Parmesan Crumbed Chicken Wings

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: 

1. In a wide shallow bowl combine the parmesan, breadcrumbs, garlic, lemon rind, salt, rosemary, pepper, and cayenne.  

2. 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.

3. When ready to cook, preheat the oven to 425F. 

4. 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.