Garlic Parmesan Wings
3 lbs chicken wings
1 1/2 tbsp baking powder
Salt and pepper
1/4 cup salted butter
4 cloves garlic minced
2 tsp dried parsley
Pinch red pepper flakes
1/2 ounce grated parmesan about 1/2 cup
Fresh chopped rosemary or parsley
1. Preheat oven to 250F and place a baking rack over a baking sheet lined with foil. Brush rack with oil to prevent
2. Pat wings dry very well (as dry as possible!) and place in a plastic bag. Sprinkle with baking powder, salt, and pepper
and seal the bag. Shake to coat. Lay wings in a single layer on prepared baking rack and bake in lower third of oven for
3. Increase oven temperature to 425F and move baking sheet to upper third of oven. Continue to bake for another 20 to 30
minutes, until crispy. Transfer to a large bowl.
4. Melt the butter in a microwaveable safe bowl or in a saucepan. Add the garlic, parsley and pepper flakes. Pour over the
chicken wings and sprinkle with the parmesan. Toss well to coat. Sprinkle with chopped parsley. Sprinkle with
additional salt and pepper to taste.
Baked Garlic Parmesan Potato Wedges
8 small russet potatoes, cut into wedges
1/4 cup olive oil
4 cloves garlic, minced
1/4 teaspoon dried rosemary
1/2 cup grated parmesan cheese
Salt and black pepper, to taste
2 tablespoons chopped parsley, for garnish
Ketchup or other sauces, for serving, optional
Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper and set aside.
Place the potato wedges in a large bowl of ice water. Soak for 30 minutes.
While the potatoes are soaking, combine the olive oil, garlic, and dried rosemary in a small bowl.
Drain the potatoes and pat them dry with a paper towel. Place the potato wedges back in the bowl. Drizzle the olive oil and garlic mixture over the potatoes and gently toss until wedges are well coated.
Place potato wedges on the prepared baking sheets, in an even layer. Sprinkle 1/4 cup of the parmesan cheese over potato wedges and season with salt and pepper, to taste.
Bake for 35 minutes, flipping halfway, or until the potatoes are crisp and golden brown. Remove from oven and sprinkle the remaining parmesan cheese over the wedges. Garnish with chopped parsley.
Serve warm with ketchup or other sauces, if desired.
Sheet Pan Chicken Fajitas
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon Kosher salt and 1/2 teaspoon ground black pepper
2 bell peppers sliced
1/2 large yellow onion, halved and thinly sliced
1 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast cut into strips
Add half the oil and seasonings to the veggies; place on sheet pan.
Add the other half the oil and seasoning to the chicken; add to the sheet tray. Bake in pre heated 400 degree oven for 30 minutes.
Serve with flour tortillas and your choice of toppings; shredded cheese, guacamole, hot sauce, salsa and sour cream. Serves 4-6
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