In this Baked Parmesan Garlic Chicken Wings, you’ll learn:
- Oven bake chicken wings instead of frying chicken wings! Less mess, healthier, more flavor.
- Chef Jesse Thomas’ secret herb formula
- Optional blue cheese/Dijon mustard dipping sauce
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.
But wait. It gets better.
The dipping sauce is a mixture of blue cheese dressing with Dijon mustard.
The Baked Parmesan Garlic Chicken Wings Recipe is from Chef Jesse Thomas of PizzAmore restaurant in Mount Dora.
Baked Parmesan Garlic Chicken Wings Recipe
Recipe from PizzAmore, Mount Dora, Florida
Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher or sea salt or 1/2 tsp table salt
- 2 1/2 pounds chicken wings
- 3 tablespoons melted butter or olive oil
- 2 tablespoons minced fresh basil
- 2 garlic cloves finely minced (use a garlic press)
- 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
Instructions
- 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.
- Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the butter fresh basil, garlic, parmesan cheese and seasoning salt.
- In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
- 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.
Nutrition
Calories: 494kcalCarbohydrates: 3gProtein: 33gFat: 37gSaturated Fat: 10gCholesterol: 123mgSodium: 1669mgPotassium: 238mgSugar: 1gVitamin A: 330IUVitamin C: 1.6mgCalcium: 153mgIron: 2.2mg
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So I’ve made this recipe many times over the past 3 years and it is one of my wife’s and I favorites. The key to this recipe, we feel, is FRESH ingredients: fresh basil, fresh garlic (not pre-diced garlic from the jar), and at least 4C grated Homestyle parmesan cheese, not the powdered stuff. We used to parboil the wings first and then bake them for extra crispiness, but then we discovered an air fryer and our life was changed. They come out super crispy.
Also, we drove 3 hours to Mount Dora, FL to try these wings at Pizzamore and to be honest, they were not as good. Not only did they use powdered parmesan cheese, but there was no basil of any kind on them and not enough garlic. Additionally, the spice rub did not taste like the one listed here; I didn’t taste any cumin or rosemary. That being said, we definitely appreciate getting the recipe here to make them! Whether they changed the recipe over the years, or what, at least I can make them like this recipe calls out here.
Lastly, there’s plenty butter/basil/garlic/cheese mixture left in the bowl after you toos the wings. I like to make a 1/3rd box of angel hair pasta to mix in and use up the rest and it is an awesome side.
Tried this and it was sooo good. Will definitely make them again!
Thanks so much Tania!! jaden
Thank you for the Parmesan Garlic Chicken Wing recipe! I printed it out & intend to try it soon.
You certainly have a gift for communicating with your followers. Â Â It is if you are speaking to each person individually. Â As such, I want to share a very fast and delicious chicken wing recipe that I have been using for many years. Â In a wok, sizzle some ginger and garlic in a tablespoon of peanut oil for a moment or two and then remove. Â Throw in a pound or so of cut up chicken wings and stir fry until almost done, Â I use the wok cover for the first few minutes to tenderize and speed up the cooking process and then remove the cover to crisp up the wings, Â When almost done, spoon a tablespoon of oyster sauce and finish for a few minutes. Â Sprinkle on some green onion slices for color and additional savory taste. One of my favorites… bet you can’t just eat one.Â
Hi Ira – omg that sounds soooo good! I love oyster sauce. What’s your favorite brand? I use Lee Kum Kee with the label of woman on a boat. -Jaden
Oh WOW! I love wings, but have trouble with fried foods, so this is perfect. I can’t to make them…thanks Jaden and give Duke a hug from me.
Made these on a mass scale for a work competition. Everyone loved them! It’s easy to over salt the wings. I cut back on the salt some after my first batch. I’ve since made these for my family and admittedly for myself to gorge on after a long week.Â
Can I make these in advance?  I’m going to a tailgate for family weekend  at college .
Yes, we make in advance all the time!
