From Cleo Coyle: For our first post of 2024, Marc and I are going to WING IT, parmesan style. We love the mouthwatering taste of these crunchy baked wings. We make them often because they're easy to cook, gluten-free, low in carbs, and high in protein. They even make our kitchen smell like a pizzeria. So here we go...
Time to kick off our 2024 Kitchen!
A Note from Cleo
These golden-brown wings crunch like they're breaded and fried, but they're baked. And you don't use breadcrumbs, only herbs and Parm, making them low in carbs and completely gluten-free. They'll also make your kitchen smell as heavenly as a pizzeria.
The ingredients are simple, 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!
These golden-brown wings crunch like they're breaded and fried, but they're baked. And you don't use breadcrumbs, only herbs and Parm, making them low in carbs and completely gluten-free. They'll also make your kitchen smell as heavenly as a pizzeria.
The ingredients are simple, 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!
Order up!
To download this recipe in a
PDF document that you can print,
save, or share, click here.
PDF document that you can print,
save, or share, 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.
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
1/4 teaspoon sea salt, ground fine (or more to your taste)
1/2 teaspoon ground white pepper
6 to 7 Tablespoons butter (***see note at end on replacing with olive oil)
Directions:
(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.
(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 (or on a rack as described below**) and bake for about 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? Yes! A rack will give you even better results. 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 the rack over a shallow, foil-lined pan, as shown below. Note that cooking time when using a rack 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!
