Herbes en Provence Chicken Wings

September 7, 2011 by Eva Taylor

I blogged about this a couple of years ago for a Super bowl Party, but inadvertantly forgot to post the recipe, so here it is. Better late than never. The herbes en provence gave the wings a delicious flavour which paired very well with the blue cheese dip I previously made.

Ingredients:

1/4 cup Herbs en Province
3 tablespoons granulated garlic (this is so the mix remains a dry rub)
2 teaspoons sea salt
1 cup Panko (Japanese bread crumbs)
4 tablespoons olive oil
12 chicken wings

Directions:

Pre heat oven to 375°F
Prepare a large cookie sheet by lining with parchment paper (fold down the raw ends so they don’t burn).
Clean up chicken wings, removing the wing tip (discard), cutting the wing into two pieces.
Rub olive oil all over each wing piece.
Mix the Herbs en Province, granulated garlic, sea salt and Panko in a clean zip lock bag.
Placing 4-6 wings into the baggy and shake until each wing is well coated.
Continue until all the wings are coated. Lay each wing individually on the prepared cookie sheet so they don’t touch.
Bake in a hot oven for 60 minutes or until wings are 165° F Internal temperature. Turn each wing so each side is crispy!

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Posted in Appetizers/Hors D'oeuvres, Chicken, Main Courses, Meat | 25 Comments

25 Responses

on September 7, 2011 at 2:38 pm | Reply chicaandaluza

Looks delicious – love chicken wings!
- on September 7, 2011 at 4:53 pm | Reply Eva Taylor
  
  Thanks Tanya, they were indeed very tasty!
on September 7, 2011 at 2:39 pm | Reply Kristy

Just in time for football season! These look great.
- on September 7, 2011 at 4:54 pm | Reply Eva Taylor
  
  A twist on the ordinary wing, Kristy. More of an adult flavour!
on September 7, 2011 at 3:25 pm | Reply Rufus' Food and Spirits Guide

Oh I don’t use a lot of dried garlic, but am imagining it’d be great in this. Give it a good kick.
- on September 7, 2011 at 4:55 pm | Reply Eva Taylor
  
  Neither do I Greg, but I wanted it to stay a dry rub. Granulated garlic is quite different than garlic salt…I wouldn’t use garlic salt – I like to control my own salt.
on September 7, 2011 at 6:25 pm | Reply Ann

Eva, this is a GREAT idea! What a delicious twist on an old classic! So far, the only “twisting” I’ve done with wings is add Soy and Honey to the buffalo sauce, then shred chicken and make a slider.

This is such an elegant way to serve them! I bet they were AMAZING!
- on September 7, 2011 at 6:29 pm | Reply Eva Taylor
  
  Thank you Ann. They were so delicious. If it wasn’t for the fat content of wings, I’d probably make these once a week!
on September 7, 2011 at 9:23 pm | Reply Erin @ Dinners, Dishes and Desserts

Herbs De Provence are wonderful. How great to use them with wings. Will be making this for sure!
- on September 7, 2011 at 10:07 pm | Reply Eva Taylor
  
  Thanks Erin. We really enjoyed them.
on September 7, 2011 at 11:32 pm | Reply Manu

I love herbes de Provence! These chicken wings look delicious Eva!
- on September 8, 2011 at 6:46 am | Reply Eva Taylor
  
  Thanks Manu. We love to pair HdeP with chicken, they are a perfect match.
on September 8, 2011 at 1:24 am | Reply Lorraine @ Not Quite Nigella

Great idea to use the Herbs en Provence! I have a container of it that I haven’t really used much of!
- on September 8, 2011 at 6:49 am | Reply Eva Taylor
  
  Oh my, Lorraine, that mix never lasts long at our house. I can hardly wait for our layover in Charles de Gaulle airport, I’m hoping to find my favourite mix from the food gallery at Galleries Lafayette!
on September 8, 2011 at 6:15 am | Reply ChgoJohn

Great dry rub and I love that these wings are baked rather than deep-fired. Some days I just want to have some wings. I don’t want a deep fry mess to clean up afterward. Thanks for sharing.
- on September 8, 2011 at 6:51 am | Reply Eva Taylor
  
  Thanks John, we rarely deep fry, so unhealthy. These wings maintain the crispy texture on the skin, but moist and so flavourful inside.
on September 8, 2011 at 11:11 am | Reply Angie's Recipes

They look fingerlicking!
- on September 8, 2011 at 11:15 am | Reply Eva Taylor
  
  Thank you Angie! Your comments are appreciated!
on September 9, 2011 at 3:10 am | Reply Charles

Yummy! You know, I saw an awesome video online about how to remove all the bones from inside a chicken wing in like 2 easy steps to allow for swift eating, haha! Nice to see as well that I’m not the only one who likes munching celery – people seem to think I’m insane when I do this!
- on September 9, 2011 at 4:49 am | Reply Eva Taylor
  
  I’ve heard that European’s think that only the root is edible! For me, it’s a ‘free’ snack that takes more calories to eat than it contains; we probably go through 3-5 bunches a week! PS, I adore the root too. The French make a raw slaw of it that I’m addicted to!
on September 9, 2011 at 4:59 am | Reply Charles

It’s a lot more common in England to eat the stem, but in France it seems very alien to people. They sell it by the branch (as in, they get a load of bunches of celery stalks and then pull them to pieces, stick them in a bucket of water and sell each stalk individually. I have a hard time sometimes finding “complete” bunches Maybe it’s something unique to the Parisian region
- on September 9, 2011 at 5:36 am | Reply Eva Taylor
  
  Even in Hungary, they don’t seem to eat the stem! We’re getting local celery now, and although I an usually a HUGE proponent of local, our celery stalks are just not great – too woody. I’ll be switching to cucumbers for a while.
on October 1, 2011 at 2:07 pm | Reply Christy Gerald

Luks good,super-delicious.Luvly display dear.U have loads of yumm recipes here.Following u.
- on October 1, 2011 at 4:25 pm | Reply Eva Taylor
  
  Thanks Christy, welcome to my blog. Hope you enjoy it.
- on October 1, 2011 at 10:43 pm | Reply Eva Taylor
  
  Thank you Christy, welcome aboard! Hope you enjoy.