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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

Ingredients

Directions

Ingredients

Smoky Parmesan Garlic Wings Yield: One appetizers
  • 1 oz. (2 tbsp.) Butter, melted
  • 1/2 oz. (1 tbsp.) Grande Grated Parmesan
  • 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
  • 1/2 oz. (1/4 cup) Grande Shaved Parmesan

Directions

Smoky Parmesan Garlic Wings
  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.

Ingredients

Smoked Paprika Wings Yield: 48 wings (8 appetizers)
  • 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

Directions

Smoked Paprika Wings
  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.