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Chicken Wings - Baked with Parmesan

A fiddle to do, but worth the effort as they are totally delicious. Good finger or barbecue food as you can hold them by their 'drumsticks', without getting messy. This recipe can easily be halved or doubled.

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1 kilo/2 lbs Chicken Wings, with the wing tip section removed at the joint
300ml/ ½ pint Plain Yoghurt
Juice of 2 Lemons
1 tablespoon (15ml) Dijon Mustard
3 medium cloves of Garlic, peeled and finely-chopped
½ teaspoon each of Dried Sage & Dried Oregano
500ml/ 1 pint Dried Breadcrumbs
300ml/½ pint Parmesan (unusually, dried is fine for this dish)
½ teaspoon of Cayenne Pepper
½ teaspoon (2ml) Salt; plus a generous few grinds of Pepper


1. Cut the wings into 2 pieces at the joint.
2. With a small sharp knife scrap the meat from one end of each bone to the other, to give the appearance of a baby chicken drumstick.
3. Put the wings in a stainless steel or glass bowl with the yoghurt, garlic, lemon juice, mustard, herbs and salt & pepper. Mix well so the meat is well covered.
4. Marinate for at least 2 hours at room temperature, or better still, overnight in the fridge.
5. Combine the breadcrumbs with the parmesan and cayenne.
6. Heat the oven to 200ºC/400ºF/Gas 6. Remove the wing pieces from their marinade and cover them wit the breadcrumb mixture – arrange the wings on a baking tray, in such a way that they are not touching.
* They can be prepared ahead up to this point.
7. Melt the butter and drizzle it over the wings.
8. Bake in the pre-heated oven for 30 minutes or until golden – the smell will be fantastic!
9. Cool before removing carefully from the baking tray.

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