Crock Pot Garlic Parmesan Chicken Wings Recipe
2022-02-26- Cuisine: American
- Course: Appetizer, Main Dish
- Skill Level: Easy
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
172.3 -
Carbohydrates
0.5 g -
Cholesterol
50.3 mg -
Fat
11.6 g -
Fiber
0.2 g -
Protein
15.9 g -
Saturated Fat
3.0 g -
Sodium
512.3 mg -
Sugar
0.0 g -
Trans Fat
3.7 g -
Unsaturated Fat
0.4 g -
Potassium
131.8 mg
Crock pot garlic Parmesan chicken wings recipe. Chicken wings with herbs and spices cooked in a crock pot and served with delicious Parmesan sauce.
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 a 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 the cooked wings. Turn your oven to the broil setting. Place wings under the broiler and cook until the 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 it 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 it in the preheated oven. Roast for 40 minutes.
Step 3
Turn off the oven and remove the 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 another half of the garlic mixture.
Step 5
Lightly grease the crockpot with nonstick cooking spray. Place chicken wings into the greased pot. Pour the sauce over the chicken.
Step 6
Cover crockpot and cook in a low-heat setting for 4 hours.
Step 7
Turn off the crockpot and open the lid. Remove cooked wings from the pot and place them in one layer on an aluminum foil-lined baking sheet. Broil for 2-3 minutes on each side.
Step 8
Remove broiled wings from the oven and transfer them to a serving plate. Brush with the remaining sauce. Garnish with shredded parmesan cheese. Serve with refrigerated sauce for dipping.
