Friday, 31 January 2014

Proper Chicken Wings

Baked in butter and Parmesan cheese with fresh cracked pepper and basil. The secret to these yummy delights is that the chicken wing and skin has a lot of natural fat and oil in it, and when you slowly bake it the flavor really comes out. Much better than deep fried chicken wings and if you don't believe me than I dare you to try these.

Chicken Wings


About 20 Wings, bones and skin intact please
1 1/2 Cup shredded Parmesan Cheese
1/4 Cup fine dry bread crumbs
1/4 Cup Basil leaves, chopped
1/2-3/4 Cup Butter
Cooking spray
1 Tablespoon Parsley, chopped


Cut off the tip of each chicken wing, save it to make chicken stock or discard. Split the rest of the wings at the joint. I do this by cutting at the crease, and then snapping backwards to split the rest, and using my knife to clean up the ends and separate.

Place all the prepared chicken pieces in a large bowl.

Melt the butter and pour over the wing pieces. Toff to coat all of the wing pieces.

*Optional sometimes I also toss a little garlic powder in with the wings and butter at this stage.

Preheat oven to 375°F.

In a medium bowl combine the Parmesan cheese, bread crumbs, basil and parsley. Give it a bit of seasoning with pepper. Toss to evenly mix.

Line a large baking sheet with tin foil. and coat well with cooking spray.

Toss each wing piece in the cheese/crumb mixture and turn to coat on all sides. Place each breaded piece on the prepared baking tray so they are close but not touching or over-lapping.

Once finished breading, bake the wings in the preheated oven for about 35-40 minutes.

Let stand on the pan for about 2 minutes  before serving.



Good enough to make people who hate cheese, like cheese.

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