Chicken wings are not something that I usually cook, but with football season and a new budget in mind I found wings on sale and pulled out a few cookbooks.
A few weeks ago I tried a spicy wing recipe that was good but not a keeper recipe. This recipe came from a book called Best of the Best where Food and Wine magazine takes what they think are the best 25 cookbooks of the year and complies a few recipes from each book. I have a few years of these books and like most of them, however my cookbook shelf is overflowing so I went through the books I thought I could part with and put them aside. I am now going through those books and trying some of the recipes in each of them to make a final decision on which books to keep.
So the verdict on this recipe is that it is good but still not one that will make it into my favorites collection.
Parmesan Chicken Wings
from My Mother's Southern Entertaining
3 pounds chicken wings
1 cup finely grated Parmesan Cheese
2 tbls finely chopped parsley leaves
1 tsp dried tarragon
1 tsp dried marjoram
1 tsp mild Hungarian paprika
salt and pepper to taste
pinch of cayenne pepper
1/2 cup (1 stick) butter, melted
Preheat oven to 375 degrees. Grease a large, heavy baking sheet and set aside.
Disjoint the chicken wings and cut off and discard the tips. On a large plate or bowl, combine the cheese, parsley, tarragon, marjoram, paprika, salt and pepper, and cayenne and stir till well blended. Dip each chicken piece int o the melted butter, dredge lightly in the cheese mixture, tapping off and excess, place on the prepared baking sheet, and bake until golden brown and crispy, about 1 hour. Serve the wings hot or at room temperature.