Preheat oven to 425F (200C).
- 1/2 cup bread crumbs
- 1/2 cup fresh grated Parmesan cheese (I didn't use fresh Parm)
- 1/4 chopped fresh parsley (I used dried parsley and reduced the amount)
- 1/4 tsp pepper
- 1/4 cup butter (I used margarine)
- 4 cloves minced garlic
- 3 lbs chicken wings, halved at the joint, tips removed
In a shallow bowl, mix together bread crumbs, cheese, parsley and pepper, set aside.
In a small saucepan over low heat, melt butter with garlic. Dip wings in the butter mixture. Rather than dipping, I tossed the wings in the butter and garlic.
Coat well in the bread crumb mixture. Arrange meaty-side down in a single layer on a foil-lined greased sheet. Bake in pre-heated oven for 25 minutes or until chicken is no longer pink inside, turning once.
Here they are when they came out of the oven.
I'm not a fan of Parm cheese so didn't have any ... I made Spicy Roasted Wings for me.
Right after I breaded the wings, the smell of Parm cheese really came through. But after they were baked, Gord said he could get just a faint hint of Parm cheese. None of the ingredients were overpowering. Though I left them in for the required time, they weren't crunchy.
Gord said they were okay, not great. He said I don't have to worry about making them again. When I asked him what would have improved them, he said nothing ... he just wasn't crazy about them.