Crispy Baked Parmesan Garlic Wings

Here in the Cook Lisa Cook home, we adore wings. Some of the wings we've blogged about were our Baked Buffalo Wings, Baked Teriyaki Wings, Baked Tandoori Wings, and Baked Chinese Five-Spice Wings.  One thing you'll notice about all the wings which we make is, every-single-one is baked.  We bake them hot and fast so they remain juicy and moist inside and even without frying, they have a wonderful golden & crispy skin.  We each have our favorite but honestly, lately, I feel like we've been in a wing rut and in need of a new flavor.  Enter, Crispy Baked Parmesan Garlic Wings.  What made me think to make these was, I was making for Maisie, the gluten-free version of one of my favorite childhood dishes, noodles with butter, parmesan & garlic and thought, wouldn't that be wonderful on some wings.  Seeing as we had just purchased wings and we were going to do the same-old-same-old, we just went with the new idea and winged it...get it? Winged it... ;)  The new wing recipe was a hit!  Buttery, garlicy and cheesy all on a perfectly cooked and crispy skinned wing. Perfection and delighted to have a new flavor in our wing line-up!

Crispy Baked Parmesan Garlic Wings

• 4 lbs. wing pieces, flaps and drumettes
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 1 tsp. garlic powder
• 1/4 cup Ghee (or butter,) melted
• 1 TBS. garlic powder
• 1/4 cup grated Parmesan cheese
• 2 TBS. fresh parsley, minced
• 1/4 cup shredded Parmesan
• 1/8 cup grated Parmesan cheese

Line a baking sheet with foil and place a baking rack on top. Using a paper towel, dry the wings off as well as possible. Place the wings in a large bowl and sprinkle with the baking powder, salt, pepper and 1 tsp of the garlic powder. Using your hands, toss to coat well. Place the wings, skin side up, so that they are close but not touching one another, on the rack. Allow the wings to dry with the mixture on them for about 30 minutes. Heat oven to 500F. Bake wings for 20 minutes, until golden brown. If at the 15 minute mark, you notice that they are not browning nicely, place the wings under the broiler for the remaining 5 minutes. (I have a convection oven and use the roast setting so our wings are cooked from top and bottom.) During the last 5 minutes of cook time, melt the ghee or butter and add to a large bowl. Stir in the 1 TBS. garlic powder & 1/4 cup of grated Parmesan. Once the wings are fully baked, using tongs, add them to the bowl of buttery garlic cheese and toss to coat. Add the parsley and give a final toss. Place wings on serving plate and sprinkle with the shredded Parmesan and remaining 1/8 cup grated Parmesan.  Serve hot.

Enjoy!

Broiled Tomatoes

In years past we’ve had hit or miss luck with growing tomatoes but this year the stars must have aligned as we got gorgeous tomatoes out of the garden all season long.  While I’m happy to eat them raw…continuously, Eammon prefers them added into things and/or cooked so I made him some Grilled Tomatoes. 
I’m telling you, nothing could be easier, a tomato cut in half, topped with a tasty herbed cornflake crumb and Parmesan cheese mixture and then popped under the broiler to cook.  The wonderful thing about this recipe is that it’s so adaptable to whatever taste you desire or what you have in your pantry.
Broiled Tomatoes

• 2 large tomatoes
• 2 TBS. cornflake crumbs
• 2 TBS. Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• salt & pepper to taste
• olive oil 

Pre-heat oven to 450F.  Wash and remove the stem core from the tomatoes and cut each in half from crosswise, NOT stem to blossom.  Place the tomatoes cut side up on an aluminum foil lined baking sheet which has been sprayed with cooking spray.  In a small bowl mix all the dry ingredients together.  Top each tomato half with about 1 Tablespoon of the cornflake mixture and then lightly drizzle with olive oil.  Place in the oven for approx. 10-15 minutes until the tomatoes begin to soften.  Then turn off the oven and turn on the broiler to hi and move the baking sheet about 3-inches from the broiler and allow the topping to get golden brown.  Remove from broiler and serve.
Enjoy!