Appetizers Collection

Garlic-Parmesan Chicken Wings

Forget the fryer—these baked garlic-Parmesan chicken wings get a crispy coating (without tons of oil) from panko breadcrumbs combined with grated Parmesan cheese. A drizzle of balsamic vinegar glaze gives this healthy appetizer a sweet and tangy finishing note.

Ingredients

• Cooking spray
• ½ cup all-purpose flour
• 2 tablespoons garlic powder
• 2 teaspoons ground pepper
• 3 large eggs, beaten
• 1 ½ cups panko breadcrumbs
• 1 ¼ cups grated Parmesan cheese
• 2 pounds chicken wings, cut at joints, wing tips discarded
• 3 tablespoons balsamic glaze (see Tip)
• Lemon wedges

Directions

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; coat with cooking spray. Combine flour, garlic powder and pepper in a shallow dish. Place eggs in a second shallow dish. Combine panko and cheese in a third shallow dish. Working in batches, dredge chicken pieces in the flour mixture, then in the eggs and finally in the panko mixture, shaking off excess after each dredging. Place on the prepared baking sheet. Coat the chicken lightly with cooking spray.

2. Bake, turning the chicken halfway through, until the chicken is golden brown and an instant-read thermometer inserted in the thickest portion registers 165 degrees F, 20 to 25 minutes.

3. Arrange the chicken pieces on a platter. Drizzle with balsamic glaze and serve with lemon wedges.