Crunchy Parmesan Chicken Wings
Submitted by ProlificPuncher
Oven-baked chicken wings coated in a salty Parmesan and herb breadcrumb crust that shatters with every bite. Make-ahead friendly and feeds a crowd with 60 crispy pieces.
YIELD
60 piecesPREP
35 minCOOK
40 minREADY
75 minForget deep-frying. These Parmesan-crusted wings get shatteringly crisp in the oven thanks to a triple-dredge coating of seasoned flour, egg, and a generous layer of freshly grated Parmigiano with Italian herbs.
Four pounds of wings yield about 60 pieces, making this a go-to for game day spreads, backyard parties, or any situation where a mountain of crispy wings just makes sense.
The best part? You can prep them up to 4 hours ahead and slide them into the oven when guests arrive.
Pro Tips
- Use freshly grated Parmigiano-Reggiano, not the pre-grated stuff; it melts and crisps far better
- Press the cheese-breadcrumb mixture firmly onto each wing so the coating stays put during baking
- Flip the wings once halfway through for even golden color on both sides
- Serve with a simple marinara or ranch dip on the side
Ingredients
Directions
Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.
In shallow dish, combine flour, paprika, salt and pepper.
In another shallow dish, beat eggs.
In third shallow dish, combine cheese, bread crumbs, basil and oregano.
Dip wings into flour mixture, then into eggs, then into cheese mixture, pressing firmly.
(Wings can be prepared to this point, placed on rack, covered and refrigerated for up to 4 hours.)
Arrange wings on greased rimmed baking sheets.
Bake in 375℉ (190℃) F oven for 35 to 40 minutes, turning once, or until golden brown and crisp.
Comments
