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The wing's the thing: baked garlic-Parmesan chicken wings

Seasoned with lots of garlic, these wings provide flavor without garlic's bite.
Seasoned with lots of garlic, these wings provide flavor without garlic's bite.
Photo by author

Leave it to American ingenuity. The Buffalo wing began when a restauranteur in Buffalo, New York received a shipment of chicken wings instead of her order for necks and backs for soup stock. The chicken wing was considered scrap meat, but Theressa Belissimo opted to broil the wings instead of trashing them. She then combined them with a spice-laden basting sauce and served a platter to some of her son's friends along with bleu cheese dressing and celery. The wings became a hit, and eventually, an entrepreneurial pair from Ohio parlayed the chicken wing into one of the country's most profitable restaurant chains, Buffalo Wild Wings. Far from its former status as a pet food ingredient or being ground up for fertilizer, the chicken wing now holds a place of endearment in the hearts of sports fans (who munch happily while quaffing beer and watching whatever is on ESPN) and party givers (who use wings as hors d'oevres) everywhere.

GFS Marketplace stores in the Indianapolis area have bags of frozen chicken wings on sale, so this is a great time to enjoy a few of the many wing recipes. The following is for an ultra low carb version of Garlic Parmesan wings. There is no breading involved, so the prep time is cut down to a minimum. As a result, however, the exterior isn't as crisp as would be a wing with an egg and crumb coating.

Garlic Parmesan Chicken Wings
2 lbs. chicken wings
1/4 c. olive oil
6 to 8 cloves garlic, minced
1/2 tsp. rosemary
1/2 tsp. thyme
1 tsp. onion powder
2 tbsp. dry white wine
1 tsp. salt
1/2 c. dried Parmesan cheese

Preheat oven to 375 degrees. Line a baking pan with aluminum foil.

Mix together oil, garlic, herbs, onion powder, wine and salt in a medium bowl. Toss in chicken wings; coat thoroughly. Place coated wings on foil-lined pan, tent with additional foil.

Bake for 1 hour, turning and basting with olive oil mixture every 15 to 20 minutes. Remove from oven and sprinkle with dried Parmesan cheese before serving.

Use reserved olive oil mixture as a dipping sauce. Serves 2.

Wednesday: Baked Buffalo Wings

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