Chicken Wings might be my very favorite food {that’s right even more than sushi!}. I love all kinds and the messier the better in my opinion. Since we are in the middle of CookoutWeek I thought I would share one of the best wing recipes with y’all, my Crispy Garlic Parmesan Chicken Wings.
These finger lickin’ good wings are baked then finished off on the grill. Finally I toss them in my favorite Chef Shamy Garlic Butter and Parmesan cheese for a flavor that will knock your socks off!
Chef Shamy
Make the World a Butter Place®.
Their butter contains no oils and can be used in keto recipes.
Good up to 2 years frozen (can be refrozen and re-refrigerated)
Good up to several weeks after opening on your counter.
Check out all the flavors available and order here: Chef Shamy
Use discount code 10BUTTER10 to get 10% off all Chef Shamy butters.
Code expires July 4th.
Connect with Chef Shamy
Website: Chef Shamy
Twitter: https://twitter.com/ChefShamy
Instagram: https://www.instagram.com/chefshamy/
Crispy Garlic Parmesan Chicken Wings
Ingredients
- 4 lbs chicken wings thawed
- 1 1/2 cups {1/2 container} Chef Shamy Garlic Butter
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Grease two large baking sheets.
- Rinse and then dry the chicken wings thoroughly with paper towels.
- Spread the wings in a single layer on the two baking sheets.
- Season with salt and pepper all over.
- Bake the wings until browned and crispy, about 45 minutes.
- I like to get a nice crunch to them so I toss them on the grill for 5 minutes after baking. You can also broil them.
- While the wings are grilling, add the Garlic Butter to a small saucepan over low heat and melt until smooth.
- Stir in Parmesan cheese. Remove from heat.
- When the wings are done, transfer them to a large, heatproof bowl.
- Pour the warm sauce over the wings and gently toss to coat.
- Serve warm with lots of napkins!
Rinse and then dry the chicken wings thoroughly. Spread the wings in a
single layer on the two baking sheets.
Season with salt and pepper all over.
Bake the wings until browned and crispy, about 45 minutes at 350 degrees.
I like to get a nice crunch to them so I toss them on the grill for 5 minutes after baking.
You can also broil them.
Now time for the butter sauce!
While the wings are grilling, add the Garlic Butter to a small saucepan.
Cook over low heat and melt until smooth.
Stir in Parmesan cheese. Remove from heat.
When the wings are done, transfer them to a large, heatproof bowl.
Pour the warm sauce over the wings.
Gently toss to coat.
Serve warm with lots of napkins!
Tossing in my favorite Chef Shamy Garlic Butter and Parmesan cheese gives these wings
a flavor that will knock your socks off!
An InLinkz Link-upThis review was made possible by the PinterTest Kitchen and Chef Shamy. I was provided product to facilitate this post, but all opinions stated are 100% mine.
These wings look really good! Being from Buffalo, I tend to be a chicken wing purist LOL, but these look so flavorful and yummy (especially with that delicious butter)!
YUMMO!!!
Yum. I will surely making this soon. My family loves chicken wings and your recipe is a delicious way to serve wings to them. I am sure this will be another favorite.