PARMESAN, ROSEMARY, AND CRACKED BLACK PEPPER WINGS
3-pounds whole chicken wings (about 10 full wings)
¾ cup grated parmesan cheese (plus 1 tablespoon for garnish)
¾ cup panko bread crumbs
¼ cup rosemary leaves, stemmed and chopped
2 teaspoons fresh ground black pepper
1 teaspoon salt
½ cup Hellmann’s Real Light Mayonnaise
2 tablespoons olive oil
Preheat oven to 400 degrees.
Cut the wing tip off of each wing and discard. Then, cut between the drumette and the flat part of each wing to separate.
Combine the parmesan, panko, rosemary, black pepper, and salt in a pie plate or shallow baking dish.
Using a pastry brush, coat each piece of chicken on both sides with the Hellmann’s mayo, then press each wing into the parmesan panko mixture to coat. Place the wings on a baking sheet topped with foil and sprayed with non-stick cooking spray. Do not crowd the wings.
Drizzle the olive oil over the tops of the wings on the baking sheet. Bake for 30-35 minutes until golden and juices run clear when pierced with a knife.
Garnish with parmesan and DEVOUR!!