Saturday, February 1, 2020

Garlic-Parmesan Wings

This Kelli Foster recipe is a standout in it's simplicity and the incredible flavor she bestows upon this Super Bowl staple. Leave your sauces in the pantry. This is the real deal.

2 pounds chicken wings
1-1/2 teaspoons Kosher salt
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
4 tablespoons butter

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. 
  2. Place 1-1/2 teaspoons kosher salt, 1 teaspoon garlic powder and 1/2 teaspoon black pepper in a small bowl and stir to combine. 
  3. Pat the wings dry with paper towels. Place on the rack in a single layer and sprinkle the tops with the salt mixture.
  4. Roast until the wings are cooked through and the skin is crispy, about 50 minutes. Meanwhile, place the Parmesan cheese, parsley and garlic in the same large bowl. A few minutes before the wings are done, melt the butter. Set aside to cool slightly, then stir the butter into the Parmesan mixture.
  5. Add the wings to the Parmesan/butter mixture and toss until well-coated. Transfer the wings to a large plate or platter and top with more grated Parmesan, if desired.

Pairing: Pick your Super Bowl favorite...a Pilsner or a Merlot.

Grogs and Goldie, 1956

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