Wings are my favorite part of the notorious yard bird. There’s something about chicken that lands on every meat lovers palate at some point in time. The funny thing is that I love chicken but I hate messing with raw chicken. The look and feel gets me every time but I suck it up because I know once the heat transforms the chicken into a golden delight; I’ll be chowing down on some REAL goodness. This recipe is a twist on the famous Chicken Parmesan dish. With a few ingredients, I created these easy sneezy finger-lickin wings in a snap. Save this recipe in your quick dinner section of your recipe box for your wing loving fans.
Tip: Serve the wings with store bought spinach feta dip or your favorite sauce.


10 chicken wings rinsed and cleaned
Salt and pepper to taste
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup fresh Parmigiano Reggiano cheese finely grated
Tbs. Olive oil
Dash of Paprika

Preheat oven to 350 degrees. Grease a large baking dish with olive oil. Place the buttermilk, flour and cheese in three separate shallow containers. Place wings in a bowl and season with salt and pepper. Season flour with salt and pepper. Dredge a wing in the buttermilk. Allow milk to drain a bit then coat wing with flour. Shake off extra flour. Press one side of the wing in the cheese. Place the cheese side down in the baking dish. Repeat this process until all wings are coated. Take remaining cheese and coat the top of the wings. Sprinkle wings with Paprika. This process is messy and you will have to wash your hands throughout the process or be a little smarter than me and use a pair of tongs. Bake for 1 hour or until the wings are really golden brown.