Wings have always been one of my favorite go to poultry dishes. My sisters and I lived together while we were in college and one of them would make garlic chicken wings weekly. Those garlic wings will always remind me of my sisters and us eating in our penguin suits after a long night of waiting tables and bartending. I’ve transformed my sister’s recipe into these zesty and savory lemon garlic parmesan chicken wings that I know she would approve of. Plus, I think everything is better with cheese. Right?
- 2 pounds whole chicken wings
- 1 Tbsp homemade Italian dressing seasoning
- 1 Tbsp lemon pepper
- ¼ cup fresh grated parmesan
- 4 cloves garlic (minced)
- 4 large basil leaves (minced)
- Olive oil spray
- Lemon squeeze (optional)
- Preheat the oven to 425F.
- Mix the Italian dressing seasoning and lemon pepper in a mixing bowl.
- Coat each wing evenly with the seasoning mixture and place on a wire rack lined baking sheet.
- Cook the wings for 25 minutes (or until internal temperature is 165F).
- While the wings are cooking, mix parmesan, garlic, and basil together in a clean mixing bowl.
- Remove the wings from the oven.
- Spray (or brush) each wing with a little bit of olive oil.
- Evenly coat the tops of each wing with the parmesan mixture.
- Serve with a lemon squeeze (optional).
Like the black bean and butternut flautas, these wings are baked on a wire rack lined baking sheet. This makes ensures that the bottom is nice and crisp. Soggy wings should be illegal. I also used wings with the skin on. I’ve tried skinless and it just doesn’t get as crisp and gets a little dry. Dry wings should also be illegal.
I love to serve these with ranch that has a squeeze of lemon and some fresh garlic added to it. The wings are great on their own, but I strongly believe that wings need to be dunked in a creamy dressing. Always.
Also, store bought packets will work if you don’t want to make your own Italian seasoning mix. I personally make a huge batch with entire bottles of ingredients very similar to the recipe I linked above and store it in an airtight container. If anyone wants me to do a bulk Italian dressing mix post, let me know. I use it pretty often and it’s super convenient not having to make a new batch every time I cook or need dressing on the fly.
Enjoy and have an amazing weekend!
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Wow! Now that looks yummy. I will give it a try very soon. Oh, and I would vote to get your wing laws on the books.
Thank you! Yes to wing laws! I’ve had some very unfortunate baked and fried wings in the past that have permanently scarred me.