I made this as an appetizer for a family dinner I hosted.  it was a huge hit with my family.  I’m thinking about substituting the wings for other cuts of chicken to serve as one of my entrees. Any suggestions?
Hi there! Thank you for your kind words! You can use chicken breast tenders as well.
Very good. I added oyster sauce to the wings just before baking. I also deep fried them for about 9 minutes. Then seasoned, then baked. Very tasty and not greasy.
Baked Parmesan Garlic Chicken Wings: Made these today as a main dish for 4. The comments were, “This is good eating right here!”, & “Leave me alone, I’m in a moment!”. Rave reviews all around! I did read the reviews before and would make a couple minor changes: Line baking pan with foil under rack to make cleanup a breeze. Next time I would bake at 400 for 1 hr to cut down on the smoke in the kitchen from 425 heat – I had to open windows!), and turn after 30 minutes to brown evenly. Double the coating after baking, and used all butter – no oil. After coating/baking, put back in oven for 5-7 minutes to crisp up . Let rest coming out of oven a few minutes. These are awesome! No one thought it was too salty, even with the double coating. The spices were PERFECT! If you don’t have fresh basil, you can use 2tsp dried basil and it works fine (4 tsp if doubling). Instead of using a bag to coat, I put the baked wings in a big-a$$ bowl with spice mix and tossed with a rubber spatula. This recipe is a keeper, going in my favorites box for sure! Thank you so much from an experienced cook just looing for another great recipe!
Thank you so much!! – jaden
Hubby and kids devoured this, even my 4 year old son w/ SPD!
Thanks so much Kathy! -jaden
Made these for dinner tonight.. Â
They are a winner and will be added to my recipes!!!!
I did it for dinner with my boyfriend and we love it
OMG! This is now a all time favorite. This recipe was easy and it came out to be sooo good. Thanks so much.
Couldn’t get the cheese/garlic/basil/oil mix to stick. Will leave out the oil next time. Other than that, was great.
I have to say these are the best wings I have ever tasted with this recipe. You know it’s especially good when 2 12 year olds can’t get enough of them and they are their favorite.Â
I do have a question. How can I get the Parmesan mix to stick to the wings? The cheese mix tends to clump up and fall off the wings.Â
Outside of that, Straight amazing!!
I agree i made them before but this time I’m going to cut the oil out
The ingredients list should be broken down into what part they are used for. Dip ingredients, rub ingredients, etc
came out very good
Do you cook these frozen or thawed??
Thawed.
My wife’s husband just made your recipie.
They are the BEST wings I’ve ever had.
Thanks Alan!
Hi! I wanna know the recipe of the dip. thanks 🙂
Just made thesE subs and delicious! !!!! Simple and lots of flavor! I boiled mine first and used AdoBo seasoning since I didn’t have Lawry’s. Amazing recipe!
Thank you Keta!
I found this recipe through the Yummly app. I thought it looked and sounded really good. Boy, was I wrong! This wasn’t “really good”, these wings were FANTASTIC. They were so tender on the inside and crispy on the outside. The only thing I did differently was to add a little Sriracha to the wing sauce. Next time I might also add some red pepper flakes because I just really, really like heat. Oh, I also made the dipping sauce far more mustard-y than it called for, added a little Sriracha there, and also some paprika. I love this recipe, and can’t wait to broil the leftovers for dinner tomorrow. Thank you!
Thank you so much Tracey! -jaden
This recipe is a fav of my family! Always asking for seconds.
This recipe was terrific!! I did as the one person suggested and put the cheese mixture on and put them back in the oven for approximately 5 minutes until they turned brown. They came out nice and crispy. I also served this with a balsamic reduction as the dipping sauce. I will definitely be making these again soon.
Wow! I just made these….best chicken I’ve ever made thanks to you!my husband& I are obsessed with the ones from wing stop..now i can make them at home! Thank you!
Hi Jaden, a young lady at work made and brought these BAKED PARMESAN GARLIC CHICKEN WINGS for a potluck, and they were SO DELICIOUS! I got the recipe from her so I could make them, but do you have the nutritional information? I have a diabetic in the home and he needs to know. The calculation for plain chicken is easy but I don’t know about all these added ingredients. thank you.
