Honey-Glazed Wings

Recipe courtesy of Martha Stewart

Ingredients

• 2 pounds chicken wings, separated at joints
• 1 tablespoon vegetable oil
• 2 teaspoons coarse salt
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1/4 teaspoon ground white pepper

Broiled Hot Pepper Wings

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 2 tablespoons vegetable oil, plus extra for oiling rack
• 5 pounds chicken wings, split, wing tips cut off and discarded
• Kosher salt and freshly cracked black pepper
• 1 cup hot pepper jelly (recommended: Stonewall Kitchens)
• 1/2 cup freshly squeezed lime juice
• 1/2 cup hot sauce (recommended: Frank's)

Italian Parmesan Wings

Serves: 6-8
Prep. Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 45-50 minutes

Ingredients:

• 3 lb. bag Giant Eagle frozen chicken wings, thawed
• 1 c. Giant Eagle zesty Italian dressing
• 2 c. Giant Eagle grated Parmesan cheese, divided

Directions:

1. Place thawed chicken wings in a large bowl. Pat them dry with paper towels to remove excess moisture.
2. Add zesty Italian dressing to wings and toss to coat.
3. Cover with plastic wrap and marinate in refrigerator for 30 minutes.
4. Preheat oven to 425 F.
   
5. Place a wire rack on a large baking sheet or roasting pan.
6. Place 1 and 1/2 cups Parmesan cheese in a shallow dish; roll marinated wings in Parmesan cheese to coat.
7. Place Parmesan coated wings on wire rack and bake for about 30 minutes.
   
8. Remove wings from the oven and turn them over.
9. Sprinkle the remaining Parmesan cheese atop wings and return to oven for 15-20 minutes until golden brown and internal temperature reaches 165 F.
10. Remove wings from oven and serve hot.

To reheat Italian Parmesan wings at your tailgate event: wrap them in foil and heat atop an outdoor grill for about 20 minutes to an internal temperature of 165 F.