Baked Parmesan Garlic Chicken Wings
Crispy baked chicken wings tossed in a garlicky Parmesan herb mixture and served with a tangy blue cheese–Dijon dip.
Equipment
- Large Bowl
- Baking Sheet
- Small Bowl
- Measuring Spoons
- Measuring Cups
- Tongs or spatula
Ingredients
- 2 lb frozen party chicken wings about 1 kg; thawed before cooking
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 tbsp olive oil
- 6 fresh sweet basil leaves chopped
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp Lawry’s Seasoned Salt
- 1 cup bottled blue cheese dressing
- 2 tsp Dijon mustard
Instructions
- Thaw the frozen wings if needed, rinse and pat dry with paper towels; place in a large bowl.
- Preheat the oven to 425°F (218°C) and line a baking sheet with foil or parchment for easier cleanup.
- Add the oregano, rosemary, cumin, and 1/2 teaspoon salt to the wings and toss to coat evenly.
- Arrange the wings in a single layer on the prepared baking sheet and bake for 25–30 minutes, until nicely browned and cooked through.
- While the wings bake, whisk together the olive oil, chopped basil, minced garlic, grated Parmesan, and seasoned salt in a small bowl to make the garlic‑Parmesan mixture.
- In a separate small bowl, stir together the blue cheese dressing and Dijon mustard until smooth.
- When the wings are done, transfer them to a serving bowl or back into the large bowl and toss with the garlic‑Parmesan mixture until evenly coated.
- Serve the wings immediately with the blue cheese‑Dijon dressing on the side.
Notes
- Thaw wings fully before seasoning for best results.
- Line the baking sheet to make cleanup easier.
- Adjust seasoned salt to taste if using a different brand.
- Serve the dressing on the side to keep wings crisp.