Garlic Parmesan Chicken Wing Appetizer Recipes

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
• Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
• Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
• Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
• Bake in the preheated oven until browned, 20 to 25 minutes.

Steps:

• Boil the wings for approximately a half hour to cook off all the fat.
• Drain in a colander and rinse off any remaining fat particles.
• In a food processor, combine the 3 heads of garlic, olive oil and Tabasco sauce.
• Puree until smooth.
• In a dish combine the cheese, breadcrumbs and pepper.
• Mix well.
• Dunk the cooked wings into the garlic puree and then immediately into the dry mixture to coat.
• Place in a shallow baking dish.
• Repeat until all wings are coated.
• Bake in 425 degree oven for 35 minutes. This will make them crunchy and brown.
• Check them at approximately 25 minutes, depending on the size of the wings they may already be done and you don't want the breading to burn.
• Remember, they are already cooked since they were boiled first so once the crust is browned they can be taken out.
• Every oven varies as does the chicken size so watch them carefully.
• Once they burn they don't taste the same. Enjoy!
• These will keep overnight if you want to make them a day ahead. I bread them and then put them in the fridge. This way all I need to do is pop them in the oven once my guests arrive. They take approximately 45 minutes if I make them this way, but check them at 30 minutes again to be safe.