Baked Parmesan Basil Chicken Wings

Let's say you know my husband but haven't seen him in a while. If you do see him, you are going to tell him he has lost weight. You will, everyone has been saying that to him. In the last two months, Ethan has lost 20 pounds. How? Oh you know, the usual. By eating buffalo wings, drinking soda and golfing a lot. Isn't that how you lose weight? No? Well, it's all apart of the unfair and unjust way a man's body loses weight and a woman's doesn't. Without any effort, he has shed pounds while I continue to sport the 20 or so extra pounds that Violet left behind. Unjust.

Speaking of buffalo wings, he has become addicted. By our house, there is a really great wing place. Rocky Mountain Wing Shack. The owner knows Ethan by name now and they go golfing together on occasion. Alan, the owner, makes really excellent wings. Moist, never frozen and fried perfectly. The sauces he uses are housemade and the tater tots are the way tater tots should be. Crisp, light and soft on the inside. Sonic, take note.

Fine, whatever, Ethan likes wings. A lot. Like 3-times-a-week a lot. Somehow, amid his wing fascination, he has managed to lose weight. It's just not fair. I like wings, most people do. But I don't want to eat that much fried food. So in comes these wings. Tossed with herbs and baked. Once baked, they are tossed in an olive oil and Parmesan cheese mixture. Basil and garlic are also in the mix because those two can do no wrong. If you are like me and the buffalo wing diet isn't taking effect, try these babies.




2 lbs chicken wings, split and tips trimmed off
1 Tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1/8 tsp chile powder
1 tsp kosher salt
3 Tbsp olive oil
10 basil leaves, minced
2 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese

Set oven to 425 degrees. Spray a baking sheet with non-stick spray and set aside.

In a large bowl, combine chicken wings, olive oil, thyme, oregano, chile powder and salt. Toss well until the wings are coated in the the oil and seasonings. Spread out onto a baking sheet, skin side up, and bake for 25 minutes, until the chicken is cooked through.

While the chicken cooks, combine 3 Tbsp oil, basil, garlic and Parmesan and mix well. Also, clean the bowl that the wings were tossed in. When the wings are done, put the wings in the clean bowl and pour the Parmesan and oil mixture over the top. Toss well. Remove chicken wings from the bowl and onto a serving platter. Drizzle the wings with the oil and cheese that is remaining in the bowl.

Yields 4 servings.

Served with these: sauteed red chard with garlic and baked potato wedges.


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