xiaoxl/recipe_data huggingface dataset:
Sea Scallops With Miso Mustard Sauce


Ingredients:
sea scallops, garlic clove, all-purpose flour, white miso, miso, mirin, soy sauce, watercress, dry white wine, heavy cream, parmesan cheese

Directions:
Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons] to give a pourable consistency; set aside. Arrange watercress on a serving plate as a bed for scallops.
Heat oil in a large skillet over medium-high heat. Sear scallops on both sides until lightly browned and just firm, about 4 minutes a side. Turn off heat, and remove scallops to a plate.
Pour wine into skillet, and stir, scraping up any browned bits from bottom of pan. Add miso mixture to pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream.
Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.
Lemon Garlic Chicken (Greece - Kotopoulo Skorthato)


Ingredients:
potatoes, lemon, salt, oregano, pepper, garlic cloves, olive oil, butter, water

Directions:
Preheat oven to 355°F (180°C].
Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C] for a total of 1 hour and 40 minutes. Half way through (50 minutes], turn the chicken.
Note:  Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.
Honey Wheat Oat Flour Bread Machine Bread
Category: bread
By WillowTree

After getting our bread machine, we were searching for our perfect daily loaf of bread. After some experimenting we found it! This blend of flours gave us a light, sweet bread perfect for soft sandwiches, toast, or just eating straight out of the pan.

Ingredients:
¾ cup water (80 degrees F/27 degrees C)
¾ cup milk (80 degrees F/27 degrees C)
1 ½ tablespoons vegetable oil
6 tablespoons honey
1 ½ teaspoons salt
¾ cup oats
1 cup oat flour
1 ¼ cups wheat flour
1 ¼ cups bread flour
1 ½ teaspoons active dry yeast

Directions:
Place warm water, milk, oil, honey, salt, oats, oat flour, wheat flour, baking flour, and yeast in the pan of a bread machine in the order listed. Set cycle for light crust according to manufacturer's instructions.

Prep time: 10 mins
Cook time: 3 hrs 20 mins
Total time: 3 hrs 30 mins
Yields: 1 1/2-pound loaf

Calories: 183.6
Fat: 3.9 g
Saturated fat: 0.8 g
Carbohydrates: 33.9 g
Sugars: 11.3 g
Dietary fiber: 2.1 g
Protein: 4.5 g
Cholesterol: 1.5 mg
Sodium: 358.3 mg
Macadamia Nut Chicken Breasts


Ingredients:
light soy sauce, brown sugar, mirin, olive oil, fresh garlic, fresh ginger, boneless skinless chicken breast halves, all-purpose flour, eggs, butter, coconut flakes, onion

Directions:
Marinade: Combine ingredients.
Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
Combine nuts and bread crumbs.
Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
Garnish and serve with Mango Chutney.
Fresh Spinach Salad
Category: salad
By SUZBO

A wonderful salad with a homemade dressing to pour over at time of serving.  Everybody likes this!

Ingredients:
½ cup white sugar
½ cup white vinegar
1 cup vegetable oil
2 tablespoons Worcestershire sauce
⅓ cup ketchup
1 small onion, chopped
5 slices bacon
3  eggs
1 pound fresh spinach - rinsed, dried and torn into bite size pieces
1 (4 ounce) can sliced water chestnuts, drained

Directions:
In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth.  Set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, toss together the spinach, water chestnuts, bacon and eggs.  Serve with the dressing.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 to 7 servings

Calories: 432.9
Fat: 36.3 g
Saturated fat: 6.5 g
Carbohydrates: 22.1 g
Sugars: 18.3 g
Dietary fiber: 1.7 g
Protein: 7.3 g
Cholesterol: 86.9 mg
Sodium: 408.7 mg
Easy Shrimp Pate


Ingredients:
shrimp, butter, light cream cheese, light mayonnaise, garlic, lemon juice, nutmeg

Directions:
Beat cream cheese, butter and mayo with a fork., Process prawns finely and combine with other ingredients., Serve on diagonally sliced, toasted baguette., Keep warm in oven until ready to serve.
Mardi Gras King Cake
Category: desserts
By Jo

The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party.

