These Garlic Parmesan Chicken Wings are super crispy, despite being baked and not fried. And, most importantly, the Garlic Parmesan Sauce is so delicious that you won't be able to stop eating these wings. As the Colonel says... 'they're finger licking good!'
Chicken Wings | Butter Garlic | Oregano | Marjoram Chicken Stock | Heavy Cream Parmigiano Reggiano Cheese Garlic Powder | Salt | Pepper
PARBOIL THE WINGS Add chicken wings to a pot of salted boiling water and cook them for 7 minutes. Then drain and pat them dry very well.
BAKE THE WINGS Place dry wings skin side down on a prepared baking sheet, and bake for 20 minutes undisturbed. Then flip the wings and bake for another 5 minutes.
PREPARE THE SAUCE In a skillet heat up the butter, add garlic, and cook for a minute, add oregano, marjoram, cream, and chicken stock and cook until thickened and reduced by half.
Remove the sauce from the heat, add cheese and let it melt. Pour half of the sauce over the wings and serve the other half in a bowl for extra dunking.