Spicy hot wings with garlic and parmesan you'll think were deep fried.
|3 lbs.||Chicken Wings|
|3/4 tsp.||Thyme, dried|
|3/4 tsp.||Oregano, dried|
|3/4 tsp.||Rosemary, dried|
|1/4 cup||Balsamic Vinegar|
|2&1/2 Tbsps.||Olive Oil, or as needed|
|2&1/4 tsps.||Black Pepper, freshly ground|
|1/4 tsp.||Cayenne Pepper, or to taste|
|1&1/2 Tbsp.||Bread Crumbs, fine|
|3/4 cup||Parmesan Cheese, finely grated|
If your Chicken Wings are whole, see Notes. Rinse the wings under cold water and drain. Line a large baking sheet with aluminum foil and coat it with a non-stick vegetable spray. The non-stick foil is even better, but I still use a light coating of the spray.
Combine the Water, the 3 tablespoons of Salt, Bay Leaf, Thyme, Oregano and Rosemary in a large pot and bring to a boil. Add the wings and the Balsamic Vinegar, then return to a boil. Low boil for 15 minutes. Remove the wings to a cooling rack to allow to drain and dry for 15 minutes.
Preheat an oven to 450°F.
Press the garlic with a garlic press into a mortar and use the pestle to mash it along with the pinch of salt until it forms a paste.
Place the Olive Oil in a large bowl. Combine the Black Pepper and Cayenne Pepper then add it to the bowl along with the garlic. Stir to combine. Add the wings along with the Bread Crumbs and toss to coat. Sprinkle with half of the Parmesan Cheese and toss again to coat. Evenly space the wings on the baking sheet, turning the skin side of the double boned pieces up. Sprinkle the remaining cheese on top.
Roast in the preheated oven until browned, about 20 to 25 minutes. Cool 5 to 10 minutes before serving.
If you buy whole chicken wings, buy 25% more in weight, discard the tip of each and separate the remaining two sections.
Source: My version of a recipe on www.allrecipes.com/Recipe/Garlic-and-Parmesan-Chicken-Wings
Yield: 24 wings
Nutrition Facts per Serving:
28g Fat (67.1% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
4 Lean Meat
3 1/2 Fat.
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