This Garlic Parmesan Chicken Wings with Basil Pesto recipe blog is written by celebrity chef and THOR Kitchen brand advocate Derrick Fox. Each month, Chef Fox will be sharing his favorite recipes with step-by-step directions, pictures and his signature style.  

I have had many different chef jobs over the years, and this recipe comes from a time when I was working at a restaurant that had a great football crowd. 

The owner asked me to put wings on the menu, and I didn’t want to put just any typical recipe on the menu. So, I created these garlicky, cheesy, deliciously messy wings and they were a hit!   

We had commercial fryers at the restaurant, so I altered the recipe to make it a little easier for you at home. Pair these with a crisp refreshing beer and you will be living your best life! Now that’s how you #cooklikeagod!

Watch how to make garlic parmesan chicken wings in this video and find the full recipe below!

To Prepare the Wings
To get nice, crispy baked wings, combine baking powder, garlic powder and salt in a mixing bowl, then add your wings. Coat the wings evenly by tossing them in the mixing bowl, and feel free to use your hands! 

 Put the wings on a baking rack over a foil-lined baking sheet, then place in the oven at 250 degrees for 30 minutes. Increase the heat to 425 degrees and cook for another 40 minutes until the wings are cooked through and crispy. 

To Prepare the Garlic Parmesan Sauce
Grate 2 cups (not packed) of Parmesan cheese into a mixing bowl. Add minced garlic. 

 In a sauce pot over medium heat, melt the butter. You can clarify the butter if you’d like by letting the milk solids separate, then straining them out with cheese cloth. 

 Let the butter cool a little, and then pour the butter over the cheese and garlic and whisk.  

 Once the wings are cooked, toss them in the garlic parmesan sauce. 

To Prepare the Basil Pesto
Add the basil, spinach, toasted pine nuts, Parmesan cheese, lemon juice and minced garlic into a food processor. Turn on the food processor and drizzle olive oil through the spout until the pesto becomes smooth. 

When browned and crisp to your liking, take a slotted spoon and remove them to a metal mixing bowl. In the mixing bowl, toss the cubes with a little cinnamon sugar.  

 Now, Let’s Put it on the Plate
Once the wings are tossed in the Garlic Parmesan sauce, pile them high on the plate and drizzle them with the Basil Pesto, then top with more grated Parmesan. 

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