Description
Cacio e Pepe Baked Chicken Wings are crispy, cheesy wings tossed with freshly grated Parmigiano Reggiano, black pepper, and a touch of garlic, finished with melted butter and fresh parsley for a flavorful, party-ready appetizer.
Ingredients
Scale
- 3 lb organic chicken wings, drumettes and flats, patted dry
- 2 cups freshly grated Parmigiano Reggiano (or more to taste)
- 2 teaspoons finely ground black pepper
- 1–2 teaspoons coarse ground black pepper, for finishing
- 3–4 tablespoons melted butter, for tossing
- Granulated garlic, to taste
- Olive oil, for baking
- Salt, to taste
- Fresh chopped parsley, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with foil or parchment paper. Lightly oil the sheet.
- Season the chicken wings with salt, granulated garlic, and finely ground black pepper.
- Arrange wings in a single layer on the prepared baking sheet and drizzle lightly with olive oil.
- Bake wings for 35–45 minutes, turning halfway, until crispy and cooked through.
- In a large bowl, combine melted butter, freshly grated Parmigiano Reggiano, and additional coarse ground black pepper.
- Toss the hot baked wings in the butter-cheese mixture until well coated.
- Transfer wings to a serving platter, garnish with fresh parsley, and serve immediately.
Notes
- Patting wings dry ensures maximum crispiness.
- Adjust the amount of black pepper to your preferred level of spice.
- Use freshly grated Parmigiano Reggiano for best flavor and texture.
- These wings are best served immediately for optimal crispness; leftovers can be reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer / Snack
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approx. 4–5 wings)
- Calories: 420
- Sugar: 0g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg