Baked Parmesan Garlic Chicken Wings Recipe
Crispy baked chicken wings tossed in a garlicky parmesan-basil sauce and served with a blue cheese–Dijon dip.
Servings: 4 servings
Ingredients
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp ground cumin
- 1 tsp kosher or sea salt or 1/2 tsp table salt
- 2 1/2 lb chicken wings
- 3 tbsp melted butter or olive oil
- 2 tbsp minced fresh basil
- 2 cloves garlic finely minced (use a garlic press)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp seasoning salt like Lawry's
- 1 cup blue cheese dressing for dipping
- 1-2 tsp Dijon mustard or to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment for easy cleanup.
- In a small bowl, combine the dried oregano, dried rosemary, ground cumin, and salt; stir to mix evenly.
- Arrange the chicken wings in a single layer on the prepared baking sheet, then sprinkle or rub the spice mixture over the wings so they are evenly seasoned.
- Bake the wings in the preheated oven for 20–25 minutes, until the wings are cooked through and golden.
- While the wings bake, whisk together the melted butter (or olive oil), minced fresh basil, minced garlic, grated Parmesan, and seasoning salt in a mixing bowl to make the parmesan-garlic sauce.
- In a separate bowl, combine the blue cheese dressing and Dijon mustard; mix well and set aside as the dipping sauce.
- When the wings are done, transfer them to a large bowl and toss immediately with the parmesan-garlic sauce until evenly coated.
- Serve the tossed wings hot with the blue cheese–Dijon dipping sauce.
Equipment
- Baking Sheet
- small bowl
- Mixing Bowl
- Measuring spoons
- measuring cups
- garlic press (optional)
Notes
- Use a garlic press for finer garlic if desired.
- Substitute olive oil for melted butter for a lighter flavor.
- Adjust Dijon mustard to taste in the dip.