Crock Pot Garlic Parmesan Chicken Wings Recipe

2019-02-26
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 4:00 h
  • Ready In : 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    130
  • Fat

    11g
  • Cholesterol

    25 mg
  • Sodium

    240 mg
  • Carbohydrate

    1g
  • Fiber

    0 g
  • Protein

    9 g

Crock pot garlic Parmesan chicken wings recipe. Chicken wings with herbs and spices cooked in a crock pot and served with delicious Parmesan sauce. This delicious appetizer adapted from https://saygraceblog.com/2016/09/07/slow-cooker-garlic-parmesan-chicken-wings/

You can prepare this recipe in an instant pot if desired.

Instant Pot Garlic Parmesan Chicken Wings Recipe

Frozen chicken wings with spices and parmesan cheese cook in an electric instant pot. Just 4 minutes of cooking!

makes 4 servings

Ingredients: 3 pounds (1.44 kg) frozen chicken wings, 1/2 cup (125 ml) melted unsalted butter, 2 tablespoons (30 ml) dried parsley, 1 teaspoon (5 ml) garlic powder, 2 tablespoons (30 ml) ranch dressing seasoning mix, 1 cup (250 ml) grated Parmesan cheese, 1 cup (250 ml) reduced-sodium fat-free chicken broth

Instructions: Pour the chicken broth into the bottom of 6-quart (6 L) instant pot, then put a trivet in the bottom of the pot. Place chicken wings in a single layer in your pressure cooker.

Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 4 minutes. After 4 minutes of cooking, open the pot, using the Natural Release method. Bring the pressure to normal. Unlock and open the lid.

In a medium mixing bowl, combine melted butter, dried parsley, garlic powder, ranch dressing seasoning, and grated Parmesan cheese. Stir well.

Using tongs, remove cooked chicken wings from the pot and transfer to a sheet pan. Sprinkle the Parmesan mixture over cooked wings. Turn your oven to the broil setting. Place wings under the broiler and cook until Parmesan mixture starts to get a little brown.

Using tongs, remove garlic Parmesan chicken wings from the broiler. Transfer to a serving plate. Serve hot.

More delicious Slow Cooker Recipes or Pressure Cooker Recipes

Crock Pot Garlic Parmesan Chicken Wings Recipe

Ingredients

  • 2 ½ pounds (1.2 kg) chicken wing dings
  • 1 whole garlic bulb, peeled
  • 1 tablespoon extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • For Garlic Parmesan Sauce:
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 2 teaspoons kosher salt
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons freshly squeezed lemon juice
  • 1 cup (250 ml) mayonnaise
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 2 tablespoons apple cider vinegar
  • 1 oz (30 ml) corn syrup
  • 1/4 cup (60 ml) chicken broth
  • shredded Parmesan cheese for garnish

Method

Step 1

Preheat the oven to 400 F (200 C).

Step 2

Slice the top off of the entire garlic bulb and place on a sheet of aluminum foil. Drizzle with extra virgin olive oil, then sprinkle with salt and black pepper. Wrap the whole garlic bulb with aluminum foil and place in the preheated oven. Roast for 40 minutes.

Step 3

Turn off the oven and remove roasted garlic. Transfer to a cutting board and crush it.

Step 4

In a medium mixing bowl, combine crushed garlic and remaining ingredients, except chicken broth. Mix well, then divide the mixture in half. Add the chicken broth to one half and mix well. Cover and refrigerate the another half of garlic mixture.

Step 5

Lightly grease the crock pot with nonstick cooking spray. Place chicken wings into the greased pot. Pour the sauce over chicken.

Step 6

Cover crock pot and cook on low-heat setting for 4 hours.

Step 7

Turn off the crock pot and open the lid. Remove cooked wings from the pot and place in one layer on aluminum foil lined baking sheet. Broil for 2-3 minutes on each side.

Step 8

Remove broiled wings from the oven and transfer to a serving plate. Brush with the remaining sauce. Garnish with shredded parmesan cheese. Serve with refrigerated sauce for dipping.

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