Friday, February 28, 2014

Parmesan Rosemary Chicken Wings

We love wings for dinner, and when the Wagjag grocery deal has wings for sale, I always stock up, so we usually have them on hand.  This is a quick recipe to throw together, and it doesn't call for very many ingredients.  A word of caution though - make sure your wings are at room temperature, before you begin, otherwise the melted butter hardens again once you've added it to the wings.  This will result in a thick, cakey mess.

Thanks Canadian Living for another great recipe!









Parmesan Rosemary Chicken Wings
2 T butter melted
2 T Dijon
1 lb chicken wings
¾ c grated parmesan
¼ c bread crumbs (I used panko)
½ tsp chopped rosemary (I used dried)
Pepper to taste

Whisk first 2 ingredients in large bowl and add wings.  Toss to coat.  Add remaining ingredients and toss.  Bake on parchment lined baking sheet at 425 for 25 minutes, turning once.