Baked Parmesan Wings
I was totally pumped when chicken wings won the poll last week. You guys are my people.
I make chicken wings quite a bit but I’ve only posted a few versions. That’s because normally I just coat them in the hottest sauce I can find and eat them with blue cheese. It’s pretty hard to beat that.
But I realize that not everyone likes to burn their faces off while snacking so I figured I’d chill out the heat a bit for this version and try to crank up the savory flavor. I was really happy how these wings turned out and because they are baked they’re healthy right?
Baked Parmesan Wings
Yield: Serves 4.
2 pounds chicken wings, I left mine whole, but you could just as easily chop them up.
4 Cups buttermilk
1 Cup bread crumbs
1 Teaspoon dried oregano
1 Teaspoon garlic powder
1/2 Teaspoon cayenne
1 Teaspoon kosher salt
1/4 Cup butter, melted
1/2 Cup Parmesan cheese, grated
Horseradish dipping sauce:
3/4 Cup yogurt
1/4 Cup sour cream
2 Tablespoons grated horseradish (not horseradish sauce)
1) Soak chicken wings in buttermilk for at least 30 minutes, but overnight would be good.
2) Mix together breading ingredients until they are an even texture.
3) Coat each wing with breading and lay it on a baking sheet that's been lightly sprayed with nonstick spray.
4) Bake the wings at 375 for 45 minutes.
5) Mix together sauce ingredients while the wings bake.
6) Serve the wings right away with the sauce.
Prepping the Wings
I’m not sure which is harder: setting up a frying station or making a quick breading and baking the wings. I actually think the frying station is more work but the wings definitely cook a lot faster that way.
In my mind, it’s a toss up, but I think most people would probably consider the breading and baking path to be a bit easier.
It’s as simple as stirring up all your ingredients and then pouring in your melted butter.
Once you butter is added, make sure the butter is really well distributed throughout the breading. It should be a nice even consistency.
On this given day, I was completely lazy and just left my wings whole. For some reason people feel like you have to cut them up, but I think they end up better when they are whole. They stay more moist I think.
If I’m serving them at a party then I chop them up just because that’s what most people expect, but when I’m making them just for me, I leave them whole.
Before you bread the wings, give them a quick soak in buttermilk. By quick I mean at least 20-30 minutes, but overnight would be fantastic if you have the time.
Then just pull your wings out of the buttermilk and give them a good coating in the breading. Feel free to go heavy on the breading as some will fall off in the oven.
Really pack it on there.
Then just lay out all the breaded wings on a large baking sheet. If you cut them up, you’ll probably need two baking sheets.
I’d recommend giving the baking sheet a quick spray with some nonstick spray also or you may have some sticking when the wings come out of the oven.
Bake these guys at 375 degrees for about 45 minutes. Wings are kind of dense so they take longer to cook than a chicken breast even though the breast is larger.
Like I said, I normally just go with blue cheese dressing for my dipping sauce on wings, but I decided to change it up a bit.
I’m glad I did.
I whipped this sauce up from stuff I had in my fridge and it was my favorite part of the meal. Just three ingredients, but they make a seriously good sauce.
The key, of course, is the horseradish. It’s got a subtle spiciness to it that holds up really well with the parmesan crust on the wings.
The only thing to remember when buying horseradish is to check the ingredients. Some companies but all kinds of crap in their horseradish.
It should really only have three ingredients: horseradish, vinegar, salt. Anything else is more than you need.
Boar’s head makes a really good horseradish and is usually in the deli section.
Some Good Wings
These wings will smell fantastic when they are baking. They should have a really nice browned crust when they come out of the oven.
Assuming you sprayed the sheet well, the wings should come up without too much of an issue.
Then just toss them on a plate and serve them with lots of that delicious sauce.
In my opinion, these wings are perfect for people that don’t like wings. They have a very different taste than your standard wings, but they still have a tiny amount of spice because of the cayenne and horseradish.
It’s football time this weekend so if you’re on the lookout for a good (and different) wing recipe, try these guys out.
As an aside, I think you could use the breading on any chicken cut really. You could use it on whole drumsticks or chicken breasts and make a really nice meal out of it.