Garlic & Parmesan Chicken Wings
Equipment
- oven
- Oven tray and rack
- Foil
- Ziplock bag
- Small frying pan
- Sharp knife
- Chopping board
- Tongs
Ingredients
Chicken Wing Marinade
- 20 chicken wings separated
- 2 tbsp olive oil
- 4 garlic
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp mixed herbs
- 1 tsp all purpose seasoning
- 1 tsp chicken seasoning
- 1 tsp black pepper
- 1 tsp salt
Garlic and Parmesan Butter sauce
- 200 g unsalted butter
- 6 garlic
- ¼ cup Parmesan
- 1 tbsp chopped fresh parsley
- 1 tsp cayenne pepper
- 1 tsp black pepper
- ½ tsp salt
Instructions
Chicken Wing Marinade
- Wash and process the chicken wings removing any hairs. Use a meat clever or meat scissors to remove the wing tip and separate the drum part from the flat part of the wing.
- In a small bowl add the olive oil and the powdered seasoning and peel and mince the garlic and add to the bowl and mix. Put the prepped chicken wings into a ziplock bag or Tupperware and pour in the marinade. Close the bag and press the bag all over to coat the chicken with the marinade. Once the chicken is fully coated put in the fridge to marinade for 6-24 hours.
Chicken Wings
- Pre-heat the oven to 200c with the fan on. Place foil all over the bottom of your oven tray to catch the oil and fat. Place the rack on top of the foil and place each wing on the rack ensuring no wings are touching.
- Place in the oven and turn temp down to 180c and set timer for 20 minutes. After 20 minutes turn the wings over with the tongs and put back in the oven for 10 minutes. When the 10 minutes is up check the wings and turn the heat up to 200c and switch to the grill for the last 10 minutes to crisp up that skin!
Garlic and Parmesan Butter sauce
- Chop the parsley into small pieces and peel and mince the garlic.
- Heat a small pan on medium heat and add 1 tbsp of olive oil and the butter and leave to melt. Once melted add the minced garlic and stir ensuring the butter and garlic do not burn; turn down the heat if necessary.
- After about 3 minutes add most of the parmesan (leave 1 large tbsp for the end), chopped parsley, seasoning and mix and cook for a further 2-3 minutes before removing from the heat and setting aside for later.
- When the wings are done, in a bowl or oven dish drizzle the sauce over the wings and shake thoroughly and use the tongs as needed to ensure the wings are completely covered with the delicious sauce.
- Finally sprinkle the remaining parmesan over the chicken wings and enjoy!
Notes
Short on time - Skip the marinade step and just coat the wings in a little olive oil, salt and pepper and cook on a rack following the instructions above.