingredients.
In fact, we should all aim for freshness and top of the line ingredients when cooking, but I know that sometimes that’s not always a possibility. And it doesn’t always have to do with the cost either. For example, I’m an advocate of using frozen or canned goods if you trust the brand and know that they are the best you can get. Frozen peas can be just as good as fresh peas if you find the right brand. Canned tomatoes can easily rival fresh tomatoes in a recipe if you’re in a bind.
Living in Toronto, where the winter months can be quite cold, we are not always able to get locally grown, fresh produce. In some cases, I’ll buy strawberries in February that have been grown in Florida, but mostly, I’ll wait until I can buy fresh, locally grown strawberries in June or July.
Basically, Dear Reader, get good parmesan – don’t use parmesan in a can. Buy a bunch of fresh parsley, it really won’t cost more than two dollars. And, for the love of all that is sacred and holy, please use real butter. Margarine should never be used in place of butter. Finally, bib up, and get your wing eating face on – let the games begin! Enjoy!
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Garlic Parmesan Chicken Wings
For the Wings:
- 24 pieces chicken wings
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
For the Sauce:
- 4 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, finely minced
- 1/4 cup fresh parsley, finely chopped
- 1 cup parmesan cheese, freshly grated
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
Add the wings to a large bowl, along with the salt, pepper, and olive oil. Toss well to coat.
Transfer wings to baking sheet and position so that the wings are not touching each other. Bake for 30 minutes.
Remove from oven, turn the wings over, and bake for 15 more minutes.
In the mean time, bring the olive oil and butter to a low boil. Add the garlic and cook for 2 minutes.
Remove from heat. Stir in the parmesan and parsley. Set aside.
Remove the wings from the oven and transfer to a clean bowl. Pour the butter and oil mixture over top and toss to coat.
Plate and top with more parmesan and parsley for garnish - optional. Serve immediately.
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