Thank you Linda!!!
None of these ingredients add any notable carbohydrates for someone controlling their blood sugar.
These wings came out amazing!!! I’m just getting into the whole cooking thing and this recipe was the first thing I tried outside of the few things I knew how to cook. Very quick and easy. My boyfriends only critique for next time is that I let them cook for a little longer to get them a bit more crispy , but coming from him, someone who is an extremely picky eater, was a compliment.
These were delicious! I followed the instructions without any change and loved them! My wings were also crispy after a few minutes of broil time. I will certainly make these again.
This was really delicious served with rice and sauted spinach
I’m trying these tonight with thighs and Cajun seasoning for the season salt. Can’t wait to have dinner!
This was delicious, I just finished making for the Superbowl, my hubby dug right in……fresh basil and good parmesan cheese is the trip……….mine were crispy after returning to the oven…great directions and thanks for sharing!
Thank you so much!
This recipe was amazing!!!! We love hot wings and make them all the time but wanted to try something new. This recipe is incredibly flavorful. I cannot recommend it enough to those of you who love wings like we do. Try it and you will love it!!
These had a great flavor. My wings skin didn’t get that crispy texture and by the pictures it looks like yours did. Did you broil them at all? I think next time I will broil to get them crispy.
Try broiling for a couple of minutes to get them more crispy. But watch them carefully! They’ll burn fast.
These were great! Came across this recipe through a random google search, but I’m bookmarking your site to try some of your other creations. I’m looking at you ‘fail proof prime rib’ 😀
OMG! My whole family – including one very picky 8 year old, LOVED these. I tossed them in the cheese and butter mixture before I cooked them. DELISH! Thanks!
Oh my gosh this recipe… THIS RECIPE. I have caused two fires and about 3 oil spills trying to cook new things for the first time. I am proud to say that there were no accidents and everything came out perfect. THE FIRST TIME. It was delicious. And the cooking time was really low! One of the best chicken recipes I’ve ever made!
LOL I’m so happy to hear you love it (and that there were no disasters!)
I must try this! I agree with Loisonmaui! i want this over some quinoa and maybe some white wine!
Oh, I had to pin this! We are sooooo going to do these! We may even tey them on the grill. Thanks for putting this out there!
I loved this recipe but it isn’t finger food. Very oily from either the fat from the wings or too much oil. I’ll prepare this again with chicken breasts and serve with a couscous or quinoa. Very tastey.
This is a great recipe. Next time I am going to use my homemade boneless chicken strips with the sauce coating and bake it on for 10 mind or so because I think that will be great too! Thanks for sharing the recipe.
They look divine and delish!! I must try them, thanks for sharing
Im going to make these with frozen drumettes. Should I wait until they are done cooking or at least half way before I add the seasoning or go ahead and do it while they are still frozen?
You can season them after they have cooked for just a bit, so that the seasoning will stick onto the chicken 🙂
Is it okay to substitute fresh ingredients like spices and herbs for bottled ones and if so is there a real difference between a bottle of spice that 2.50 and one that costs 1.00 or is it just the brand?
Hi Kumi, yes you can, but the herbs may burn a bit. You can buy cheap herbs, but the quality of the herbs may be poor. Some of these companies will use stems and leaves (vs just the best quality leaves). Herbs are expensive, so feel free to use the cheaper stuff. You can also buy an Italian herb blend and just use that, instead of buying the herbs separately.
This recipe was phenomenal. I wrote a blog post about it (I don’t expect you to visit my site, I just want you to know how much I LOVED it)!! I am SO glad I have found your site. I will definitely by a frequent visitor. Thanks for contributing to an amazing dinner last night :)!!!!!!!!!!!!!!!!!
This recipe was AMAZING. So yummy. I cooked them the required 25 minutes and then coated them in the sauce and baked them 5 more minutes to make them a bit more crunchy. YUMMY!
