My husband is a huge fan of chicken wings. In fact it’s his absolute favorite protein. This challenges me to come up with different ways to make it to keep it interesting. Today I decided on a Parmesan crusted version which came out amazing, if I may say so myself. It’s not a quick dish in that there’s some passive time involved, but it’s worth it when all is said and done.
Ingredients
Dip
- 1/2 cup light sour cream I use Daisy brand as it has no added junk
- 1/2 cup mayonnaise I use Dukes as it’s sugar free
- 1/2 tsp of garlic powder
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp Cajun seasoning
- 1 tsp SweetEs fusion sweet
- 1/2 Tbsp nutritional yeast
- 4 lbs chicken wings
Dredge
- 1 cup grated Parmesan cheese
- 1/2 cup almond flour
- 1/4 tsp garlic powder
- 1/4 tsp Cajun seasoning
Instructions
- Make dip by combining all ingredients in a mixing bowl
- Clean and rinse chicken, then place pieces on large cookie sheet.
- Cover pieces with dip, rubbing each piece individually to be sure all are well coated. Let sit for 30 minutes
- Line large cookie sheet with foil, then grease well with avocado or coconut oil. Set aside. Preheat oven to 400
- Prepare dredge by mixing dredge ingredients in deep bowl
- Once 30 minutes have passed, dredge each piece of chicken in prepared mixture, turning to coat both sides, then place on prepared cookie sheet in single layers.
- Bake at 400 for 45 minutes til brown and crispy.
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