Wednesday, January 13, 2016

Wing Wednesday: Garlic Parmesan Wings


The Parade of Chicken Wings continues this week with Garlic Parmesan Wings.  Not everyone loves buffalo style wings, which I posted last week.  These flavors should satisfy your other party guests palate.  The best part?  You can prepare these just like the buffalo wings, simply toss them in the Garlic Parm sauce instead of the Buffalo sauce!


This recipe scales up pretty well, so if you're making a bunch for a party just be sure your oil temp stays around 375 between batches.

What you'll need

  • 1/2 cup all-purpose flour 
  • 1/4 teaspoon paprika 
  • 1/4 teaspoon cayenne pepper 
  • 1/4 teaspoon salt 
  • 10 chicken wings (flats & drumsticks)
  • Oil for deep frying (vegetable or canola)
  • 1/2 cup melted butter
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon ground black pepper

Fire up your deep fryer, or heat up a dutch oven with enough oil to cover the wings.  375 degrees is your target temp for the oil.

Mix together the flour, paprika, cayenne pepper and salt in a small bowl.  Evenly coat the wings in the flour mixture.

Deep fry the wings for 10-12 minutes, until color is a golden brown.

While the wings are frying prepare the Garlic Parmesan sauce by mixing the butter, cheese, garlic, onion salt and black pepper together in a small saucepan over medium-low heat.

When the wings are done frying remove from the oil and allow to drain for about a minute, the place in a bowl and coat in the Garlic Parmesan sauce.  Serve with ranch or blue cheese and celery sticks.


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