Archive for September 7th, 2011

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.

Herbes en Provence Chicken Wings


  • 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


  1. Pre heat oven to 375°F
  2. Prepare a large cookie sheet by lining with parchment paper (fold down the raw ends so they don’t burn).
  3. Clean up chicken wings, removing the wing tip (discard), cutting the wing into two pieces.
  4. Rub olive oil all over each wing piece.
  5. Mix the Herbs en Province, granulated garlic, sea salt and Panko in a clean zip lock bag.
  6. Placing 4-6 wings into the baggy and shake until each wing is well coated.
  7. Continue until all the wings are coated. Lay each wing individually on the prepared cookie sheet so they don’t touch.
  8. 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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