Garlic Parmesan Wings Recipes

Steps:

• In a small glass bowl, melt butter in microwave.
• Whisk into butter the garlic powder, onion salt and pepper.
• Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
• Top with parmesan cheese and serve immediately.
• Enjoy!

Steps:

• Toss chicken wings with Shake n' Bake Original coating mix in bags.
• Cook wings at 400 degrees F for 30-35 minutes or until done.
• In large bowl, toss still-hot wings with caesar dressing and sprinkle with fresh parmesan. Voila! Done!

Steps:

• Grate the zest of 1 lemon and set aside; juice both lemons. Combine the garlic and olive oil in a large microwave-safe bowl and microwave until the garlic starts sizzling, 1 to 2 minutes; let cool. Add the lemon juice, herb sprigs, 1 teaspoon each salt and pepper, and the chicken wings. Using your hands, rub the wings with the oil mixture; firmly press the wings down, making sure they are covered with some of the herbs and garlic. Cover and refrigerate at least 4 hours or overnight, stirring once or twice.
• Meanwhile, pulse the butter, basil leaves, lemon zest and 1/2 teaspoon each salt and pepper in a mini food processor until combined. Cover and refrigerate until ready to use.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Remove the basil butter from the refrigerator. Remove the wings from the marinade. Brush the grill grates with olive oil and place the wings on the cooler side of the grill (indirect heat). Cover the grill and cook, turning the wings once, until almost completely cooked through and the skin is beginning to crisp, about 30 minutes. Move to direct heat and grill, turning often, until the skin is crisp and lightly charred, 10 to 15 more minutes.
• Transfer the wings to a large bowl. Add the basil butter and toss to coat. Add the parmesan and season with salt and pepper; toss again. Serve with lemon wedges.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
• Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
• Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
• Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
• Bake in the preheated oven until browned, 20 to 25 minutes.

Steps:

• For the chicken wings: Toss the wings with the 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl and set aside.
• Place the cubed cheese in a food processor and pulse 6 to 8 times until the cubes break up into smaller pieces, then process until the cheese resembles coarse sand, about 30 seconds. Transfer the cheese to a large bowl and reserve 2 to 3 tablespoons in a small bowl for sprinkling on the cooked wings if desired.
• Place the rosemary and garlic in the food processor and process until the garlic is finely chopped. Transfer to the large bowl with the cheese. Whisk in the flour, cornstarch, paprika, cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place half of the seasoned flour on a rimmed baking sheet. Set the wings on top and pour the remaining seasoned flour over the wings. Press the wings firmly into the seasoned flour until they are completely coated.
• Preheat a 6-quart air fryer to 390 degrees F for 3 minutes. Working in batches, lay the wings in the air fryer in a single layer so they are not touching. Cook, flipping after about 7 minutes, until the wings start to brown and become crispy, 15 minutes total. Transfer the wings to a platter and sprinkle with the reserved 2 to 3 tablespoons of cheese.
• Meanwhile, make the sauce.
• For the sauce: Combine the cheese and cream in a small saucepan over medium heat. Cook, stirring frequently, until the cheese melts into the cream, 3 to 4 minutes. Stir in the crème fraîche and cook until warmed through, 1 to 2 minutes. Transfer to a small bowl and stir in the chives, paprika, cayenne, 1/4 teaspoon salt and 1/8 to 1/4 teaspoon black pepper.
• Serve the wings with the sauce on the side for dipping.

Steps:

• Place trivet in electric pressure cooker. Add water. Combine dry seasonings. Remove 2 Tbsp. seasoning mixture; rub evenly onto chicken wings. Place wings on trivet; close and lock lid. Turn Pressure Release Valve to Sealing position. Reserve remaining seasoning mixture for later use.
• Cook wings 8 min. using MANUAL/HIGH PRESSURE COOK setting. Meanwhile, cover baking sheet with foil; spray with cooking spray. Mix reserved seasoning mix with remaining ingredients in large bowl until blended.
• Use Natural Pressure Release for 5 min. when pressure cooker timer goes off, then do a Quick Pressure Release to release steam. Turn pressure cooker off. Remove lid.
• Heat broiler. Transfer wings to large bowl. Add half the mayo mixture; mix lightly. Place wings in single layer on prepared baking sheet.
• Broil, 6 inches from heat, 8 to 10 min. or until wings are crisp and done, turning after 5 min. Add wings to remaining mayo mixture; toss until evenly coated with mayo mixture.

Steps:

• Heat oven to 350°F.
• Mix cracker crumbs, Parmesan and seasonings in shallow dish.
• Coat chicken with mustard, then roll in crumb mixture until evenly coated. Place on baking sheet sprayed with cooking spray.
• Bake 35 to 40 min. or until golden brown, turning after 20 min.

Steps:

• Mix butter, Parmesan cheese, garlic power, onion salt, and black pepper together in a bowl.