Garlic Parmigiano Wings with Gorgonzola Dipping Sauce

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I am a chicken wing lover. This Italian style version with a squeeze of lemon on top is crazy good! You can also pair it with a gorgonzola dip, chef’s kiss! The key to getting a crispy wing in the oven is baking powder. A little goes a long way!

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Garlic Parmigiano Wings

Italian Style wings that will have you coming back for more!
Course Appetizer
Cuisine Italian
Keyword Garlic Parmesan Wings, Garlic Parmigiano Wings, Wings
Servings 4 people

Ingredients

  • 2-3 lbs Chicken Wings
  • 1 Lemon

Dredge

  • 2 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Garlic Powder
  • 1/2 tsp Paprika

Sauce

  • 6 tbsp Unsalted Butter
  • 4 cloves Garlic, finely minced
  • 1/3 cup Grated Parmigiano Reggiano
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Gorgonzola Dipping Sauce

  • 3/4 cup Plain Greek Yogurt
  • 4 tbsp Gorgonzola Dolce, hand crumbled
  • 2 tbsp Mayonnaise
  • 1 tbsp Lemon juice
  • Salt and Pepper to taste

Instructions

  • Add dredge ingredients to a large bowl: baking powder, salt, pepper, garlic powder and paprika. Mix well.
  • Preheat the oven to 425℉. Use convection setting if you have it.
  • Prepare the chicken wings by removing the wing tip. And cut the drumette from the flat. Pat them completely dry. Add the wings to the bowl with the dredge and toss to coat. Place onto a baking sheet with a wire rack.
  • Bake for 25-30 mins or until cooked through.
  • Prepare the sauce:
    Melt butter, add minced garlic and cook until garlic becomes fragrant. Remove from heat immediately. DO NOT BURN THE GARLIC OR IT WILL TASTE VERY BITTER. Season with salt and pepper.
  • Add the cooked wings to a large bowl, pour the garlic sauce over the wings, add grated parmigiano and parsley. Toss to coat.

Gorgonzola Sauce

  • Add gorgonzola, Greek yogurt, mayo, Lemon juice, salt and pepper to a bowl. Break up the cheese with a fork and mix all the ingredients well. Set aside or refrigerate until ready to use.
  • Place onto a serving plate, top with more grated parmigiana reggiano and serve with lemon wedges to squeeze over top.
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