Chicken wings, dipped in a butter and garlic sauce and rolled in seasoned Parmesan cheese.
Garlic Parmesan Wings
This recipe for Baked Garlic Parmesan Wings was one that, waaaay back in my low carb days of eating (oh, yes I did), we LCers used to eat a lot.
They were considered addictive, so much so that they were actually known as heroin wings back then. Today, I guess that would be "crack" wings. Yes. I know. I hate that reference to anything food, but it is what it is. That, my friends, was what they were called.
I think I'll stick with Garlic Parmesan Wings.
Chicken wings, and a combo of butter and garlic with Parmesan on chicken wings, was a pretty popular version that everybody loved. The biggest upside of doing a low carb diet is that you do get to indulge in fats!
One day The Cajun and I were visiting at his Mama's house, and she was baking some wings in barbecue sauce for her grandson.
My mother-in-law is the kind of person who would give you the shirt off of her back, so you really have to be careful what you say around her. I happened to mention in passing that I loved barbecue wings and before you know it, she was insisting that I go home with a bag of individually quick-frozen jointed wings from her freezer.
Yep, that'd be my mother-in-law! Those wings became these.
Here's how to make them.
Line a rimmed baking pan with aluminum foil and preheat the oven to 450 degrees F.
Smash a couple of nice big toes of garlic.
Melt the butter with the garlic and cook over low heat to allow the garlic to infuse the butter for about 10 minutes; remove from heat and set aside to slightly cool.
In a separate bowl, mix together Parmesan, parsley, garlic powder, rosemary, Cajun seasoning, salt and pepper.
Bring chicken to room temperature. Disjoint the wings if desired, and reserve tips for another use. I usually vacuum with the Food Saver and pack them up in the freezer for soup stock.
Pour the garlic infused butter over the wings and toss. Roll in the cheese mixture.
Place wings on the prepared tray.
Reduce heat to 350 degrees F and bake, for about 1 hour, turning halfway; total cooking time will depend on the size and thickness of the wings.
Plate and garnish with a sprinkle of Parmesan, if desired.
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