crispy parmesan chicken wings

If you want to serve some quick and easy wings for the Superbowl this weekend, you can bake these crispy parmesan chicken wings that have been a favourite around here for years.

The best part is, you can get the crumb mixture ready anytime and throw it into a ziploc bag. It keeps nicely in the freezer - Saucy keeps it on hand to dredge both wings and strips of chicken breasts.

This recipe will prepare 18-24 baked wings. 

Crumb Mixture - measures don't have to be exact, even better!

1 cup fine bread crumbs
1/2 cup dry parmesan cheese (the kind in the green shaker)
1 tablespoon dry oregano
1/2 teaspoon seasoning salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder

- Shake this mixture in a paper bag or simply whisk it in a bowl. If you like things cheesy, add more of the parmesan. Sometimes Saucy has Italian Seasoning on hand so she throws that in as well. It has a more peppery taste. There's really no right or wrong to this. It's a beautiful thing.

In a bowl, combine:

2 eggs
1/2 cup milk (or milk and cream, it's thicker)
a dash of Tabasco sauce (optional)

Place all of your chicken wings into the wet mixture and stir to ensure they are all covered. (Saucy washes and dries her wings before this step but that might not be your thing. If it is, do so. If not, you don't have to).

Move the wings, one at a time, from the wet mixture to the crumb mixture making sure that excessive egg and milk is dripped off before dredging the wing into the crumbs. If the crumb mixture gets wet, it will ball up and you won't have enough to coat all of your wings.

Place coated wings on a cookie sheet that has been lined with tinfoil and thoroughly and completely drizzled with cooking oil. You can also give the sheet a shot of non stick cooking spray but trust Saucy on this, you need the oil. You can use vegetable or canola oil. If you prefer olive oil you will have to reduce your cooking temperature because it can get a little smokey in your oven - but olive oil gives the wings a nice mediterranean flavour.

Bake uncovered at 350 degrees for about 45 minutes until brown and tender. Serve hot with marinara sauce for dipping.

These make a delicious game day snack, or a meal if served with salad and bruschetta.


Anonymous said...

The Super Bowl is this weekend?

Mrs. G. said...

These look beyond tasty and easy enough for me to make. Thanks, S.

Green Girl in Wisconsin said...

I just did this to pork chops last night! Everyone ate them, too.

Anonymous said...

Always looking for good & easy main course recipes - THANKS!! Thanks, too, for all the other entertaining entries :)
A Saskatoon fan