Garlic Parmesan Chicken Wings Recipe

To ensure your chicken wings are extra crispy, try patting them dry with paper towels before tossing them in the garlic and parmesan mixture. Removing excess moisture helps the olive oil and seasonings adhere better, resulting in a more flavorful and crispy finish. Additionally, consider using a wire rack on top of the baking sheet to allow air to circulate around the wings, promoting even cooking and crispiness.

• chicken wings - Substitute with chicken drumettes: Drumettes are similar in size and texture to wings, making them a suitable alternative for this recipe.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent than fresh garlic. Use about ¼ teaspoon of garlic powder per clove of fresh garlic.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, though it is slightly sharper than parmesan.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for cooking the wings.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will also add moisture, so adjust accordingly.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but is slightly more earthy and can be used in the same quantity.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy and slightly minty flavor, making it a good alternative to oregano.

• dried basil - Substitute with dried tarragon: Dried tarragon has a slightly sweet and anise-like flavor that can complement the other herbs in the recipe.

• Allow the chicken wings to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the chicken wings in an airtight container. You can layer them with parchment paper to prevent sticking. Store in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 350°F (175°C). Place the chicken wings on a baking sheet and heat for about 10-15 minutes, or until they are warmed through and crispy.

• For freezing, arrange the cooled chicken wings in a single layer on a baking sheet. Freeze them for about 1-2 hours, or until they are firm. This prevents them from sticking together.

• Once frozen, transfer the chicken wings to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, thaw the chicken wings in the refrigerator overnight. Reheat in the oven at 375°F (190°C) for 20-25 minutes, or until they are hot and crispy.

• For an extra burst of flavor, consider brushing the reheated chicken wings with a bit of melted butter mixed with additional parmesan cheese and garlic before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken wings on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until they are warmed through and the parmesan cheese is bubbly. This method helps maintain the crispy texture of the wings.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Arrange the chicken wings in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is great for keeping the wings crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the chicken wings in the skillet and cover with a lid. Cook for about 5-8 minutes, turning occasionally, until they are heated through. This method adds a bit of extra crispiness to the wings.

• Microwave Method: Place the chicken wings on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through. While this method is quick, it may not preserve the crispiness as well as other methods.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C) until they are crispy and golden brown.

• Mixing bowl: A large bowl where you combine the garlic, parmesan cheese, olive oil, salt, black pepper, oregano, and basil, and then toss the chicken wings to coat them evenly.

• Baking sheet: A flat sheet where you place the coated chicken wings in a single layer to bake them in the oven.

• Measuring cups: Used to measure the olive oil and grated parmesan cheese accurately.

• Measuring spoons: Used to measure the salt, black pepper, oregano, and basil precisely.

• Garlic press: An optional tool to easily mince the garlic cloves if you prefer not to chop them by hand.

• Tongs: Useful for tossing the chicken wings in the mixing bowl and for placing them on the baking sheet.

• Knife: Used to mince the garlic cloves if you are not using a garlic press.

• Cutting board: A surface to safely mince the garlic cloves.

Pre-mix the marinade: Prepare the garlic parmesan mixture ahead of time and store it in the fridge. This way, you can quickly coat the chicken wings when you're ready to cook.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the wings from sticking.

Batch cooking: Double the recipe and freeze half of the marinated wings for a quick meal later. Just thaw and bake.

Quick garlic prep: Use a garlic press to mince garlic faster, saving time on chopping.