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
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.
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.
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!
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.
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! 🙂
Sounds wonderul!
Wow. These are now on my to-do list. They look fantastic!
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!
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.
Troy you are so right! Alex needs to learn her MANNERS!!!!
Get some talent before you start posting recipes. None of anything you wrote makes any sense.
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!
Made these last night. Loved them. Even my picky eaters liked them!
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. 🙂
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.
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.
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! 🙂
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!
Making these bad boys right now. Doing a trial run with only 10 wings… lets hope for the best!!!
Made these Sunday for a tailgate party and was really dissapointed. No one, including myself, liked them. Won’t be making these again.
Omg I loved these wings 🙂
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
Making these right now and my house smells amazing!! So excited to try them!
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.
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
Oh, my goodness! These are the closest thing I’ve had to BWW! I love them! Thank you so much!!!
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.
This is my favorite chicken wings recipe!! So quick an delicious!! Thanks so much for the recipe!!! 🙂
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.
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
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!
can i substitute the seasoned salt with just normal salt? I do have a bottle of poultry seasoning (like chicken seasoning) could i mix a tsp of that with 1/2 tsp salt? love to try out this recipe.
On the oven … final steps …
I accidentally made these with fresh sage instead of basil and they were fantastic. Can’t wait to try with basil.
This recipe sounds wonderful. Just one question, when you say grated Parmesan Cheese did you use fresh grated or the grated Parmesan Cheese like Kraft’s grated Parmesan Cheese? Thank you!
I love your choice of herbs!
Thank you for this recipe! I have made these countless times!
OMG!!!-TRIED YOUR RECIPE-LOVED IT!!! THANKS!-cooked my wings a little longer though but still…WOW!
Thanks Elishma!
everything was great…………except i changed the times for cooking….after 25 min. they were still raw…….so i baked for 45 min.@ 425 degree’s / then broiled them for 6 min/ then flipped for another 6 to make them nice and golden , just like the picture…..everyone loved them
P.S. I didn’t make the dipping sauce since I didn’t personally care for the ingredients, but frankly, I didn’t see the need for a dipping sauce. These were fabulous on their own.
These looked so amazing that I made half a recipe for myself to enjoy tonight while I watch the Super Bowl (Confession: I’m not so into the football, but I love the commercials and the excuse to eat fun food!). Wow, these are incredibly good!! I made the dry rub and rolled the wings in them before baking them for 25 minutes. When I made the parmesan garlic sauce I did it with butter and added a small glug of olive oil to loosen it up a bit at the last minute. I used the full amount of dry rub (and then some) and the full amount of sauce for roughly half the amount of wings called for in the recipe. I didn’t bother to measure the garlic or basil…the more, the merrier! This recipe is totally a keeper. I might leave the oil out next time, but I would make more sauce if I made more wings. I would also toss the wings in the dry rub in a big Ziploc bag next time. I can’t wait to make these wings for someone else to enjoy with me! VERY easy, delicious recipe!
I have made these twice now, once when we had guests and then again for dinner at the request of my husband and we LOVE them.
I made this awesome finger licking wings and my family loved them. Making them again for a super bowl party I’m invited to.
Jaden,
I stumbled on your website a few months ago, loved the simplicity of your recipes so I went and bought your cookbook that very same day – and that’s before I had tried even a single one from your website! It’s been a whirl wind of trying out your recipes ever since 🙂
I roasted a boneless lamb leg last night after marinating it in your Asian pesto (from your book) and served it with the rest of the pesto as a topping – yummy! The pesto was nutty with just the right amount of zing from the cilantro and mint. I did increase the amount of chilies from 2 to 6 to give it that extra kick.
These chicken wings are AMAZING. I first tried it a couple of weeks ago and have made it 3 more times since then, per multiple requests from my family. I didn’t use the dipping sauce (I’m not big on blue cheese or Dijon) but that’s ok because the flavours of the chicken wings all by themselves are foot tapping good! One change though: as I do with most recipes, I doubled or even tripled the amount of herbs/spices and garlic. When it comes to spices and aromatics, I’m not one for subtle flavour 🙂
This is the first recipe for hot wings that I’ve made and my husband and I really liked.
