Crispy oven-baked Caesar wings tossed in a buttery garlic-lemon coating, finished with parmesan crouton dust, and served with whipped basil Caesar dip.
Chopped Romaine Lettuce, Parmesan Cheese Shards, Charred Lemon Wedges, Cracked Black Pepper & Extra Parmesan Crouton Dust
Method
Preheat the oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
Pat the chicken wings very dry with paper towels. Add the wings to a large bowl. Toss with baking powder, kosher salt, garlic powder, onion powder, black pepper, and olive oil. Arrange the wings on the wire rack in a single layer. Do not crowd them.
Bake for 45 to 50 minutes, flipping halfway through, until the wings are golden brown, crisp, and cooked through.
While the wings bake, make the parmesan crouton dust. Add the croutons, parmesan, parsley, lemon zest, and black pepper to a food processor. Pulse until coarse and crumbly. Set aside.
Make the whipped basil Caesar dip. Add the mayonnaise, Greek yogurt or sour cream, basil, parmesan, lemon juice, Dijon, Worcestershire sauce, garlic, black pepper, and salt to a food processor or blender. Blend until creamy, thick, and pale green. Refrigerate until ready to serve.
Make the garlic-lemon Caesar coating. In a small bowl, stir together the melted butter, garlic, lemon juice, lemon zest, Worcestershire sauce, Dijon mustard, parmesan, and black pepper.
When the wings are done baking, transfer them to a large bowl.
Pour the garlic-lemon Caesar coating over the hot wings and toss until coated.
Spread chopped romaine over a large serving platter. Add the bowl of whipped basil Caesar dip to the center of the platter. Pile the coated wings loosely around the dip bowl.
Sprinkle the wings with parmesan crouton dust, shaved parmesan, cracked black pepper, and herbs. Add charred lemon wedges around the platter and serve immediately.
Instructions
Preheat the oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.Pat the chicken wings very dry with paper towels.Add the wings to a large bowl. Toss with baking powder, kosher salt, garlic powder, onion powder, black pepper, and olive oil.Arrange the wings on the wire rack in a single layer. Do not crowd them.Bake for 45 to 50 minutes, flipping halfway through, until the wings are golden brown, crisp, and cooked through.While the wings bake, make the parmesan crouton dust. Add the croutons, parmesan, parsley, lemon zest, and black pepper to a food processor. Pulse until coarse and crumbly. Set aside.Make the whipped basil Caesar dip. Add the mayonnaise, Greek yogurt or sour cream, basil, parmesan, lemon juice, Dijon, Worcestershire sauce, garlic, black pepper, and salt to a food processor or blender. Blend until creamy, thick, and pale green. Refrigerate until ready to serve.Make the garlic-lemon Caesar coating. In a small bowl, stir together the melted butter, garlic, lemon juice, lemon zest, Worcestershire sauce, Dijon mustard, parmesan, and black pepper.When the wings are done baking, transfer them to a large bowl.Pour the garlic-lemon Caesar coating over the hot wings and toss until coated.Spread chopped romaine over a large serving platter.Add the bowl of whipped basil Caesar dip to the center of the platter.Pile the coated wings loosely around the dip bowl.Sprinkle the wings with parmesan crouton dust, shaved parmesan, cracked black pepper, and herbs.Add charred lemon wedges around the platter and serve immediately.
