Garlic Parm Chicken Wings
User Reviews
4.0
84 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
60042 kcal
-
Course
Main Course
-
Cuisine
American
Garlic Parm Chicken Wings
Report
When you're craving a different type of chicken wing, these Garlic Parmesan Wings are THE BEST! Fresh Rosemary, Lemon Zest, Red Pepper Flake and Loads of Sweet Roasted Garlic make these chicken wings SING!!!
Share:
Ingredients
- 3 pound chicken wings separated into flats and drums
- 1½ tablespoons rosemary chopped fresh
- 1 lemon, zested
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 3 tablespoons olive oil divided
- 1 large onion peeled and sliced into ¼-½" wedges
- 2 heads garlic not peeled, separated into cloves
- ½ cup grated Parmesan cheese
Instructions
- In a small bowl combine 1½ tablespoons rosemary, 1 lemon, zested, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes and 3 tablespoons olive oil and stir well. Set aside.
- Place 3 pound chicken wings in a medium-sized non-reactive bowl Add the marinade and massage the chicken wings in the marinade until well coated. Cover and refrigerate for several hours or overnight.
- Before cooking, take the chicken wings out of the refrigerator and let them sit at room temperature for about 30 minutes to come to room temperature.
- Preheat the oven to 400°.
- Separate 2 heads garlic into indivdiual cloves, without peeling them.
- Bring a small pot of water to a boil and add the garlic. Cook for 3-4 minutes, drain and let the cloves cool. Slip the skins off the cloves of garlic and set aside.
- Heat a large, heavy ovenproof skillet (preferably cast iron) over medium high heat. Add the remaining one tablespoon olive oil, when the oil is hot, add 1 large onion and cook while stirring occasionally for one minute. Transfer the onions to a separte bowl.
- Working in batches Add the chicken wings to the hot pan and cook for 1-2 minutes (without turning or prodding them) so that they get a little sear. Using tongs, flip the wings.
- Once the wings are seared, return all the chicken to the cast iron skillet and add the blanched garlic cloves and onions. Use tongs to combine the wings and alliums, cook for 1-2 more minutes, then transfer the skillet to the hot oven.
- Roast for 8 minutes, flip the chicken wings and stir the onions and garlic before returning to the oven. Cook an additional 8 minutes and flip the chicken wings again. This will render most of the fat. Cook for a final 8 minutes and remove from the oven.
- Line a sheet pan with foil and place a wire cooking rack over it. Spray the rack with vegetable spray. Transfer the garlic chicken wings, onions and garlic to the rack. Separate the chicken pieces so they're not touching.
- Return the chicken to the oven for a final 8 minutes to crisp the skins and finish cooking. Transfer the wings to a platter and sprinkle with ½ cup grated parmesan cheese to serve.
Notes
To get a head start on the garlic wings, begin marinating the chicken the day before. You can also blanch and peel the garlic cloves a few days ahead. Store them covered in the refrigerator for up to 3 days.
Store leftovers wrapped in foil or in an airtight container in the fridge for 3-5 days.
Preheat the oven to 350° F and arrange the poultry pieces, garlic and onions in a single layer. Heat for 8-10 minutes or until hot. Sprinkle extra parmesan cheese over the garlic chicken wings to serve.
I don't recommend freezing the wings once they've been cooked. You'll lose some of the flavors in the freezing and thawing, and the skin will be chewy rather than crispy.
- To get a head start on the garlic wings, begin marinating the chicken the day before. You can also blanch and peel the garlic cloves a few days ahead. Store them covered in the refrigerator for up to 3 days.
- Store leftovers wrapped in foil or in an airtight container in the fridge for 3-5 days.
- Preheat the oven to 350° F and arrange the poultry pieces, garlic and onions in a single layer. Heat for 8-10 minutes or until hot. Sprinkle extra parmesan cheese over the garlic chicken wings to serve.
- I don't recommend freezing the wings once they've been cooked. You'll lose some of the flavors in the freezing and thawing, and the skin will be chewy rather than crispy.
Nutrition Information
Show Details
Calories
600.42kcal
(30%)
Carbohydrates
12.91g
(4%)
Protein
39.05g
(78%)
Fat
43.66g
(67%)
Saturated Fat
11.71g
(59%)
Polyunsaturated Fat
7.58g
Monounsaturated Fat
20.17g
Trans Fat
0.35g
Cholesterol
152.33mg
(51%)
Sodium
941.33mg
(39%)
Potassium
470.88mg
(13%)
Fiber
2.11g
(8%)
Sugar
2.43g
(5%)
Vitamin A
448.01IU
(9%)
Vitamin C
23.2mg
(26%)
Calcium
185.12mg
(19%)
Iron
2.61mg
(15%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 60042 kcal
% Daily Value*
| Calories | 600.42kcal | 30% |
| Carbohydrates | 12.91g | 4% |
| Protein | 39.05g | 78% |
| Fat | 43.66g | 67% |
| Saturated Fat | 11.71g | 59% |
| Polyunsaturated Fat | 7.58g | 45% |
| Monounsaturated Fat | 20.17g | 101% |
| Trans Fat | 0.35g | 18% |
| Cholesterol | 152.33mg | 51% |
| Sodium | 941.33mg | 39% |
| Potassium | 470.88mg | 10% |
| Fiber | 2.11g | 8% |
| Sugar | 2.43g | 5% |
| Vitamin A | 448.01IU | 9% |
| Vitamin C | 23.2mg | 26% |
| Calcium | 185.12mg | 19% |
| Iron | 2.61mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
84 reviews
Good
Other Recipes
You'll Also Love
