Did you know that the three most consumed foods at Super Bowl parties are, wings, pizza and chips and dips? So this recipe is just in time for game day!
These Cacio e Pepe wings are baked not fried and they’re not loaded with a ton of sauce covering them all over.
Cacio e pepe just means cheese and pepper, so with just a few quality ingredients you can make these and not feel so guilty eating heavy fried and sauced wings.
You must use freshly grated Parmigiano Reggiano, some people use freshly grated Pecorino Romano as well, but I prefer the Parmigiano, it’s so delicious and compliments the chicken so well.
You’ll also need lots of pepper, which is key to this recipe, finely and course ground.
Of course to start out with you’ll need some good quality chicken, and for this I just use the drumette and flats of the wings. If the wings are whole you can just slice between the drumette and flat part and just cut off the tips. I save the tips for stock in my freezer.
I also marinate them with some finely course ground pepper, olive oil, a little granulated garlic, salt and pepper, you can do it over night or a couple of hours ahead of time.
Another key to this recipe, since they are baked, is to cook them on a rack, it really does make a difference. You can also air fry them but I wanted to do a large amount at once, so it’s up to you and how much you’ll be cooking at once.
The rack gets them nice and crispy, only turning them once at 425.
To be honest with you these cacio e pepe wings don’t need any dip, eat them as is, they’re so delicious, but if you choose a side they’re good with some veggies and dip for that.
This is a ricotta dip with veggies, it goes well to complete the meal.
Just remember the more pepper and cheese the better, don’t be shy!
- 3 lb. organic chicken wings, patted dry, drumettes and flats only, or already prepped party style wings
- Freshly grated and fluffy Parmigiano Reggiano, 2 cups at least, measure with your heart
- 2 teaspoons finely ground black pepper
- course ground pepper for finishing all over, 1 or 2 teaspoons, measure with your heart and to taste
- 3 -4 tablespoons of melted butter to toss the cooked wings into, the butter helps the cheese to stick
- granulated garlic
- olive oil
- salt
- fresh chopped parsley for garnish
- In a large bowl or container toss your patted dry wings into it with a drizzle of olive oil, the finely ground black pepper, salt, and a sprinkling of granulated garlic. Toss altogether nicely and marinate over night or an hour or two before.
- If using a rack, spray it with olive oil, place on a baking sheet lined with foil or parchment.
- Arrange the wings single layer on the rack and place into a pre-heated oven at 425, I used convection roast for mine.
- After 20 minutes, turn the wings over and do another 20 minutes, but maybe yours will be done sooner or even later, look for a deep golden color, ovens do vary.
- When wings are done grab a big bowl, add the melted butter and toss in the cooked wings, coating them all.
- Place them onto a big platter and add the cheese all over and the coursely ground pepper, tossing and coating, taste for salt, pepper or more cheese to your liking.
- Sprinkle with fresh chopped parsley for garnish.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