Ingredients:
1 cup milk
¼ cup butter
2 (.25 ounce) packages active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
2  eggs
1 ½ teaspoons salt
½ teaspoon freshly grated nutmeg
5 ½ cups all-purpose flour
1 cup packed brown sugar
1 tablespoon ground cinnamon
⅔ cup chopped pecans
½ cup all-purpose flour
½ cup raisins
½ cup melted butter
1 cup confectioners' sugar
1 tablespoon water

Directions:
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Prep time: 1 hr
Cook time: 30 mins
Total time: 4 hrs 30 mins
Yields: 2 cakes

Calories: 418.2
Fat: 13.4 g
Saturated fat: 6.2 g
Carbohydrates: 68.7 g
Sugars: 30.7 g
Dietary fiber: 2.3 g
Protein: 7.2 g
Cholesterol: 47.3 mg
Sodium: 300.5 mg
Beet Chutney


Ingredients:
beet, apples, onions, green pepper, brown sugar, cider vinegar, golden raisin, ground ginger, salt, ground cumin

Directions:
With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often.  Simmer, uncovered, 30 minutes or until thick, stirring frequently.
Immediately ladle simmering mixture into 8 clean, hot ½ pint jars, leaving ¼ inch space at top.  Wipe rims of jars with damp cloth.  Cover with lids and seal according to jar manufacturer’s directions.
Process in boiling water bath 15 minutes from time water in canner returns to a boil.
Remove jars.  Cool on racks 12 to 24 hours.  Check jars for airtight seal.  Makes 8 half pints.
Farm Journal’s Best Ever Vegetable Recipes.
Whole-Wheat Bourbon Pecan Banana Bread


Ingredients:
whole wheat flour, salt, baking soda, butter, sugar, bananas, eggs, pecans, Bourbon

Directions:
Preheat oven to 350°F.
Lightly spray oil on the inside of 2 loaf pans (8 1/2" x 4 1/2" x 2 1/2"].  Place some parchment paper in the bottom of pans if you have it. If not, don't worry about it. You can also use a cake pan but the loaf pans work better.
Combine the flour, salt, and baking soda in a small bowl.
In a separate large bowl, mash the bananas and mix in the butter, sugar, eggs, pecans, and bourbon.
Add the combined dry ingredients into the large bowl and hand stir just until the batter is blended (try not to over stir].
Pour batter equally into the two loaf pans.
Bake for 60-70 minutes until the loaves pass the toothpick test.
Let the loaves cool for 5 minutes, then turn them out onto a rack to finish cooling. If you used the parchment paper, they will roll out of the pans with no difficulty.
Slice and serve. This bread is tasty all by itself but it can also be spread with butter, cream, jam, or whatever your favorite topping happens to be.
Fluffy Mashed Potatoes


Ingredients:
potatoes, sea salt, pepper, butter, milk, sour cream, eggs

Directions:
In a large pot, boil potatoes with sea salt until they are tender; about 15-20 minutes.
Drain water and add remaining ingredients, but only add 2 eggs at first.
Mash until smooth with potato masher. DO NOT whip continuously with beater or they will get gooey.
If they do not seem the right consistency, add another egg. (I'm not sure what consistency they should be, but I think I wrote that because 3 eggs made them too runny and I had to add instant flakes to get them to the right consistency.].
Greek Tzatziki Sauce


Ingredients:
plain yogurt, cucumbers, cucumber, sour cream, salt, extra virgin olive oil, red wine vinegar, mint leaves, dried mint, garlic clove

Directions:
Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish.  Let drain for 2-4 hours in the refrigerator.  If using Greek yogurt you do not need to drain it, as it is already a thick consistency.
Meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid.  Discard liquid. Sprinkle with 1 teaspoon salt and mix into the cucumber.  Set aside 20 minutes. Rinse a little to wash out the extra salt, if you want to. Then squeeze again to express as much liquid as possible.
Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. Note:  we love garlic, so I tried adding more once.  It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.
Place sauce in the refrigerator for 1 hour or more to meld flavors.  Stir before serving.  The sauce can be stored in the refrigerator for up to one week. Makes 1 1/4 cups.
Peanut Butter and Banana Sandwich


Ingredients:
peanut butter, banana

Directions:
"spread and eat."
Trisha Yearwood's Cowboy Lasagna


Ingredients:
lean ground beef, sage sausage, onion, garlic clove, olive oil, diced tomatoes, tomato paste, water, salt, pepper, dried oregano, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350°F.
In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano. Simmer, uncovered, for 30 minutes.
Cook and drain lasagna noodles according to package directions.
In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan.
Bake for 40 minutes or until lightly browned and bubbling.
Let stand for 15 minutes before serving.
Crumb Top Coffee Cake


Ingredients:
butter, flour, brown sugar, baking powder, cinnamon, salt, egg, nonfat milk

Directions:
"Combine butter, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly.  Save 1/2 cup for topping.  To the reminaing mixture, add egg and milk.  Mix well.  Pour into a greased and floured 8X8 pan.  Sprinkle saved crumb topping on top.  Bake 375 degrees for 30-35 minutes."
Blast off Burritos - Chicken and Corn


