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 say's...'they're finger licking good!'
1.5cupsParmigiano Reggiano Cheesefreshly grated, or store-bought grated Parmesan
Salt and Pepper to taste
Parboil the wings: Bring a large pot of salted water to boil (think about the level of saltiness you would use for cooking pasta); Add chicken wings and cook them for 7 minutes. Drain the wings in coriander and then place on a paper towel and pat dry really well;
Baking the wings: Preheat your oven to 450F; spray a sheet pan with a cooking spray, place dry wings skin side down and transfer to hot oven; bake the wings for 20 minutes undisturbed.
Remove the sheet from the oven and using a spatula gently lift the wings and flip them to the other side. Return the sheet pan back to the oven and bake for another 5 minutes;
Prepare the sauce: In a skillet heat up the butter, add garlic and cook for a minute (do not burn it), add oregano, marjoram, cream, and chicken stock and cook for about 10 minutes until thickened reduced by half.
Remove the sauce from the heat, add cheese and let it melt. Check for seasoning and add salt, pepper and if a more garlicky taste is desired: garlic powder. Pour half of the sauce over the wings and serve the other half in a bowl for extra dunking.
You can serve extra blue cheese dressing or ranch dressing on a side, but you should have more Garlic Parmesan Sauce that is needed to cover 1 lb of wings. As such serve the remaining sauce in the bowl for extra dunking.