Super crispy baked chicken wings coated with a butter, garlic, and parmesan sauce. These wings are the perfect game day or party food.
For the best results, start with fresh chicken wings;
- You can use the double wings cut in half or use drumettes. I prefer the drumettes but keep in mind they may need longer to cook.
- Snip the skin around the edges where there is excess. Do not remove too much of the skin or you’ll lose that crispiness.
- Coat the wings in a flour, baking powder and seasoning mixture.
- Bake the wings in a super hot (450 degrees) oven, on a foil covered baking sheet. For even better results, top the baking sheet with a wire baking rack. Turn them once so both sides have a chance to get nice and crisp.
- Coat them in the sauce of your choice, in this case, a creamy garlic parmesan sauce.
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher or sea salt or 1/2 tsp table salt
- 2 1/2 pounds chicken wings
- 3 tablespoons melted butter or olive oil
- 2 tablespoons minced fresh basil
- 2 garlic cloves finely minced
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon seasoning salt
- 1 cup blue cheese dressing
- 1-2 teaspoons mustard
- Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin, and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
- Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the butter fresh basil, garlic, parmesan cheese, and seasoning salt.
- In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
- When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.