Smoky Parmesan Garlic Wings
“Smoked” as a flavor trend is showing up all over the menu these days. Keep your wing menu fresh & exciting with our Parmesan garlic wings spiked with the bold flavor combination of smoked paprika, crushed red pepper and Grande Shaved Parmesan.
Course: Appetizers
Products used: Parmesan
Smoky Parmesan Garlic Wings
Yield: One appetizer
Ingredients
- 1 oz. Butter, melted (2 tbsp.)
- 1⁄2 oz. Grande Grated Parmesan (1 tbsp.)
- 1⁄4 tsp. Garlic, granulated
- 1⁄4 tsp. Smoked paprika, ground
- 6 each Smoked Paprika Wings (see recipe)
- 2 oz. Buttermilk ranch dressing (1/4 cup)
- 2 each Celery sticks
- 2 each Carrot sticks
- 1⁄2 oz. Grande Shaved Parmesan (1/4 cup)
Directions
- Combine 1 oz. butter, 1/2 oz. Grande Grated Parmesan and 1/4 tsp. each: garlic and smoked paprika in a bowl and whisk to blend; add 6 smoked Paprika Wings and toss to coat. Arrange on baking sheet.
- Bake in an impingement oven at 450°F for 1 1/2 to 2 minutes, in a deck oven at 450°F for 3 to 4 minutes or until sizzling-hot.
- Arrange wings on plate with 2 oz. ranch dressing portioned in a ramekin. Accompany with 2 celery sticks and 2 carrot sticks. Sprinkle 1/2 oz. Grande Shaved Parmesan over wings and dressing.
Smoked Paprika Wings
Yield: 48 wings (8 appetizers)
Ingredients
- 4 oz. Olive oil (1/2 cup)
- 1 oz. Hot paprika, ground (2 tbsp.)
- 1⁄2 oz. Smoked paprika, ground (1 tbsp.)
- 2 tsp. Garlic, fresh, minced
- 2 tsp. Kosher salt
- 2 tsp. Black pepper
- 48 each, Jumbo chicken wings, 1st and 2nd sections, thawed
Directions
- Combine 4 oz. olive oil, 1 oz. hot paprika, 1/2 oz. smoked paprika, 2 tsp. each: garlic, salt and black pepper in a large bowl and whisk to blend. Add 48 wings and toss to evenly coat. Cover and marinate under refrigeration for 4 to 8 hours.
- Arrange rubbed wings in a single layer on a rack on a full-size sheet pan. Bake at 425°F for 50 to 60 minutes in a deck oven, or until fully cooked. Keep warm or cover and chill to hold.
