Description
These Parmesan Chicken Wings Oreganata are coated in a savory blend of Parmesan cheese, oregano, basil, paprika, and parsley before being baked until golden and crisp. Inspired by classic Italian flavors, these wings offer a rich, cheesy crust with aromatic herbs in every bite.
Flavor Profile
Cheesy, herbaceous, savory, buttery, crispy
Equipment Needed
Large paper bag or large resealable bag
Shallow bowl
Baking sheet
Aluminum foil
Tongs
Measuring cups and spoons
Mixing bowl
Serving platter
Ingredients
1 cup grated Parmesan cheese (about 4 ounces)
2 tablespoons fresh parsley, chopped
2 teaspoons paprika
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup butter, melted
1 pound chicken wings, separated
Instructions
- Preheat the oven to 350°F (177°C).
- Line a baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
- In a large paper bag or resealable bag, combine the Parmesan cheese, parsley, paprika, oregano, basil, salt, and black pepper.
- Shake gently to mix the Ingredients thoroughly.
- Pour the melted butter into a shallow bowl.
- Separate the chicken wings into flats and drumettes and remove the tips.
- Dip each wing piece into the melted butter.
- Transfer the butter-coated wings to the bag containing the Parmesan mixture.
- Shake until all pieces are evenly coated.
- Arrange the coated wings in a single layer on the prepared baking sheet.
- Bake for approximately 45 minutes.
- Continue baking until golden brown, crisp, and the internal temperature reaches 165°F (74°C).
- Transfer to a serving platter and serve hot.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ teaspoon crushed red pepper flakes to the coating mixture.
Mix in ½ teaspoon garlic powder for additional flavor.
Sprinkle lightly with cayenne pepper before baking for a spicy version.
Make-Ahead Tips
The wings may be coated several hours ahead and refrigerated.
Cooked wings can be refrigerated for up to 3 days.
Reheat in a 375°F (190°C) oven until crisp and warmed through.
Serving Suggestions
Serve with marinara sauce, garlic aioli, ranch dressing, or herb dip.
Pair with Caesar salad, roasted vegetables, or antipasto platters.
Excellent for parties, family dinners, game days, and holiday entertaining.
PARMESAN CHICKEN WINGS OREGANATA (Italian Herb Parmesan Wings)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C).
- Line a baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
- In a large paper bag or resealable bag, combine the Parmesan cheese, parsley, paprika, oregano, basil, salt, and black pepper.
- Shake gently to mix the Ingredients thoroughly.
- Pour the melted butter into a shallow bowl.
- Separate the chicken wings into flats and drumettes and remove the tips.
- Dip each wing piece into the melted butter.
- Transfer the butter-coated wings to the bag containing the Parmesan mixture.
- Shake until all pieces are evenly coated.
- Arrange the coated wings in a single layer on the prepared baking sheet.
- Bake for approximately 45 minutes.
- Continue baking until golden brown, crisp, and the internal temperature reaches 165°F (74°C).
- Transfer to a serving platter and serve hot.
Nutrition
Notes
Mix in ½ teaspoon garlic powder for additional flavor.
Sprinkle lightly with cayenne pepper before baking for a spicy version. Make-Ahead Tips The wings may be coated several hours ahead and refrigerated.
Cooked wings can be refrigerated for up to 3 days.
Reheat in a 375°F (190°C) oven until crisp and warmed through. Serving Suggestions Serve with marinara sauce, garlic aioli, ranch dressing, or herb dip.
Pair with Caesar salad, roasted vegetables, or antipasto platters.
Excellent for parties, family dinners, game days, and holiday entertaining.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Italian Oreganata preparations that combine Parmesan cheese, herbs, and seasonings to create flavorful baked dishes.
Source: All Recipes
Nutrition Information
Estimated per serving (based on 4 servings)
Calories: 385
Protein: 24 g
Carbohydrates: 2 g
Fat: 31 g
Saturated Fat: 16 g
Cholesterol: 120 mg
Sodium: 620 mg
Fiber: 0 g
Sugar: 0 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Difficulty: Easy
