Garlic Parm Chicken Wings
User Reviews
4
56 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
4
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Calories
60042 kcal
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Course
Main Course
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Cuisine
American
Garlic Parm Chicken Wings
Report
These garlic Parmesan chicken wings are marinated in a mixture of rosemary, lemon zest, salt, pepper, red pepper flakes, and olive oil before roasting. The wings develop a fragrant herb and garlic flavor complemented by the sharpness of grated Parmesan cheese. The recipe includes peeled garlic cloves and onions roasted along with the wings, adding depth. The wings are best served hot with optional extra Parmesan on top and can be reheated carefully to preserve texture and flavor.
Description
Garlic Parm Chicken Wings begin with marinating separated chicken wings in a blend of fresh rosemary, lemon zest, kosher salt, black pepper, red pepper flakes, and olive oil. The marinade infuses bright citrus and savory herb notes. The wings are then roasted alongside peeled garlic cloves and sliced onions, which soften and contribute their mellow sweetness. Grated Parmesan cheese is added near the end or before serving to deliver a rich, salty finish that enhances the umami of the wings. The roasting at 400°F yields tender wings with a nicely roasted exterior. The recipe suggests marinating up to overnight for better flavor penetration and notes that leftovers keep well refrigerated for a few days but may lose texture if frozen. Reheating at 350°F helps retain crispness without drying out the wings.
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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 Parmesan Cheese grated
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
- Marinate chicken wings overnight to deepen flavor absorption before cooking.
- Blanch and peel garlic cloves up to three days ahead; keep them covered in the refrigerator.
- Store leftovers in airtight containers in the fridge for 3 to 5 days to maintain freshness.
- Reheat wings in a 350°F oven for 8-10 minutes, arranging chicken and garlic in a single layer to warm evenly.
- Refrain from freezing cooked wings to avoid loss of flavor and undesirable chewy skin texture.
- Sprinkle additional Parmesan cheese over wings just before serving for added taste.
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
(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%)
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
56 reviews
Good
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