Well it has been much longer than I had anticipated for posting a new recipe. But as we all know, life can get pretty busy sometimes. But it’s no excuse. I have so many recipes I need to post so I’m starting with the one I made just last night. I posted the photo on Facebook and had a few requests for the recipe so here it is.
This recipe started out with me making my Buttery Garlic Parmesan Chicken Wings. Then I thought maybe I should try something slightly different. I had a bit of marinara sauce in the fridge, really it was only about 2 ounces, but I figured it would come in handy and it did. I added it to my recipe and tweaked it a bit and came up with a new flavor. They were delicious. No leftovers here!
Quick note about the chicken wings I use. In the past I have bought Tyson uncooked wings or Perdue. But they can be very pricey. Then I switched to Great Value (Walmart). Not bad. But now I am using only the wings I have purchased at a store we just discovered, Save-a-lot. A 4 lb bag costs about $6.00! And the wings are huge! Most of the other brands were have the size for more money! And they are delicious!
20-24 chicken wings, frozen or thawed (flats/drumsticks)
4 tablespoons butter or butter substitute (I use I Can’t Believe it’s Not Butter)
8-10 cloves garlic
2 tablespoons olive oil
1 teaspoon red pepper flakes (more or less depending on how spicy you like it)
1 teaspoon dried oregano
1 teaspoon dried basil
2 ounces marinara sauce or whatever red sauce you may have around. Plain tomato sauce is good too.
¼ cup grated parmesan cheese (we use Locatelli Romano)
- Heat oven to 400ºF. (I have a convection option on my oven and I use convection roast)
- On a large cookie sheet or shallow roasting pan lay out the wings. They can touch and crowd each other because they do shrink a little.
- Place in oven and bake for 30-45 minutes for frozen. Flip every 10-15 minutes or so. If using thawed, reduce cook time. Bake to desired crispness.
- Meanwhile in a food processor place garlic, olive oil, basil and oregano. Pulse until garlic is finely minced.
- Add butter to small saucepan and melt on low heat (careful not to burn). When melted add the garlic mixture and red pepper flakes and cook till heated.
- When wings are done remove from pan and place in a large mixing bowl. (You can blot up some of the chicken grease with paper towels if you like also)
- Add the cheese to the garlic mixture and add to the wings in bowl. Mix thoroughly.
- Return wings to pan, sauce and all and bake another 5-10 minutes but keep an eye on it. You don’t want all the sauce to dry up.
- Return to bowl you mixed them in and serve. Or if you want a pretty presentation put on a platter.
Serve with bleu cheese and celery/carrot sticks!