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!

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Their butter contains no oils and can be used in keto recipes.  

        Good up to 2 years frozen (can be refrozen and re-refrigerated)

 

Check out all the flavors available and order here:  Chef Shamy 

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   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!

 

Living in Louisiana we use our fair share of Cajun seasoning in just about everything. Old Bay Seasoning is one of my favorites, not only for traditional seafood boils and fish frys but also for fried chicken wings. The crispy wings are coated with an Old Bay batter and then tossed in butter, lemon juice, and more Old Bay when they are hot out of the fryer. The end result is chicken wing perfection that is the ultimate finger lickin’ appetizer to serve a hungry crowd on game day! 

I used both chicken wing drumettes and wing pieces.

Defrost overnight in the fridge.

You can fry the wings two ways: in a heavy bottom skillet {I prefer cast iron} or in a counter top deep fryer. I prefer the fryer since it control the temp of the oil and has a basket and timer. I can also fry about 10 at a time compared to only 5-6 in the skillet. 

However, the deep fryer takes 2 times more oil.

Heat vegetable oil in a heavy bottom skillet or a deep fryer to 375 degrees.

In a bowl add flour and 4 tbsp Old Bay seasoning.

In a small bowl, combine 2 tbsp Old Bay seasoning and 1/4 cup lemon juice.

Toss the wings in the bowl with the lemon juice mix

 then dredge in the flour mixture, shaking off excess.

Deep fry wings, in batches, until golden about 10 minutes.

In a large bowl add melted butter, parsley, 2 tbsp lemon juice, and 1 tbsp Old Bay seasoning.

Immediately after removing the wings from the fryer toss and coat in the melted

 butter mix then remove to a paper towel lined plate.

 

  Serve warm garnished with chopped parsley and lemon wedges.

 Makes about 30 wings for a crowd.

 Happy Superbowl weekend!