Ingredients:
flour tortillas, chicken, tomatoes, frozen corn, salsa, monterey jack cheese

Directions:
Preheat oven to 350.  Wrap tortillas in the foil, and bake for 10 minutes.
Put chicken, corn and salsa in skillet and cook on medium until bubbly, stirring often.
Top each tortilla with chicken mixture, greens and tomato.  Roll up, and cut in half to serve.
Chicken Pepperoni Burgers


Ingredients:
ground chicken, sage leaf, garlic cloves, mayonnaise, fresh parsley, fresh basil, lemon, zest of, provolone cheese, lettuce leaf, beefsteak tomatoes

Directions:
In a bowl place the chicken, pepperoni, half the garlic, sage, salt and pepper.
Mix together and form into 4 equal sized patties.
In large skillet, over medium heat, fry patties until desired doneness.
Meanwhile, combine the mayo, lemon zest, herb mixture, the other half of garlic, salt and pepper.
Place cheese on top of each burger and let melt.
Divide the mayo dressing among the 4 bun bottoms.
Place a patty on top, along with the lettuce and tomato, if using.
Serve.
Avocado Cucumber Pasta Salad
Category: salad
By Stephanie

This is the best pasta salad I have had. A friend at work gave me the recipe and I always get compliments whenever I make it.

Ingredients:
1 (16 ounce) package tri-color rotini pasta
2  tomatoes, seeded and diced
2  cucumbers - peeled, seeded, and diced
1 (4 ounce) can sliced black olives
½ cup Italian dressing, or more to taste
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste
1  avocado, diced
1 squeeze lemon juice

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes. Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour. Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

Prep time: 15 mins
Cook time: 13 mins
Total time: 1 hr 38 mins
Yields: 8 servings

Calories: 297.9
Fat: 8 g
Saturated fat: 1.9 g
Carbohydrates: 46.5 g
Sugars: 3.8 g
Dietary fiber: 2.7 g
Protein: 9.8 g
Cholesterol: 4.4 mg
Sodium: 466.1 mg
Smokey Brats & Spinach Pasta


Ingredients:
garlic cloves, frozen spinach, yellow onion, mushrooms, butter, extra virgin olive oil, salt, black pepper

Directions:
The Brats -- I only use 3, but it doesn't make sense to smoke only three when there are generally 5 to a package,  so I smoke them all and use the rest in other recipes.  You can use pre-smoked brats, if you prefer, but they should be a really good smokehouse type.
In 12" sauce pan melt butter on medium heat, add garlic, salt and saute until butter just starts to turn brown.  Add onions, cook until soft, add mushrooms just until softly saturated.  Gently stir in spinach, olive oil, lemon juice, pepper and brats.  Turn heat to low cover and simmer while while pasta is prepared.
Prepare pasta per package instructions,  once done and drained, fold into spinach mixture thoroughly. It's ready to serve!  This can also be done in the same manner using smoked chicken breast.
You can of course, be creative and add some grated parmesean, or crushed red pepper to give it a little kick.
Cocoa Powder Chocolate Mousse
Category: desserts
By Yoly

This mousse served in shot glasses is perfect for when you're craving something sweet but just want a small portion. You can enjoy them as soon as you make them, or you can chill them in the fridge for a cooler dessert.

Ingredients:
½ cup heavy whipping cream
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar
¼ teaspoon vanilla extract
1 pinch salt

Directions:
Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form. Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 82.7
Fat: 7.6 g
Saturated fat: 4.7 g
Carbohydrates: 4 g
Sugars: 2.5 g
Dietary fiber: 0.6 g
Protein: 0.8 g
Cholesterol: 27.2 mg
Sodium: 33.8 mg
Orange Glorious I
Category: drinks
By BROOKER57

Refreshing on a hot day, and not bad for you! In my opinion, this beverage tastes better than the over-priced commercial version.

Ingredients:
1 cup milk
1 cup ice water
1 (6 ounce) can frozen orange juice concentrate
12 cubes  ice
¼ teaspoon vanilla extract
⅛ cup white sugar

Directions:
In a blender combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar. Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 servings

Calories: 186.8
Fat: 1.8 g
Saturated fat: 1 g
Carbohydrates: 39.3 g
Sugars: 38.7 g
Dietary fiber: 0.6 g
Protein: 4.4 g
Cholesterol: 6.5 mg
Sodium: 40.4 mg
Air Fried Falafel
Category: everyday-cooking
By Glenn6870

This vegetarian air fried falafel is super easy to prepare and full of flavor thanks to fresh herbs.

