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Prep Time:
Cook Time:
Yields:
Equipment:
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- * Large mixing bowl
- * Baking sheet (if baking) or Deep fryer/Air Fryer
- * Small saucepan
- * Tongs
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Ingredients:
- * 2-3 lbs Chicken Wings (about 24 wings)
- * 1 tablespoon Olive Oil (for tossing before cooking)
- * Salt and Pepper to taste
- * 4 tablespoons Butter, melted (or substitute with olive oil)
- * 4 cloves Garlic, minced
- * 1/2 cup Grated Parmesan Cheese, freshly grated is best!
- * 1 tablespoon Dried Parsley, chopped (optional, for garnish)
- * 1 teaspoon Lemon Zest (optional, for brightness)
- * 1 tablespoon Lemon Juice (optional, for brightness)
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Instructions:
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- **1. Prepare the Wings:**
- * Preheat oven to 400°F (200°C) if baking.
- * Pat the chicken wings dry with paper towels. This helps them get crispy.
- * In a large mixing bowl, toss the wings with the 1 tablespoon of olive oil, salt, and pepper.
- **2. Cook the Wings:**
- * **Baking:** Arrange the wings in a single layer on a baking sheet (line with parchment paper for easier cleanup). Bake for 30-45 minutes, flipping halfway through, until cooked through and crispy. The internal temperature should reach 165°F (74°C).
- * **Frying:** Heat oil in a deep fryer to 350°F (175°C). Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through.
- * **Air Frying:** Arrange the wings in a single layer in the air fryer basket. Air fry at 380°F (190°C) for 20-25 minutes, flipping halfway through, until cooked through and crispy.
- **3. Prepare the Garlic Butter Sauce:**
- * While the wings are cooking, melt the butter (or use olive oil) in a small saucepan over medium-low heat.
- * Add the minced garlic to the melted butter and cook until fragrant, about 30 seconds. Be careful not to burn the garlic, which will make it bitter.
- **4. Toss & Cheese:**
- * Once the wings are cooked, immediately transfer them to the large mixing bowl.
- * Pour the garlic butter sauce over the wings and toss to coat evenly.
- * Immediately sprinkle the grated Parmesan cheese and dried parsley (if using) generously over the wings.
- * Toss again to ensure the wings are evenly coated with cheese and parsley.
- **5. Optional: Add Brightness (Lemon Zest & Juice)**
- * If desired, add a squeeze of fresh lemon juice and the lemon zest to the wings and toss one last time.
- **6. Serve & Enjoy!**
- * Serve the Garlic Parmesan Wings immediately while they are hot and cheesy.
- * Pair with your favorite dipping sauce (ranch, blue cheese, or extra Parmesan!).
- **Notes:**
- * For extra crispy wings, you can pat them dry multiple times during the cooking process.
- * Adjust the amount of garlic to your preference.
- * Fresh Parmesan cheese melts and adheres to the wings better than pre-shredded.
- * You can add a pinch of red pepper flakes to the garlic butter sauce for a little heat.
- * Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp them up.