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Zesty Italian Parmesan Wings

Zesty Italian Parmesan Wings

Chef Voula Halliday's Zesty Italian Wings are created with a paste of sundried tomatoes and parmesan cheese, making them a must try.

Chef Voula Halliday's chicken wings are filled with flavour from their Italian Zest sauce.


1 lb chicken wings

4 sundried tomatoes
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp tomato paste
1/4 cup parmesan, grated
1 tbsp dried parsley
1 tbsp dried oregano
2 tsp granulated garlic or garlic powder


For paste:

Blend all the ingredients in a food processor until it is a smooth paste. Store in a covered container in the refrigerator for up to two weeks.

Wing Preparation:

In a large bowl mix together 1 lb (454 g) chicken wings with 3 tbsp (45 mL) paste. Wings can be made 1 day ahead and refrigerated. You can freeze the wings for later use or bake wings now.
Note: Thaw frozen wings in refrigerator overnight before cooking.  

To bake wings heat oven to 350F (180 C). Place wings onto a parchment lined baking pan. Bake for 50 to 60 minutes, until wings are nicely browned and cooked through. Sprinkle finely chopped green onion and finely chopped fresh parsley over wings before serving if you wish.


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