I like this recipe. I have made baked wings in a couple different ways but with all of them I do this first. I steam the wings in a large double pot for 10 minutes dry with paper towels refrigerate for 1 hour. Then pull out your wings and prepare them per the recipe. I like cookie sheets with parchment paper. Your wings will have much less fat and remain very juicy. great tip I got from a competitive BBQ expert.
For those skeptical of a coating that doesn't include bread or corn flake crumbs believe me; this recipe was delicious with Parmesan cheese as the main ingredient. The only change I made was not adding salt because the cheese was salty enough. The wings were tender and delicious.
I made these wings at a wing cook off and won. This is a keeper for sure
Im surprised this recipe does not have more reviews... these are delicious! I followed the recipe exactly as written and my wings were crispy outside juicy inside and flavored perfectly. Seriously if you are looking to make some addictive and crave-worthy wings look no further- the recipe is right here!
1)Four lbs is a lot of wings! The amount of butter and cheese/herb mixture in this recipe only did about half so I had to melt more butter and make more dredging mix. Even then I barely had enough for all the wings. 2) I baked the wings on foil sprayed with Pam. Some still stuck and none were truly crispy. 3) I didn't add any additional salt and glad I didn't. The Parmesan cheese made these very salty.
I occasionally take a chance on a recipe that doesn't have a lot of reviews and I must say THIS recipe was worth the risk! The chicken came out juicy and flavorful. I didn't have Parmesan on hand so I omitted and it was still fabulous. I HIGHLY recommend trying this recipe. It was DELICIOUS!!
Used about two pounds of wings and the full amount in the recipe of the breading and had just enough. Cooked for 45 minutes and they were perfect. Will definitely make again
We eat a lot of wings and I mean a LO T of wings. I've tried dozens of recipes and different cooking methods but always go back to frying them and then coating them in various sauces. Baked just never seem to do as good for me. They usually get all watered down leaving whatever you coated them in a big puddle under your wing. Not these. These were perfect and crispy around the entire wing! My husband and I were both very much impressed. The only change I would recommend making is to leave out the salt. They were a bit too salty. Be sure to use unsalted butter as well
I used half melted (unsalted) butter and half olive oil. As far as flavor this recipe deserves five stars. I gave four because as another reviewer experienced I also ran out of coating half way through preparation. I do recommend using fresh grated Parmesan. I m a huge fan. The flavor is far and above Kraft brand. Once you buy fresh Parmesan you ll be spoiled.
I haven't made this yet but most of the complaints were with adding salt. All the recipes on this site that mentions to add salt DON'T! I add in garlic salt paprika or some spicy sauce that is loaded with salt to begin with! So do not add salt just add your favourite flavours. Sometimes I'll grate some garlic cloves and add that instead of salt.
