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12.9.18

Baked Garlic Parmesan Wings


Hello Loves!

How is everyone? So I bring you last of my summer recipes. One of the big deals of the fall is the advent of football season. We aren't really a football watching household but I love myself some good traditional wings. One of the big deals that my husband and I always get when we go to a sports bar are the parmesan garlic wings. We try many flavors usually, neither of us are huge buffalo wing fans, but we always come back to that lovely richness of parmesan garlic.

It's in that spirit that I threw this recipe together. Instead of going through the trouble of prepping a deep fryer with all of that oil, I decided to go with a less greasy option. Beautifully baked and dressed with a fresh grated parmesan, minced garlic and herbaceous parsley sauce, these wings are wonderful with little need of a dipping sauce. My husband loves Italian flavors and he enjoyed eating these so much that he cleaned out the rest for lunch. I'd say that this recipe is definitely hubby approved.

Another thing about these wings is that we went ahead and sprung for a delivery order from a local farm. Specifically, Tyner Pond Farm in Greenfield, Indiana. Their website has tons of different types of meat to choose from, such as chicken, beef, pork and lamb. For around $50, we ordered a pound of the wings, 4 lamb burgers, 6 chorizo sausages, 5 chicken legs, 2 pounds of chicken livers and 1 pound of chicken hearts and had it delivered for free in a lovely cold bag. What we have found is that the meats that we received were of superior quality when compared to your typical grocery store. There was enough of an impression that we can honestly suggest choosing Tyner Pond Farm for your meats.

Enough about that, let's get started!

Ingredients:

Chicken Wings - 2 pounds, bone-in
Butter - 1/2 stick or 4 Tbsp.
Parmesan Cheese - 1/2 Cup, grated
Parsely - 2 Tbsp., finely chopped
Garlic - 6 cloves, minced
Black Pepper - 1/4 tsp. fresh cracked
Salt to taste

The first thing to do is to get your oven preheated. Set it to 350 and while it is warming up, get your wings prepared.

Our wings came whole so I had to cut them into their individual pieces: the drumette, the wing and the tip. An easy way to do this is to take your thumb and find the spot where the joints meet. Then, using a sharp knife and moving your thumb out of the way, cut between the bones. Avoid cutting the actual bones as this will dull your knife and you'll be stopped to sharpen the blade before finishing. Also, I know some people like the crunchiness of the wing tips but we tend to just toss them. They are mostly bone and very little meat.

Dry the wings with a paper towel and toss them in a bowl. Sprinkle some salt and pepper on them and toss them to get them coated evenly.

About now your oven should be preheated, so you're going to get out your favorite baking tray and line it with parchment paper. Place the wings on the tray, making sure to leave a little bit of room between each wing. Slide the wings into the oven and let them bake for about 40 minutes. During this time, you can work on the garlic butter sauce to go over the wings.

In a sauce pan, start to melt your butter. While the butter is melting, go ahead and mince your garlic and finely chop the parsley. When the butter is almost all melted down, add the garlic and stir frequently. Make sure you keep an eye on your garlic so that it doesn't burn. Burnt garlic is bitter and disgusting and will not be a good accompaniment to the wings.

Once the garlic has just started to brown slightly, take it off of the heat and stir in the parsley, letting the parsley wilt in the hot butter.

At this time, your wings should be about done. Use a meat thermometer to make sure that the wings are at about 165 degrees internal temperature. Your wings should be lightly brown and crispy. If you drag a fork lightly over the skin, it should have that crispy crunchy sound that tells you its done.

Transfer the wings into a bowl and pour the garlic butter mixture over them, tossing them to get the butter all over them. When the butter has an even coat, grate some fresh parmesan cheese over the wings then toss again to get a good coating of the cheese.

And that about does it! Serve the wings warm, with additional parmesan cheese as a garnish. If you want to kick it up a few levels, add some red chili flakes to the butter when cooking. Otherwise, make as many as you can, set them in your favorite serving dish and let the football fans have their way with them. If they are like my husband, coming home from lunch, all you should have leftover are small piles of very clean bones and big smiles.

If you enjoyed this recipe as much as I hope you did, please leave a comment and share with your friends. And as always my loves, have a wonderful day!




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