Over the many years I've been cooking, I've had my share of flops, but these well-seasoned chicken wings have never failed my. Crisp and cheesy, they're outstanding as an appetizer and always draws a crowd.
- 16 whole chicken wings
- 3/4 cup finely crushed butter-flavored crackers
- 3/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 3/4 teaspoon garlic salt
- 1/4 cup butter, melted
- Cut chicken wings into three sections; discard wing tips. In a small bowl, combine cracker crumbs, Parmesan cheese, basil and garlic salt. Dip wings in butter, then roll in crumb mixture. Place in a single layer on greased baking sheets. Bake at 375° for 35-40 minutes or until golden brown and juices run clear. Yield: 8-10 servings.
Originally published as Parmesan Chicken Wings in Country Woman November/December 2002, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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