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.

Smoky Parmesan Garlic Wings

1 oz. (2 tbsp.) Butter, melted

1/4 tsp. Garlic, granulated

1/4 tsp. Smoked paprika, ground

6 each Smoked Paprika Wings (see recipe)

2 oz. (1/4 cup) Buttermilk ranch dressing

2 each Celery sticks

2 each Carrot sticks

Smoked Paprika Wings

4 oz. (1/2 cup) Olive oil

1 oz. (2 tbsp.) Hot paprika, ground

1/2 oz. (1 tbsp.) Smoked paprika, ground

2 tsp. Garlic, fresh, minced

2 tsp. Kosher salt

2 tsp. Black pepper

48 each, Jumbo chicken wings, 1st and 2nd sections, thawed


Smoked Parmesan Garlic Wings
Yield: One Appetizer
  1. 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.
  2. 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.
  3. 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)
  1. 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.
  2. 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.