Phil’s 21 Parmesan-Crusted Chicken Wings
Crispy, savory chicken wings coated with flour, Parmesan cheese, and Phil’s 21 Spice Rub. The coating is pressed firmly onto each wing to create a flavorful crust that works whether you fry them or bake them in the oven.
Ingredients
2½ pounds chicken wings, separated into flats and drumettes
1 cup all-purpose flour
½ cup finely grated Parmesan cheese
3 tablespoons Phil’s 21 Spice Rub
Neutral frying oil, such as canola or vegetable oil, for frying
Olive oil or cooking spray, for baked wings
Directions
1. Prepare the wings.
Pat the chicken wings very dry with paper towels. The drier the wings, the better the coating will stick.
2. Make the coating.
In a shallow bowl or dish, combine the flour, Parmesan cheese, and Phil’s 21 Spice Rub. Mix well.
3. Coat the wings.
Working one wing at a time, place it in the flour mixture and turn to coat completely.
Use your hands to firmly press the flour mixture onto all sides of each wing. This extra step helps the coating stick and creates a better crust during cooking.
Oven-Baked Phil’s 21 Wings
1. Preheat the oven.
Heat oven to 400°F.
Line a large baking sheet with parchment paper for easier cleanup.
2. Arrange the wings.
Place the coated wings on the prepared baking sheet in a single layer, leaving a little space between each wing.
Lightly spray or drizzle the tops with olive oil to help the coating brown.
3. Bake.
Bake for approximately 40–45 minutes, turning the wings halfway through cooking.
Continue baking until the wings are golden, crisp, and cooked through to an internal temperature of at least 165°F.
For a little extra crispness, broil for 1–2 minutes at the end, watching carefully.
Fried Phil’s 21 Wings
1. Heat the oil.
Heat several inches of neutral frying oil in a heavy pot or deep fryer to 350°F.
2. Fry in batches.
Carefully add the coated wings without overcrowding the pot.
Fry for approximately 8–10 minutes, turning as needed, until golden brown, crisp, and cooked through.
Chicken should reach an internal temperature of at least 165°F.
3. Drain and serve.
Transfer the cooked wings to a wire rack or paper-towel-lined tray.
Serve immediately.
Phil’s Tip
The secret to the crust is pressing the flour, Parmesan, and Phil’s 21 mixture firmly into each wing rather than simply tossing the wings in the coating.
Phil’s 21 contains turmeric, which gives the seasoning some of its distinctive color and may naturally stain your hands or light-colored surfaces. Use gloves if you prefer to avoid the yellow color transfer.