Ingredients:
1 (15.5 ounce) can chickpeas, rinsed and drained
1 small yellow onion, quartered
3 cloves garlic, minced
⅓ cup roughly chopped parsley
⅓ cup chopped scallions
⅓ cup roughly chopped cilantro
1 teaspoon ground cumin
½ teaspoon kosher salt
⅛ teaspoon crushed red pepper flakes
4 tablespoons all-purpose flour
1 teaspoon baking powder
olive oil cooking spray

Directions:
Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add parsley, scallions, cilantro, cumin, salt, and red pepper flakes. Process until blended, 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed. Sprinkle in flour and baking powder,  scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times. Transfer to a bowl and refrigerate, covered, 2 to 3 hours. Form the falafel mixture into 12 balls; if mixture is too sticky add some flour to your hands and your work surface. Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray. Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 12 falafel

Calories: 118.7
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 23.3 g
Sugars: 0.7 g
Dietary fiber: 4 g
Protein: 4.7 g
Sodium: 466 mg
Dressed Up Burger Patties


Ingredients:
ground beef, salt, pepper, egg, onion, beef broth, fresh mushrooms, water, cornstarch

Directions:
Mix first 5 ingredients., Shape into patties., Cook and brown patties, add onion, broth and mushrooms., Cover and simmer 10 minutes., Heat onion to boiling., Remove patties., Mix water and cornstarch., Add to skillet and stir until thickened.
Crabby Devil Dip


Ingredients:
cream cheese, sour cream, shallot, Worcestershire sauce

Directions:
"In a medium mixing bowl, combine cream cheese, onion, Worcestershire sauce, horseradish, crab meat and hot sauce. Spread the mixture in an 8-inch glass pie pan. Cover the cream cheese mixture with cocktail sauce. Refrigerate until ready to serve."
Spicy Lentils With Mushrooms


Ingredients:
onion, cumin seed, cinnamon sticks, garlic cloves, mushrooms, chopped tomatoes, dried brown lentils, water, ground coriander, ground cumin, ground turmeric, cayenne pepper, salt, black pepper, fresh coriander

Directions:
Gently fry onion, cumin seeds, cinnamon stick, garlic, & mushrooms in oil., Add remaining ingredients, except for salt and fresh coriander., Simmer for about an hour., Add salt and pepper., Remove cinnamon stick., Garnish with fresh coriander.
Breakfast Casserole Denver Style


Ingredients:
eggs, onion, thyme leaves, salt, pepper, frozen hash browns, swiss cheese, ham, green pepper, tomatoes

Directions:
Spray 9" pie plate with non-stick cooking spray.
In large bowl combine eggs, onion, thyme, salt and pepper and beat well.
Stir in potatoes, cheese, ham and green pepper.
Pour into pie plate and bake 40 to 45 minutes in preheated 350 degree oven (or until set].
Garnish with sliced tomato slices and serve.
Griddle Scones
Category: bread
By LAURSAVVY

My Grandma made these scones to take to teas and for special occasions. Her friends begged for the recipe and she wouldn't give. I think we should share gifts and these are a gift. Serve with butter, jam or cheese.

Ingredients:
4 cups all-purpose flour
¾ teaspoon baking soda
1 tablespoon white sugar
½ teaspoon salt
½ cup shortening or lard
1 tablespoon corn syrup
1 ½ cups buttermilk, or as needed

Directions:
In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges. Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 scones

Calories: 248.3
Fat: 9.2 g
Saturated fat: 2.4 g
Carbohydrates: 35.6 g
Sugars: 3.1 g
Dietary fiber: 1.1 g
Protein: 5.3 g
Cholesterol: 1.2 mg
Sodium: 209.6 mg
Tuna Melts


Ingredients:
albacore tuna in water, celery, light mayonnaise, English muffins, tomatoes, American cheese, cheese

Directions:
Combine the first 4 ingredients in a bowl; stir well.
Place toasted muffin halves, cut side up, on baking sheet.
Divide tuna mixture evenly among the muffin halves.
Top with tomato and cheese.
Broil 2 minutes or until cheese melts.
Awesome Crispy Baked Chicken Wings
Category: appetizers-and-snacks
By MARKANDANGIE

Incredibly tasty variation of baked chicken wings with no marinade - just butter, garlic, and herbs. Great for the low-carb eater!

Ingredients:
4 pounds chicken wings
½ cup butter
2 cloves garlic, minced
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon dried oregano
2 teaspoons ground paprika
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly. Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces. Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes. Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl. Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top. Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr 3 mins
Total time: 1 hr 28 mins
Yields: 10 servings

Calories: 233.1
Fat: 19.2 g
Saturated fat: 9.4 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 13.7 g
Cholesterol: 63.2 mg
Sodium: 451.7 mg