Baked Parmesan Garlic Chicken Wings

This recipe for Baked Parmesan Garlic Chicken Wings is a must-try. If I could, I’d duct tape it front and center on my favorite recipes list. These, along with Momofuku’s Chicken Wings make me a very happy girl. Forget Buffalo wings, forget even the Hooters wings (I just heard my husband gasp). The next time you’re at the market, grab a couple pounds of wings and try this out.

baked-parmesan-garlic-wings-recipe-3

But wait. It gets better.

The dipping sauce is a mixture of blue cheese dressing with Dijon mustard! The Recipe is from Chef Jesse Thomas of PizzAmore restaurant in Mount Dora.

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Baked Parmesan Garlic Chicken Wings Recipe

Servings: Serves 4 Prep Time: Cook Time:
0912_baked-parmesan-garlic-chicken-wings_2938

Ingredients:

1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

 

Comments 119

  1. Arya

    Said bake for 25 mins. It was still soggy looking and wasn’t crispy like in the picture. That is one of the reasons why I really don’t like to bake chicken. Fiance broiled it for another 5-7 mins and texture turned out ok. Overall taste of the chicken..absolutely amazing!

  2. LG GD510

    Howdy! Would you mind if I share your blog with my twitter group? There’s a lot of folks that I think would really appreciate your content. Please let me know. Many thanks

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  4. Erin

    This was delicious. I didn’t have wings so I used 3 pounds of drumsticks. I doubled the recipe to be sure I had enough of both coatings. Before baking I put foil in the bottom of my toaster oven pan and sprayed the rack that goes in it with some cooking spray to keep them from sticking. I cooked these for about 45 minutes at the recommended temp of 425 degrees. I used half butter and half olive oil in the second coating. After taking them out I let them cool a bit before putting them into the second seasoning which I used a gallon zip bag to shake on. I used another gallon bag to apply the first seasoning prior to baking. I didn’t have the dressings so served them without them. They were great! This will probably become a meal my family asks for. Thanks for the delicious recipe.

  5. Pingback: Baked Parmesan Garlic Chicken Wings | she cooks, he eats

  6. Angela

    Not to be rude and use ideas from other food bloggers, but over on food wishes. com, Chef John usually bakes his wings at 425 degrees for 50 minutes, turning once after 30 minutes. They get a nice crispy texture. I don’t cook mine another way anymore and thought when I read this recipe that 25 minutes wasn’t going to be enough. The fat is just started to break down at 25 minutes! I am super psyched to try this garlic parmesan seasoning. I’ve been looking for a good one for a while.

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  9. danni

    I always bake my chicken uncovered at 400….turning once from 50mins to a hour….extra crispy….but I love this sauce…that’s the key….baking the chicken is the easy part….thank you

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  11. Angie

    I just made these for Superbowl and they were amazing! Only difference from the recipe is that I cooked them at 400 for about 55 minutes. My husband loved these and begged me to make more soon.

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  15. kate

    25 mins was not enough time. After the 25 I tossed the wings the placed them back in the oven for another 20-25 mins they came out crispy and delicious

  16. Barbara

    Made these Sunday for a tailgate party and was really dissapointed. No one, including myself, liked them. Won’t be making these again.

  17. Emma

    Making these bad boys right now. Doing a trial run with only 10 wings… lets hope for the best!!!

  18. Emma

    Results: Amazing for my first try but a little too salty.

    I used only 5 drumsticks and 5 wings instead of coating them with the spice mixture I lightly put some on each side of the chicken and then went to the next. I had a ton of spice left over, but it was fine.

    Three recommendations if you are not going to use the amount of chicken needed, 1. DRASTICALLY cut down on the salt, I am a salt lover, so I did not mind them one bit, my boyfriend on the other hand had some salt complaints. 2. Bake for 30 minutes (if you have the smaller drumsticks) I did and they turned out great! 3. I needed more than 2 tablespoons of oil and I think it had to do with the amount of cheese I had. It soaked it right up! So I added another tablespoon and it worked perfectly!

    Thanks!

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  21. Melissa Mastrangelo

    These were so yummy! I made these for my boyfriend while we were watching football and they were perfect for game day! I did take others suggestions and baked for 50 mins and I made mine with half butter/ half olive oil. Definitely will be making these again, thanks! :)

  22. Shaquanna

    The baked chicken recipe was delicious. And yes, you have to bake it longer than 25 mins.

