Slow Cooker Garlic-Parmesan Wings

1/2 stick butter, melted

4 cloves garlic, minced

2 tbsp. Dried Parsley

1 1/2 c. freshly grated Parmesan, divided

Kosher salt and fresh-ground pepper, to taste

 

1. Place chicken wings in a large slow-cooker.

2. In a large bowl, mix butter, garlic, parsley, and 1 cup Parmesan and season with salt and pepper. Pour mixture over chicken wings and stir to coat.

3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.

4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Sprinkle with remaining 1/2 cup Parmesan and broil until crispy, 5 minutes.

 

Baked Garlic-Parmesan Wings

1 lb. chicken wings

1-2 tbsp. vegetable oil

Kosher salt and fresh-ground pepper, to taste

1 stick melted butter

4 cloves garlic, minced

2 tbsp. Freshly Chopped Parsley

3/4 c. shredded Parmesan, plus more for garnish

1 tsp. red pepper flakes

Caesar dressing, for dipping

 

1. Preheat oven to 400 degrees F. Toss chicken wings with oil and season with salt and pepper.

2. Place a wire rack on top of a baking sheet. Place wings on top of wire rack and bake until golden and crispy, 50 to 55 minutes.

3. Make sauce: In a large bowl, stir together melted butter, garlic, parsley, Parmesan, and crushed red pepper flakes. Add wings and toss until completely coated.

4. Place on a serving platter, sprinkle with more Parmesan, and serve with Caesar dressing.

 

Baked Maple-Bacon Wings

2 lb. chicken wings

15 slices bacon, halved

1/4 c. barbecue sauce

2 tbsp. maple syrup

1 tbsp. apple cider vinegar

1 tbsp. brown sugar

1/2 tsp. chili flakes

 

1. Preheat oven to 425° and line a large baking sheet with aluminum foil. Wrap wings with ½ slice bacon each, and place on prepared baking sheet.

2. In a small bowl, combine barbecue sauce, maple syrup, apple cider vinegar, brown sugar and chili flakes. Whisk to combine. Brush wings all over with the sauce and bake 45 minutes, until wings and bacon are crisp and golden. Serve.