Chicken Wings with Garlic and Parmesan
6 servings
45 minutes
This is our favorite, which is not surprising. Butter and Parmesan have come together to make a perfect sauce that is impossible not to like. The wings are versatile, with a mild flavor, without any provocative accents - they go well with wine, beer, and some serious long drink. When you cook, pay attention to the consistency of the butter - it should not be softened, but completely melted, that is, liquid - here the stove or microwave will help you. Only then will it form a harmonious union with the cheese, and only then will the wings be able to soak up this sauce well. These wings are good served with Caesar sauce - you can make it yourself, or you can be content with some proven store-bought one.
1
Light the grill.
2
Free the wings from the outer phalanges.
3
Pour olive oil, add salt and pepper.
- Vegetable oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
4
Thoroughly massage the wings to absorb the oil well.
- Vegetable oil: 60 ml
5
Bake the wings on the grill until golden brown and crispy.
- Chicken wings: 900 g
6
Chop the parsley finely.
- Chopped parsley: 2 tablespoons
7
Then in a large bowl combine parsley, parmesan, and red pepper flakes. Squeeze in the garlic and mix.
- Chopped parsley: 2 tablespoons
- Parmesan (Parmigiano Reggiano): 75 g
- Red pepper flakes: 1 teaspoon
- Garlic: 4 cloves
8
Add melted butter to the mixture and stir again.
- Butter: 110 g
9
Dip the fried wings in this sauce and mix.
- Chicken wings: 900 g
10
Sprinkle the wings with parmesan on top.
- Parmesan (Parmigiano Reggiano): 75 g
11
If desired, wings with Caesar sauce - homemade or from the supermarket.