    BUT THE PARMESAN, BASIL, GARLIC COATING WAS NOT ALL THAT GOOD.
    IT MADE MY FAMILY SO NAUSEOUS

    IF YOU ARE GOING TO COOK THIS, DON’T TOP IT WITH THAT SAUCE. I SUGGEST YOU TRY IT ON ONE WING FIRST. THEN IF YOU LIKE IT GO AHEAD.

    AND BE CAREFUL WITH THE SALT.

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  24. DOCROBIN

    EXCELLENT IDEA TO USE CHICKEN LEGS FOR THIS RECIPIE! AT 4 TIMES THE MEAT, AND 1/2 THE COST OF WINGS, THEY ARE THE FRUGAL CHOICE. I HAVE BEEN MAKING “HOT LEGS” FOR SOME TIME NOW AND WILL ADD THIS VERSION FOR OUR FOOTBALL PLAYOFF GAME PARTY.

  25. Pam

    I make these all the time. They are, hands down, the BEST chicken wings you will ever taste! I always make a double batch of the “wet” ingredients so my wings are extra cheesy and garlicky. :)

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  28. Janine Johnson

    I can’t believe my luck in finding this! I had these when I spent last weekend in Mt. Dora and they were fabulous. I wanted to make them for my brothers for the Super Bowl so just googled and found the kind-hearted chef from Pizza Amore shared the recipe. I will get them anytime I’m in that area but for this weekend will be able to treat my brothers. By the way, all the food I got at Pizza Amore was delish – garlic knots, eggplant parmesan, greek salad and tiramasu. Wish they had a branch here in Orlando!

  29. alex

    Get some talent before you start posting recipes. None of anything you wrote makes any sense.

  30. Ang

    Alex, get some manners before you start posting comments on another’s site. None of anything you wrote makes a damn to anyone. If you don’t like it, don’t read it. Troll.

  31. Miss Kim

    Hello. I was searching for different oven-baked chicken recipes and came across this post. This dish looks awesome and so easy to make. I cook professionally at a restaurant, and I like to experiment with different recipes. I have made a number of different styles of baked chicken dishes, and I wanted to try something new and different. At the end of every night, we take turns making the staff meals. Deciding what to make for the staff (with the limited ingredients that is available for staff meals) is always a battle. Tomorrow is my turn to cook, and this recipe looks so simple and delicious. I love that they are baked because tomorrow is deep-cleaning day on the hotline. I don’t like to get in the way at the hotline while the guys are cleaning, so this recipe will be perfect…so fast and easy!

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  35. Sherri

    These were absolutely delicious! My husband and I loved every mouth-watering bite and our friends went crazy for them. These wings were some of the best I’ve ever prepared. I followed the instructions only I left off the seasoned salt. I made a double batch so after baking them for 25 minutes at 425 degrees, I upped the heat to 450 for about another 10 minutes to make sure that they were well cooked. Meanwhile, I had my husband fire up the grill so that I could finish them off after applying the olive oil, fresh basil, garlic, and parmesan cheese because we like our chicken wings crispy. A few minutes on each side was the perfect touch! :)

  36. Debra

    I made this last night, but cooked the chicken at about 250 degrees for much longer, ending up with beautifully browned roasted chicken. The chicken alone, even without the cheese/oil sauce was phenomenal and then WITH the sauce was truly extraordinary. The blue cheese/mustard dipping sauce was good and will use it again somewhere else, but this amazing chicken hardly needed it. Truly an excellent recipe.

  37. Carla

    Loved the flavor! I baked mine differently from yours (and for 55 minutes) but followed your recipe for the seasoning and garlic sauce. I could probably eat that alone!

  38. Catina

    Love it, love it. This made my weekly chicken meal a hit. Rich in flavor, taste great! Even without the Parmesan mixture chicken is great. I didn’t try the Dijon mustard and blue cheese but I can’t wait. Looking forward to making this for friends.

  39. Chinetha

    Made these yesterday and they turned out GREAT! Very easy and tasty. I do agree with other reviews that you need more cooking time on the wings. I cooked mine for approximately 55 minutes turning the wings over after about 30 minutes. They came out nice and tender with a light browning. I also used a little more EVOO than called for as well as about a TBSP of melted butter. I used shredded Parmesan as I didn’t have grated. Great recipe, will definitely try these again.

  40. ALSL

    These sound great and I love trying new recipes. If I’m in the mood for a specific flavor, or flavors, I’ll often look up numerous recipes and combine my favorite parts of them or modify one to fit my preferences. This recipe however, I like everything about except it is the new year and I am trying to do things a little healthier…so I’m wondering if it would be possible to do the same thing with small cuts of boneless/skinless chicken? Any feedback is appreciated. Thanks

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