Permesan Chicken Wings Oreganata
Submitted by juleskaye
Oven-baked chicken wings coated in grated Parmesan and Italian herbs. Shake-and-bake style that’s crispy, cheesy, and perfect for game day without the deep fryer.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minThese wings skip the oil bath but deliver all the crunch and flavor you crave. You’ll dip chicken pieces in melted butter, then shake them in a paper bag loaded with grated Parmesan, dried herbs (oregano, basil, parsley), and paprika for color and mild heat.
The coating bakes onto the wings in a 350°F oven, creating a golden, cheese-crusted exterior that’s finger-licking good. No frying, no mess, just crispy wings you can serve straight from the oven.
They’re equally at home at a Super Bowl party or a weeknight dinner when you want something special.
Pro Tips
- Use freshly grated Parmesan (not the powdered stuff in a can) for best flavor and coating texture
- Disjoint wings and remove tips before coating so each piece cooks evenly
- Line your baking sheet with foil for easy cleanup since cheese will bake onto the pan
- Shake wings in the bag in batches so each piece gets thoroughly coated
- Serve immediately while hot and crispy (they lose crunch as they sit)
Ingredients
Directions
Preheat oven to 350℉ (180℃). In a paper bag, combine cheese, parsley, papriak, oregano, basil, salt, and pepper.
Toss to mix.
Pour melted butter ina a shallow bowl.
Dip chicken pieces into butter, then place in a paper bag and shake to coat.
Place chicken on foil-lined baking sheet and bake 45 minutes.
Serve hot.
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