AN UNBEATABLE COMBINATION: ADD SOME GARLIC, ADD SOME PARMESAN
These chicken wings really are phenomenal. You start with incredibly crispy wings. Once they’ve achieved the perfect shade of brown, you first toss the wings in grated Parmigiano-Reggiano or sprinkle it on generously until it melts. But the flavor doesn’t stop there. An easy-to-make garlicky parsley-lemon sauce follows. These wings are two napkin affairs! The original recipe called for them to be grilled. Since that’s virtually impossible for us to do in our city apartment, we go the baked wing way. We line them up on parchment paper on top of a sheet pan and away they go crisping and browning up in the oven, awaiting the garlic and the parmesan. Grilled or fried, Here’s the recipe:
Garlic-Parmesan Chicken Wings
The unbeatable combination of Garlic and Parmesan comes together over these crispy, heavenly wings.
- 2 ½ pounds chicken wings
- 3 teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ¾ ounces Parmesan cheese, grated (about ½ cup)
- ¼ cup olive oil, plus more for grill grates
- ¼ cup finely chopped fresh flat-leaf parsley
- ½ teaspoon lemon zest plus 2½ Tbsp. fresh juice (from 2 lemons)
- 1 large clove garlic, grated
- ½ teaspoon sugar
- Step 1 If Grilling: Preheat grill to high (450°F to 500°F). In a large bowl, toss wings with 2 teaspoons salt and ½ teaspoon pepper. Place on oiled grates. Grill, covered, turning often until browned and a thermometer inserted in thickest portion registers 170°F, 12 to 16 minutes. Transfer to a large bowl. Add cheese and toss to coat.
- Step 2 If Baking: Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Pat the chicken wings dry. Toss them with olive oil and salt till they are evenly coated. Roast them until the chicken skin is golden brown and crispy, turning them halfway through, 40 to 50 minutes. NOTE: I like them really brown and crisp so I generally turn them 2 to 3 times.
- Step 3 Stir oil, parsley, lemon zest and juice, garlic, sugar, and remaining 1 teaspoon salt and ¼ teaspoon pepper in a small bowl. Drizzle over wings and serve.