While traditional Italian cuisine does not feature chicken wings, Italian‑American home cooks have adapted the concept of a crunchy, cheese‑crusted coating—common in dishes like chicken Parmesan—to wings, creating a comforting snack that blends American bar food with Italian flavors.

In northern Italy, Parmesan or Pecorino is often used, while southern regions might favor a blend of mozzarella and aged provolone. Herbs also vary: oregano is classic, but some families add basil or thyme for a different aroma.

They are typically served as an appetizer or snack, arranged on a platter with a simple hot sauce or marinara dip, and enjoyed with a glass of wine or beer during family gatherings and casual meals.

These wings are popular at game days, family movie nights, and informal celebrations such as birthdays or holiday gatherings where a crowd‑pleasing finger food is desired.

Baking at a high temperature creates a crisp crust without the excess oil of deep‑frying, while the Parmesan‑breadcrumb mixture adds a savory, nutty flavor that is uniquely Italian‑American.

Common errors include not coating the wings with enough butter, which prevents the crumb from sticking, overcrowding the baking sheet, which leads to soggy wings, and baking at too low a temperature, which reduces crispness.

Butter provides a richer flavor and creates a better bond between the wing skin and the breadcrumb‑cheese mixture, resulting in a more cohesive and flavorful crust than oil alone.

Yes. Prepare the crumb mixture and trim the wings up to step 4, then refrigerate the coated wings for up to 24 hours. Bake when ready, or bake fully and store leftovers in the refrigerator for three days; reheat in a hot oven to restore crispness.

The coating should be golden‑brown, slightly glossy from the butter, and feel firm to the touch. The meat inside should be juicy and reach an internal temperature of 165°F (74°C).

The YouTube channel Lidia Bastianich focuses on Italian and Italian‑American home cooking, offering approachable recipes, cooking fundamentals, and cultural stories that celebrate family meals.

Lidia Bastianich emphasizes practical, family‑friendly techniques, often adapting classic Italian dishes for the American kitchen, and she shares personal anecdotes and cultural context that make the recipes feel authentic yet accessible.