Submitted by: Marcia
Attributed to: Bill & Roberta Foster
Category: Poultry
Description: The way wings should be done. Great tailgate fare.
Prep time: 1-24 hours to set coating
Total time: add 45 minutes on gameday to cook
Servings: 12 wings or 2 servings of 6 wings each, but will serve more if used as an appetizer or finger food
Difficulty rating: 2
Ingredients:
1/2 cup parmesan cheese, freshly grated
1/3 cup fine dry breadcrumbs
1 clove garlic, pressed through a garlic press
2 teaspoons grated lemon rind
1 1/2 teaspoons salt
1 teaspoon dried rosemary, crumbled
1 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
7 Tablespoons unsalted butter, melted
2 1/2 lbs drumsticks padded dry or you can cut a chicken breast into small strips for boneless wings
Special tools/utensils needed:
sheet pan
Directions:
In a wide shallow bowl combine the parmesan, breadcrumbs, garlic, lemon rind, salt, rosemary, pepper, and cayenne.
Working with 1 piece of meat at a time, brush with melted butter and dredge them in the parmesan mixture coating completely. Place all wings on a sheet pan, cover loosely and chill for 1-24 hours.
When ready to cook, preheat the oven to 425F.
Arrange the wings on a lightly buttered sheet pan. Drizzle them with the remaining butter and bake uncovered for 30-35 minutes or until tender. Serve warm or at room temperature with your favorite dipping sauce, remembering that Ranch is never the wrong answer. Go Navy. Beat Army.