I’m not a Super Bowl fan, but I do love a reason to eat party food! Here’s a recipe that I tested last week that was super simple and tasty!
My adaptation of Baked Parmesan Garlic Chicken Wings:
(Original recipe from PizzAmore, Mount Dora, Florida)
1 teaspoon dried oregano
1 teaspoon dried or fresh rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings, cut at joints, wing tips discarded
3 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoning salt (like Lawry’s)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)
1. Preheat oven to 425F. In a large bowl, mix together the oregano, rosemary, cumin and salt. Toss the chicken wings in this mixture and lay them on a baking sheet.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil (or butter), fresh basil, garlic, Parmesan cheese, and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
3. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce. Serve with the blue cheese/mustard dressing.
Note:The original recipe specified dried rosemary, but I used fresh rosemary because I do not like eating little bits of “sticks” that dried rosemary becomes. I’m a low sodium type person, so I felt the wings were a bit too salty for me, but other people thought they were fine.