Caesar Chicken Wings Recipes

CAESAR GRILLED CHICKEN WINGS

Steps:

• Combine Caesar dressing and Parmesan cheese in a bowl.
• Place wings in a large resealable plastic bag; pour in dressing-cheese marinade. Seal bag; toss to coat and refrigerate at least 4 hours.
• Preheat grill for medium heat (300 to 350 degrees F, 150 to 175 degrees C), and lightly oil the grate.
• Remove wings from bag; discard marinade. Heavily sprinkle all sides of wings with lemon pepper.
• Place wings on grill. Cook, covered, turning several times, until cooked through and internal temperature reaches 165 degrees F (75 degrees C); 20 to 30 minutes. Transfer wings to a platter.

CAESAR CHICKEN WINGS

Steps:

• 1. Mix salad dressing, cheese and pepper in large bowl.
• 2. Add chicken wings, turn to coat.
• 3. Pour chicken into rectangular baking pan.
• 4. Bake at 350 F for approximately 45 minutes, or until chicken is golden brown on top.

OVEN BAKED GARLIC PARMESAN CHICKEN WINGS

Steps:

• Preheat your oven to 400°.
• Line a large rimmed baking sheet with a metal baking rack. IF you don't have a rack, you can still make these, they won't be as crispy but they will be delicious!
• Pat the wings dry with a paper towel. Toss in the cornstarch until they are LIGHTLY COATED. You just want a dusting of cornstarch! Season with the salt and pepper.
• Place the wings in a large bowl and toss with the oil until coated.
• Place the wings onto the rack, making sure they don't touch, and bake until golden and crispy, about 50 minutes.
• Place the butter into a small saucepan and melt over medium high heat. Add in the garlic and sautee until browned. Remove from the heat.
• Stir in the parsley and Parmesan.
• Place the the baked, hot chicken wings into a large bowl, then pour the sauce on top. Toss until the wings are completely coated in the sauce.
• If desired, sprinkle with extra Parmesan cheese and serve with Ranch or Caesar dressing!

CAESAR CHICKEN WINGS

Steps:

• Mix salad dressing, cheese and pepper in large bowl.
• Add chicken wings, turn to coat.
• Pour chicken into rectangular baking pan.
• Bake at 350 F for approximately 45 minutes, or until chicken is golden brown on top.

BAKED CAESAR CHICKEN RECIPE

Steps:

• Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
• If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
• Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
• Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
• Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
• If desired, garnish with chopped parsley.

CAESAR GRILLED CHICKEN WINGS

Steps:

• Combine Caesar dressing and Parmesan cheese in a bowl.
• Place wings in a large resealable plastic bag; pour in dressing-cheese marinade. Seal bag; toss to coat and refrigerate at least 4 hours.
• Preheat grill for medium heat (300 to 350 degrees F, 150 to 175 degrees C), and lightly oil the grate.
• Remove wings from bag; discard marinade. Heavily sprinkle all sides of wings with lemon pepper.
• Place wings on grill. Cook, covered, turning several times, until cooked through and internal temperature reaches 165 degrees F (75 degrees C); 20 to 30 minutes. Transfer wings to a platter.

CAESAR CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
• Spread the chicken on the prepared baking sheet and roast, flipping halfway with tongs, until very crisp, 45 to 50 minutes.
• Meanwhile, whisk together the mayonnaise, Worcestershire, garlic and lemon juice in a large bowl. Season with salt and a generous amount of pepper. Reserve 1/2 cup of the sauce in a small bowl for dipping.
• Using tongs, transfer the hot wings to the large bowl of sauce; sprinkle with 2 tablespoons of the Parmesan and toss well to coat. Transfer to a serving bowl and top with the remaining 2 tablespoons Parmesan and several grinds of black pepper. Serve with the romaine, breadsticks and reserved sauce for dipping.