Garlic Parmesan Chicken Wings

We love wings. Usually traditional Buffalo style. And we've had the Garlic Parmesan wings at BW3, which are pretty good. So when I saw a bottle of a popular Food Network Chef's GP wing sauce I brought it home and the wing experiment began. To my disappointment the bottled GP sauce tasted more like a salad dressing than something I would want on my wings. Then a friend posted a recipe for GP Wings, and I was inspired. Wing experiment number 2 was a huge success! Here's my version of Garlic Parmesan Chicken Wings. Enjoy!

Garlic Parmesan Chicken Wings

Preheat oven to 425 degrees

2 1/2 lbs chicken wings, tips removed and separated at the joint
2 tbsp cooking oil
1 Tbsp Epicure Herb and Garlic Sea Salt Blend

6 Tbsp butter
1 Tbsp Epicure Roasted Garlic Aioli mix
1 tsp onion powder
1/2 c freshly grated parmesan cheese

Line a rimmed baking sheet with foil and top with a baking rack. Spray the baking rack with oil. Toss the wings with the oil and Herb and Garlic blend. Put on the baking rack and roast for 45 minutes to an hour, turning over halfway through, until golden brown and crispy.

When the wings are almost finished melt the butter in a small saucepan and add the Roasted Garlic Aioli and onion powder. keep warm over low heat for about 5 minutes to develop flavors. Put the wings in a large bowl and pour the butter mixture over, tossing to coat. Add the parmesan cheese and toss again, making sure the wings are evenly coated. Place back on the rack and bake another 10 minutes. You can also broil them for added crispness. Enjoy!


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    method to prepare this recipe on your Garlic Parmesan Chicken Wings article. Check the famous recipe of grana padano


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