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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Garlic and Parmesan Chicken Wings



You will need:

  • One small can parmesan cheese (8 ounces)
  • 1 teaspoon garlic powder
  • 2 teaspoons sea salt, ground finely
  • 1 stick margarine
  • 1/2 teaspoon pepper
  • 2 tablespoons corn meal
  • 4 pounds chicken wings, cut up into pieces, with tips discarded


To make:


Preheat oven to 400 degrees.

Place all ingredients except the margarine and chicken wings into a plastic zip lock bag
Shake to blend ingredients.


Lightly roll chicken wing into margarine and dip into the seasoning.


Place on foil lined cookie or baking sheet.


Sprinkle remaining seasonings over the top of your chicken wings and drizzle with margarine.


Bake at 400 until browned and completely done, approximately 30 minutes in preheated oven.


Test with meat thermometer to ensure proper temperature.

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