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Crispy Chicken Wings Appetizer Recipe
Crispy Chicken Wings Appetizer Recipe photo by Taste of Home

Crispy Chicken Wings Appetizer Recipe

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I'm a beginner at cooking, so if I can make these chicken wings, anybody can! The recipe came from a co-worker at the hospital where I am a nurse's aide. I make it for Christmas, picnics, softball parties…you name it! —Nancy Lesky, La Crosse, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 10 servings

Ingredients

  • 2 pounds chicken wings
  • 1/2 cup butter, melted
  • 1/4 teaspoon garlic powder
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (2 each) equals 243 calories, 18 g fat (8 g saturated fat), 57 mg cholesterol, 407 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein.

Directions

  1. Cut chicken wings into three sections; discard wing tip sections.
  2. In a small shallow bowl, combine butter and garlic powder. In another bowl, combine the remaining ingredients. Dip chicken into butter mixture, then into crumb mixture.
  3. Place on greased baking sheet; bake at 350° for 50-60 minutes or until chicken juices run clear. Yield: 20 appetizers.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Crispy Chicken Wings Appetizer in Country Woman September/October 1991, p29

Nutritional Facts

1 serving (2 each) equals 243 calories, 18 g fat (8 g saturated fat), 57 mg cholesterol, 407 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Crispy Chicken Wings Appetizer

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 18, 2015

"I made these and I also made the breaded wings I found on Taste of home. We skinned the wings since we don't like eating all of that fat. I think if I make these again I would bake them at 425 for about 30 minutes instead and I would NOT grease the pan. The butter added enough grease to the baking sheet. The breaded ones are baked at 425 and were crispy."

MY REVIEW
Reviewed Apr. 26, 2013

"A little too much like baked chicken."

MY REVIEW
Reviewed Apr. 26, 2013

"I found it a little too much like baked chicken."

MY REVIEW
Reviewed Feb. 6, 2013

"These were just OK. As one reviewer commented, maybe "crispy" chicken wings don't really exist. They were OK straight out of the oven, but I have several better recipes for chicken wings that my whole family prefers so I won't be making these again."

MY REVIEW
Reviewed Feb. 4, 2013

"Terrible! Did not get crispy. Maybe if it would have been on a rack the "juices" could have dripped thru instead of sitting in it - Soggy and bland tasting"

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