Appetizer - Garlic parmesan wings food network recipes

Author: James Weir  

Get Chicken Wings with Buffalo Sriracha, Bourbon Teriyaki, Szechuan Garlic and Parmesan Sauces Recipe from Food Network Get Honey-Garlic Chicken Wings Recipe from Food Network Get Parmesan-Garlic Chicken Wings Recipe from Food Network Grilled wings are my go-to when I don't want to deal with the hassle of frying.

Parmesan-Garlic Chicken Wings

Get Parmesan-Garlic Chicken Wings Recipe from Food Network
Provided by: Food Network Kitchen
Total time: 310 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 10 servings
Number of ingredients: 10

Ingredients:

• 2 lemons, plus wedges for serving
• 1 head garlic, cloves smashed and peeled
• 1/2 cup olive oil, plus more for the grill
• 1/2 cup packed fresh basil, plus 2 large sprigs
• 5 large sprigs oregano, halved
• 8 to 10 sprigs thyme, halved
• Kosher salt and freshly ground pepper
• 5 pounds chicken wings
• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup grated parmesan cheese

How to cook:

1. Grate the zest of 1 lemon and set aside; juice both lemons. Combine the garlic and olive oil in a large microwave-safe bowl and microwave until the garlic starts sizzling, 1 to 2 minutes; let cool. Add the lemon juice, herb sprigs, 1 teaspoon each salt and pepper, and the chicken wings. Using your hands, rub the wings with the oil mixture; firmly press the wings down, making sure they are covered with some of the herbs and garlic. Cover and refrigerate at least 4 hours or overnight, stirring once or twice.
2. Meanwhile, pulse the butter, basil leaves, lemon zest and 1/2 teaspoon each salt and pepper in a mini food processor until combined. Cover and refrigerate until ready to use.
3. Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Remove the basil butter from the refrigerator. Remove the wings from the marinade. Brush the grill grates with olive oil and place the wings on the cooler side of the grill (indirect heat). Cover the grill and cook, turning the wings once, until almost completely cooked through and the skin is beginning to crisp, about 30 minutes. Move to direct heat and grill, turning often, until the skin is crisp and lightly charred, 10 to 15 more minutes.
4. Transfer the wings to a large bowl. Add the basil butter and toss to coat. Add the parmesan and season with salt and pepper; toss again. Serve with lemon wedges.

Notes: Chicken Wings, Every Which Way, Parmesan-Garlic Chicken Wings We're firing up the grill to make these wings! To avoid the wings from charring up too much, set up your grill

Tags:

buffalo sriracha bourbon teriyaki szechuan garlic and parmesan sauces garlic parmesan wings food network garlic and herb grilled wings chicken wings with buffalo sriracha bourbon teriyaki szechuan garlic

Restaurant Style Garlic Parmesan Wings

To get this complete recipe with instructions and measurements, check out my website: http://www Duration: 8:59

Guy Fieri Eats Szechuan Parmesan-Garlic Wings

Guy Fieri Eats Szechuan Parmesan-Garlic Wings | Diners, Drive-Ins and Dives | Food Network
Duration: 1:10

Garlic and Herb Grilled Wings

Grilled wings are my go-to when I don't want to deal with the hassle of frying. Not only do they get super crispy on the grill, they also get an incredible charred flavor you can't get any other way. I toss them hot off the grill in a bright lemony herb sauce and finish with freshly grated Parmesan cheese.
Provided by: Megan Mitchell
Total time: 35 minutes
Cook time: 25 minutes
Yields: 4 servings
Number of ingredients: 10

Ingredients:

• 3 pounds chicken wings, a mix of drumettes and wingettes
• Grapeseed oil, for greasing and drizzling
• Kosher salt and freshly ground black pepper
• 1 large lemon, zested and cut into wedges
• 1 clove garlic, grated
• 1/2 cup packed basil leaves
• 1/4 cup packed flat-leaf parsley leaves
• 1/4 cup packed dill fronds
• 1/4 cup extra-virgin olive oil
• Wedge of Parmesan, for grating

How to cook:

1. Preheat the grill to 400 degrees F. Clean and lightly oil the grill grates.
2. Place the chicken wings in a large bowl and drizzle with 1 to 2 tablespoons grapeseed oil and add a large pinch each of salt and pepper. Toss to coat.
3. Arrange the wings on the grill, cover and cook for 10 minutes. Flip the wings and grill until cooked through, golden brown and the skin is crispy, 5 to 10 minutes.
4. While the wings grill, make the garlic and herb mixture: In a small food processor, combine the lemon zest with the garlic, basil, parsley, dill, olive oil and a pinch each of salt and pepper.
5. Process until a chunky paste forms. Pour into another large bowl. Add the wings when they're ready and toss to coat.
6. Pile up the wings on a large platter or plate and finish with freshly grated Parmesan. Serve with the lemon wedges on the side for squeezing.