Will be making this one again. Out of this world. Tasty and the dipping sauce was great. Highly recommend it.
Made this last week and the family loved it. As I’m allergic to bleu cheese, I skipped the dipping sauce. We thought it would be great with pork too.
These were a HUGE hit at the Superbowl party. Went faster than the hot wings. The combination of cumin rub, butter, and parmesan is really inspired. Also used this recipe with boneless breast chunks – tossed in butter sauce then skewered, served with the dipping sauce. A tad more refined while retaining the killer flavor. (I cut down the Lawry’s but would not cut it out – adds to the mural of flavor that sets these apart.)
Hard to believe, but I don’t do wings! However, this looks and sounds yummy so can you suggest how I can “fix” for chicken breasts instead?
i’ve tried making this recipe for dinner tonight and yum!!!!!!!it was so good!!!
Made these the other night with chicken legs instead of wings. I thought they were really good- even for leftovers the next day.
These wings were delicious! I made them last night and loved every bite!
I want to try the other wing recipe that you posted – the Momofuku recipe. Will be making both for Superbowl>
Really flavorful wings – loved the spices. however, they did seem very greasy. Perhaps I added more oil than I thought. Would definitely make again but with less oil. Can’t say the same for the blue cheese dressing – not a big fan, tried it out, but it was too overpowering for me.
glad you tried the recipe! next time try ranch + mustard – love that combo too ~j
Chicken wings never looked this gorgeous.
great images and explanations are as usual so good. Adore the blog
This is exactly what I want to eat tonight! After seeing this and watching Throwdown with Bobby Flay “Chicken Wings” I’m a one track mind.
Heya! Happy New Year! This looks like a lovely recipe! I love wings and can get kind of tired of the same medium, hot, honey garlic options. This up the wings to a whole new level! Thanks for sharing! Hope you had a wonderful holiday!
xoxo BK Crew
You weren’t lying! It really does get better with that sauce. These sound amazing.
Happy 2010!
Those look unbelievably flavorful and I love that they’re baked!
My favorite ingredients all in one dish! you gotta be kidding me! Never mixed Dijon mustard and blue cheese but it sounds good. Thanks for the inspiration 😀
Oh my GAAAAAH these look fantastic. I’m adding wings to my shopping list right now. Thanks, Jaden!
Ok I just got an invite to a fabulous Super Bowl Party and now I know what I’m bringing! Thanks!
Great looking wings. The seasonings seem straight forward and perfect. And if you say they’re great…….
These wings look really good. Love the simple recipe and they would make great party food.
These look delish! My hubby would LOVE them. I made your pad thai on NYE…soooo good. 🙂
Great Recipe – we had a local pizza eatery in Las Vegas where we lived that made a fried version of this recipe. They were to DIE for! Can’t wait to make this puppy!
OMG, this has got to be the best looking chicken wings ever. Ever. Ever.
Gimmie that recipe!
Made this tonight but didn’t have chicken wings so I used drumsticks. Very tasty and very juicy!
Sounds to die for! Can’t wait to try it out!
Ooh–looks wonderful!
wow great wingz, love your recipe and I had just heard the tsunami of Momofuku, just pretty awesome, that’s what I say, “finger sucking good!” 🙂
Those look A-mazing! My family would love those!
Yum! Wings are my fav food. Can’t wait to try these healthy wings — only problem I foresee is these look so good that Hubby and Teen might like them so much I won’t get to eat any (but, maybe if I cook it when they’re not around, I can have all I want…shhh!).
Mmm… It was a resolution to expand into the unknown of cooking… and cook healthier – this one blows that away! Must try this one soon, very very soon.
I’ve seen chicken wings make men tremble with glee. There are few things better than a good chicken wing.
Looks easy and delicious! -LeslieMichele