Tuesday, September 11, 2018

Crunchy Baked Parmesan Wings (No Breading) from Cleo Coyle #glutenfree #lowcarb

Today is September 11th. Seventeen years ago, America suffered a devastating lossA recipe might seem a trivial thing to post on such a profound day of mourning and remembrance, but below is a very special recipe. It appeared in a cookbook that was sold to raise money for a firefighter's fund named in honor of one of the 343 New York firefighters who lost their lives on 9/11. Eighteen more names have been added to that total since their deaths due to 9/11 related illnesses. 

Marc and I bought (and gifted) a number of copies of that cookbook, and we are happy to share one of its tasty recipes with you today, along with our continued prayers for the families who lost their loved ones. We will never forget them.

They say the Tribute in Light can be seen
from space and (we hope...) Heaven. 

~ Love, Cleo Coyle


And now for today's recipe...

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A Note from Cleo

This is one amazing recipe. These golden brown wings are full of mouthwatering flavor. They crunch like they're breaded and fried, but they're baked, and you don't use any breadcrumbs, just herbs and Parm, making them low carb and completely gluten free. They'll also 
make your kitchen smell as heavenly as a pizzeria. 

The ingredients are unpretentious, the combination superb. You can serve these wings with a dipping sauce, but it’s not necessary. They are wonderful as is. Marc and I always enjoy them. We hope you too will eat with joy!


To download this recipe in a
PDF document that you can print,
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click here.

Crunchy, Golden Brown
Baked Parmesan Wings 

Gluten-Free, Low Carb
Full of flavor and crunch
but without breadcrumbs!

Recipe adapted by Cleo Coyle from
The Terry Farrell Firefighters Fund Firehouse Cookbook.

Makes about 20 wing pieces


3 pounds fresh chicken wings
1 cup good quality grated Parmesan cheese (go for the real stuff, not a commercial brand with filler)
1 Tablespoon dried parsley
2 Tablespoons dried minced garlic (not powdered)
1 Tablespoon dried oregano
2 teaspoons sweet paprika
1 teaspoon sea salt, ground fine
½ teaspoon ground white pepper
6-7 Tablespoons butter (***see note at end on replacing with olive oil)


(1) Preheat oven to 350 degrees F. Line a shallow baking sheet with foil and coat lightly with nonstick spray or oil. Cut up the chicken wings into separate pieces, discarding tips. Wash the chicken and pat it very dry. Set aside. 

(2) In a large mixing bowl, blend the Parmesan, parsley, minced garlic, oregano, paprika, salt, and pepper and whisk with a fork until ingredients are thoroughly combined. 

(3) Melt butter on stove or in microwave. One piece at a time, dip the clean and dry chicken wings in the melted butter, then roll in the cheese and herb mix, making sure to coat completely. Note that as butter cools it may become difficult to work with. In that case, simply warm it up again and continue coating the chicken.

 (4) Arrange the chicken pieces on the foil-lined baking sheet and bake for one hour. (Do remember to coat that foil with non-stick spray or oil.) Do not turn or disturb the chicken as it cooks. When finished, remove wings quickly while still warm. If chicken pieces cool too much, they may stick.

**Can I use a rack? It's not necessary, but sure, you can use one. The rack will lift the chicken slightly above the pan and allow fat to drip down. It will also give a slightly more crunchy and uniformly browned coating. Be sure to coat the rack with nonstick spray or lightly oil before using. Place rack over a shallow, foil-lined pan. Cooking time may be a little less than one hour.

***Olive oil instead of butter? You can do that, too. The results are not quite as amazing as butter, but they're pretty darn good nonetheless! To replace the butter, use about 1/3 cup olive oil instead, warming it first to reduce viscosity. Note: If you are using a rack, the oil may drip and smoke toward the end of cooking. (Our smoke alarm actually went off when we gave the oil a try. Then again, these are firehouse wings!)

Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author
The Coffeehouse Mysteries 

Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

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  1. Thank you for sharing this recipe from the cookbook honoring firefighters who lost their lives on 9/11. It's a touching tribute.

  2. thanks for reminding us to remember that devastating loss. And thanks for the chicken recipe too! xo Lucy

  3. What a meaningful way to mark the day. Thank you for sharing the recipe with us.

  4. Wow, does this sound crunchiliferous! (Take THAT, spell check!)
    I assume this could be use on other pieces of chicken with the cooking time adjusted accordingly.