Tested till perfect Crunchy Parmesan Chicken Wings

Crunchy Parmesan Chicken Wings

These Parmesan-coated wings make a satisfying snack.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 6 ratings.
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  • Portion size 60


    4 lb (2 kg) chicken wings
    1/2 cup (125 mL) all-purpose_flour
    1/2 tsp (2mL) paprika
    1/4 tsp (1 mL) each salt and pepper
    4 eggs
    2 cups (500 mL) freshly grated Parmesan cheese
    1/2 cup (125 mL) dry bread_crumbs
    1 tsp (5 mL) each dried basil and oregano
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Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.

In shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs; in third shallow dish, combine cheese, bread crumbs, basil and oregano. Dip wings into flour mixture, then into eggs then into cheese mixture, pressing firmly. (Wings can be prepared ahead to this point placed on rack, covered and refrigerated for up to 4 hours.)

Arrange wings on greased rimmed baking sheets. Bake in 375°F (190°C) oven for about 35 to 40 minutes, turning once, or until golden brown and crisp.

Nutritional Information Per 6 piece serving: about

cal 345 pro 29g total fat 21g carb 9g
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