Baked or Fried Parmesan Garlic Chicken Wings Recipe

"These are fantastic and easy to prepare. Now, for those who love the traditional deep fried wings, by all means, fry them. I have to admit, they are so delicious fried - but, I do bake mine. Actually, these can be made 4 ways. First-fried, naked; Second-fried, breaded; Third-baked, naked; and, Fourth-baked, breaded. Baked in my opinion is just as good, but some may disagree. One it is healthier, easier, and less clean up; but, that is for you to decide. For this recipe I do prefer to remove the small 'wing tip' and cut the wing in 2 pieces; but many like the whole wing. How you prepare them is up to you. But, if you don't want to do that ... ask the butcher. Whether it be a butchers shop, or your favorite grocery store; they are always happy to do that for you."

Step by Step Method

Step 1

Wings ... Whether your butcher does this or you do; I prefer to remove the tips, and cut the wings in 2 pieces. This isn't necessary, but it is just how I like to prepare mine. Let them come to room temp, and make sure to dry them well before frying or baking.

Step 2

Frying or Baking ... 1) Frying Naked-season the wings with salt and pepper. 2) Frying Breaded-add the breading mixture to a large baggie along with the wings and shake to lightly coat; this can also be done in a bowl. Make sure to shake off any extra breading. 3) Baking Naked-season the wings with salt and pepper and spray with olive oil or a non-stick spray (I use an atomizer filled with olive oil); the spray will allow the wings to get crispy and brown. 4) Baking Breaded-follow the same method for frying, but spray with olive oil or a non-stick spray and bake.

Step 3

My method ... I prefer to use a grate or rack on a sheet pan lined with parchment paper. The grate/rack allows the wings to brown on all sides and cook evenly, and the parchment paper or you can use foil, gets any juice - and makes for easy clean up. If you don't have a grate/rack, don't worry; simply lay the wings directly on the parchment or foil, they will come out just fine. The oven should be 425 degrees, and bake on the middle shelf for 20-25 minutes. For deep frying, the fryer should be at 375 degrees and fry for 8-12 minutes. This is approximate and can change whether you are using whole wings, pieces, and the size of the wings. Just make sure to be aware of that and check them as they cook.

Step 4

Sauce ... Add the butter, garlic, shallot (make sure to grate it over the bowl to get the juice as well), red pepper flakes, and pepper to a large bowl and microwave for 1-2 minutes on medium heat until melted. Add the wings and parmesan cheese and toss wings until well combined. The heat of the wings will melt the cheese.

Step 5

Serve ... Plate up the wings and garnish with the remaining cheese. The butter sauce will help the extra cheese stick to the wings, but also melt the cheese. ENJOY!

Step 6

These can be served as a main course, lunch, appetizer, starter or side dish. If you bread them, they are a bit 'heartier/richer' but either way they are very good.