Garlic & Herb Parmesan Wings

bbq-wings

*We have included a recipe for baking the wings in the oven. If available, we recommend deep frying the wings at 350 degrees for 8-9 minutes, until fully cooked and very crisp. Frying results in finished wings that will be much more crisp and flavorful.


Yield: 1 Portion (Two Can Share)
12 Each Cooked Chicken Wings, cold (Recipe Follows)
2 Tablespoons Garlic Butter
2-3 Tablespoons Dean & Danny's Focaccia Parmesan Herb Seasoning,
quantity depending on your flavor preference
1/2 Cup Herbed Parmesan Aioli (Recipe Follows)
1 Teaspoon Fresh Parsley, heavy stems removed, washed, well drained, finely chopped

Preparation:
  1. Bake the chicken wings in a pre-heated 450 degree oven for 5-6 minutes, until thoroughly heated. Place into a mixing bowl.
  2. Add the garlic butter and toss to completely to coat all wing surfaces.
  3. Evenly sprinkle the Focaccia Parmesan Herb Seasoning over the wings - toss again to evenly coat all surfaces with the seasoning. Mound the wings on an appropriate service plate.
  4. Serve the wings with a generous side of Herbed Parmesan Aioli for dipping - ‘dust’ the platter rim and Aioli surface with the Chopped Parsley.


Cooked Chicken Wings

*We haven't included any seasoning on the wings prior to baking - we don't want a flavor 'conflict', based on how the wings will be seasoned prior to serving, as is demonstrated with our recipe. If you'd like, the wings can be seasoned with our Poultry & Seafood Seasoning, or simply with salt and pepper.

Yield: 1 Cup
12 Each Chicken Wings, Drumettes or Wing Sections, completely thawed, drained well
2 Tablespoons Vegetable Oil

Preparation:
  1. Place the wings into a mixing bowl.
  2. Pour the oil over the wings and toss, coating all wing surfaces. Arrange the wings, without touching, on a baking sheet.
  3. Bake the wings in a pre-heated 450° oven for approximately 15 minutes, until thoroughly cooked but still moist.
  4. Serve the wings immediately, or chill for later use.


Herbed Parmesan Aioli

*This is a great recipe that's easy to prepare and very versatile. Use the Aioli as a dipping sauce, a sauce on Panini, wraps or other sandwiches. It also adds an interesting flavor when spread on fish prior to grilling - it adds flavor, but also helps the fish brown very nicely. Just be careful to use a thin fish variety as the herbs may burn if the fish is on the grill too long.

Yield: 1 1/4 Cups
1 Cup Mayonnaise
2 Tablespoons Milk
1/4 Cup Dean & Danny's Focaccia Parmesan Herb Seasoning
3/4 Teaspoon Fresh Garlic, peeled, finely minced

Preparation:
  1. Combine all of the ingredients in a mixing bowl. Using a wire whisk, thoroughly blend, obtaining a sauce of uniform color and consistency.
  2. Allow the sauce to chill for 2 hours before service to allow the flavors to develop.