Notes: Restaurant Style Garlic Parmesan Wings, To get this complete recipe with instructions and measurements, check out my website: http://www Duration: 8:59

Chicken Wings with Buffalo Sriracha, Bourbon Teriyaki, Szechuan Garlic and Parmesan Sauces

Get Chicken Wings with Buffalo Sriracha, Bourbon Teriyaki, Szechuan Garlic and Parmesan Sauces Recipe from Food Network
Provided by: Food Network
Total time: 920 minutes
Cook time: 60 minutes
Yields: 6 servings
Number of ingredients: 26

Ingredients:

• 30 pieces medium drumettes and flats
• 4 ounces salt
• 3 quarts vegetable oil
• 1 cup potato starch
• 3 cups Louisiana hot sauce
• 2 cups white vinegar
• 4 ounces sriracha
• 2 tablespoons sriracha powder
• 1 tablespoon soy lecithin powder
• 1/2 teaspoon xanthan gum
• 6 sticks butter
• 2 quarts Shaoxing wine
• 1 quart soy sauce
• 4 cups dark brown sugar
• 2 cups rice wine vinegar
• 1 cup bourbon
• 4 ounces minced garlic
• 4 ounces minced ginger
• 2 ounces cornstarch
• 1 ounce Szechuan peppercorns
• 7 ounces grated Parmesan
• 3 ounces garlic powder
• 1 ounce Korean red pepper flakes
• 1 quart vegetable oil
• 4 ounces minced garlic
• 3 ounces dried red pepper

How to cook:

1. For the double fried wings: Put the wings in a large container and pour the salt and 2 gallons of water over the top. Let the brine wings sit, refrigerated, for at least 12 hours.
2. For the buffalo sriracha sauce: Combine hot sauce, vinegar, sriracha, sriracha powder, soy lecithin powder and xanthan gum in a blender. Melt the butter for about 10 minutes over medium heat. Turn blender on low speed and slowly add butter. Add until all of it has been well blended.
3. For the bourbon teriyaki glaze: Combine wine, soy sauce, brown sugar, vinegar, bourbon, garlic and ginger in a pot. Bring to the boil and simmer for 20 minutes. Combine cornstarch with 2 cups water in a bowl, then add cornstarch slurry to the sauce and bring back to the boil for 10 minutes. Simmer and stir until it thickens. Let cool for 20 minutes, then blend until completely purified.
4. For the Szechuan Parmesan dry rub: Toast the peppercorns in a pan over medium heat until fragrant, being sure to avoid any charring or burning, then blend to a coarse grain. Mix together with the Parmesan, garlic powder and pepper flakes and store in a dry container.
5. For the Szechuan garlic oil: Put oil, garlic and pepper in a pot over medium heat for about 20 minutes to allow flavors to infuse. Cool to room temperature, then store in a dry squeeze bottle.
6. For the double fried wings: Heat the vegetable oil in a deep-fryer or Dutch oven to 350 degrees F.
7. Combine the potato starch and 1 cup water in a bowl and mix thoroughly. Dip the wings into the slurry and then into frying oil. Cook for approximately 4 minutes. Take the fried wings out and put them back into the slurry, then fry again for approximately 3 minutes more.
8. Toss a third of the wings in the buffalo sauce and a third in the teriyaki glaze. Lightly coat the remaining third of the wings in the Szechuan garlic oil, then sprinkle the Szechuan Parmesan dry rub over them.

Notes: Garlic and Herb Grilled Wings Recipe, Deselect All · 3 pounds chicken wings, a mix of drumettes and wingettes · Grapeseed oil, for greasing and drizzling · Kosher salt and freshly ground black pepper.

Honey-Garlic Chicken Wings

Get Honey-Garlic Chicken Wings Recipe from Food Network
Provided by: Food Network
Yields: 0 servings
Number of ingredients: 6

Ingredients:

• 2 1/2 pounds chicken wings, trimmed and separated
• 1/3 cup soy sauce
• 3-5 Tbsp mild honey, to taste
• 3/4 cup water
• 4 large garlic cloves
• 2 tsp. fresh or dried ginger

How to cook:

1. Put wings in a rectangular baking pan and cook in the oven at 350 degrees F until nicely browned and getting crisp. Mix soy sauce, honey, water, garlic and ginger together in a small bowl and pour over hot wings. Cook until wings are well coated with the sauce. The sauce will become very thick and stick to the wings.

Notes: Fried Chicken Wings with Ranch Recipe, Get Fried Chicken Wings with Ranch Recipe from Food Network. The garlic and onion powders are important for that true ranch flavor we know from