|Butter and garlic chicken wings, baked and sprinkled with Parmesan cheese.|
Garlic Parmesan WingsThis recipe for Baked Garlic Parmesan Wings was one that, back in my low carb days of eating (oh, yes I did), we LCers used to eat a lot. Chicken wings, and a combo of butter and garlic with Parmesan on chicken wings, was a pretty popular version that everybody loved. The biggest upside of doing a low carb diet is that you do get to indulge a bit in fats!
One day The Cajun and I were visiting at his Mama's house, and she was baking some wings in barbecue sauce for her grandson. My mother in law is the kind of person who would give you the shirt off of her back, so you really have to be careful what you say around her. I happened to mention in passing that I loved barbecue wings and before you know it, she was insisting that I go home with a bag of individually quick frozen jointed wings from her freezer. Yep, that'd be my mother in law!
These, like any of the wings I've featured, are great on the grill of course, just wait to sprinkle on the Parmesan until when they come off or it will burn. On this particular day, I happened to bake them, and when baking wings in the oven, I do highly recommend using Reynolds Wrap Non-Stick Aluminum Foil to help prevent them from sticking. Despite the fat in the wing, they do still tend to want to stick. You can also brush regular aluminum foil with some oil, or use non-stick spray.
Here's how to make them.
Recipe: Garlic Parmesan Wings©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings
- 3.5 pound bag of chicken wings
- 1/2 cup (1 stick) of butter
- 3 to 4 garlic cloves, smashed
- 1 tablespoon of dried parsley
- 1 teaspoon of garlic powder
- 1 teaspoon of dried rosemary, crushed
- 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- Couple pinches of kosher salt
- Freshly cracked black pepper
- 1/4 to 1/2 cup of shredded Parmesan cheese
Preheat the oven to 375 degrees F. Melt the butter with the garlic and cook over low heat to allow the garlic to infuse the butter for about 10 minutes. In a separate small bowl, mix together the parsley, garlic powder, Cajun seasoning, salt and pepper.
Line a baking pan with non-stick aluminum foil, or brush regular foil with oil or spray with a light spray of non-stick cooking spray. Place the wings on the foil, brush them with some of the melted garlic butter, and sprinkle with some of the seasoning mix and Parmesan cheese. Bake on the lower rack of the oven for 20 minutes. Turn over, brush and season the other side, and return to the oven for 10 minutes longer.
Remove wings, turn the oven up to 425 degrees F. Continue baking on the middle rack of the oven, for another 30 to 40 minutes, brushing, seasoning and turning the wings, until browned and cooked through. Total cooking time will be dependent on the size and thickness of the wings. In the last few minutes of cooking, sprinkle with any remaining seasoning and Parmesan cheese and return to the oven to finish.
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©Deep South Dish
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