Total Time
Prep 15 mins
Cook 30 mins

These are the most tender and flavorful wings you will ever eat!

Ingredients Nutrition


  1. Wash chicken wings and pat dry.
  2. In a bowl, combine the bread crumbs and Parmesan cheese.
  3. In another bowl, melt butter in microwave.
  4. Dip chicken wings first in melted butter, then in crumb mixture.
  5. Arrange chicken wings in single layer in lightly oiled baking dish.
  6. Bake at 350 degrees for about 30 minutes or until lightly brown.


Most Helpful

I used 9 wings for 3 as a main with the DM getting 2, the DS 4 and me 3 so I therefore used some extra breadcrumbs (regular to which I added some mixed dry herbs) and used a little extra aged cheddar finely grated instead of parmesan as I am the only one who likes it the rest refer to it as stinky or spew cheese and needed 2 tablespoons butter and then baked at 175C fan forced for 55 minutes for super crunchy yet moist wings and all that was left when finished was polished bones. Thank you RandyB1961, made for I Recommend tag game and recommended by AZPARZYCH.

I'mPat March 11, 2013

These are really good and quick to make!! I made as is and they turned out great. I did after the 30 minutes were up turn on the broiler to brown them up a little because I did not flip them while cooking. DH loved them, it is his favorite things (cheese and baked chicken). Will make again. Made for Fall 2009 PAC.

AZPARZYCH September 11, 2009

Yummy! I loved these, but I did change a few things. I used my own home made bread crumbs which I made from a couple of different types of bread. I used Earth Balance Margarine instead of butter and I used Roman cheese because its my favourite. I also tossed the oiled wings with some Essence of Emeril before breading them. The crust was nice and crunchy and the inside of the wings were cooked perfectly. I followed Elly in Canada's advice and coated the wings in a big bowl with the oil and then in another bowl with the bread crumbs. I'll do this recipe again, its really good. Thanks for the great post. :)

Chef Joey Z. April 25, 2008

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