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Reviews for: Photos of Garlic and Parmesan Chicken Wings
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1 of 229
I made these for a wing cook-off and they were a huge hit! The flavor is fantastic. We transferred them to a crock pot and poured some garlic butter over them to give them a little more garlic flavor. DON'T DUMP OUT THE BROTH! Julie K, I saved the broth the wings were parboiled in and added some chopped leftover chicken (2 breasts, 4 thighs), 1c. chopped celery and 1c. chopped carrots to it. It was a little salty, so I added about 2 1/2 cups water (to taste), boiled it until the veggies were tender (30 min?) and ladled it over rice. Makes an awesome soup!
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(109)
I made these wings for a wing cook-off on Super Bowl Sunday. I won first place (and $100). So, although they were all eaten before I got a chance to try them, they must have been great. I mixed the par-boil ingredients early that morning and used fresh herbs (just cuz I happened to have them). I liked the par-boiling so I didn't have to worry too much about the timing of the baking step.
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(62)
My fiancé is obsessed with wings. He wants to go out for them about once a week. After eating these he said he would never have to go out for wings again. They are absolutely incredible and was easier than I expected them to be. Will definitely be making these again in the near future
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(16)
OMFG these wings might be the best wings i've ever had.. and that's truly saying something b/c i'm a huge fan of all types of wings.. i am completely blown away.. i cant remember the last time i was this impressed by any dish.. i was even lazy about the end topping.. i just mish-mashed all the dry ingredients and the garlic (i used my garlic press) with the oil and pressed the wings into the mixture.. truly perfect.. ty so much for this recipe
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(15)
My first time ever making wings... I'm not a big fan of BBQ. I loved these! couldn't stop eating them. They are nice and spicy but not so much as to hide the excellent flavor. I would never guessed they were baked if I hadn't done it myself. I shook them in a gallon sealed bag to coat them I thought it was easier.
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(14)
These were REALLY good!! I didn't use the bread crumbs--I also didn't have fresh garlic so I used the equivalent amount of granulated garlic for the recipe.(Tone's granulated garlic from Sam's club) I dipped them in the oil containing the pepper flakes (didn't use the black pepper) and then shook them in the bowl containing the parmesan and granulated garlic. Baked them on convection oven setting for 20 minutes at 425. They turned out golden spicy and delicious. Great recipe!
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(13)
These were excellent!!! I par broiled and let cool the night before then stuck them in fridge overnight still in par broil recipe. I took them out of that then let them dry the next morning prepared as recipe states then put them in a crockpot on warm to serve at a Sunday football party. Everyone raved about them and wanted the recipe.
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(12)
We did NOT "tweak" this recipe at all and it was DELICIOUS! Nothing was changed and my husband and I absolutely loved it. We will be making this recipe again and again as we had been looking for a great oven-baked wing recipe and this is it! Thank you so much, Chef John. It is an easy recipe yet full of flavor. It's a keeper!
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(9)
I added extra breadcrumbs for a crunchier outside and I used less than a cup of salt and the mouths that I feed had nothing but thumbs up for it. Great Recipe.
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(1)
