Garlic Parmesan Chicken Wings
User Reviews
5
Garlic Parmesan Chicken Wings
Description
The wings are first thoroughly dried to remove moisture, then coated with kosher salt and baking powder, which helps draw moisture out during baking to achieve a crispy skin. After refrigerating uncovered to dry out, they are baked at 425°F on oiled wire racks to crisp evenly when flipped and rotated.
The garlic Parmesan sauce combines melted butter, olive oil, flour, garlic paste, and optional red pepper flakes with fresh minced parsley and grated Parmesan and Pecorino Romano cheeses. Tossing the wings in this sauce adds a creamy, savory coating with a balance of cheese, garlic, and mild heat.
These wings make for a flavorful appetizer or casual meal, pairing well with dips or salads. Leftovers can be refrigerated and reheated in the oven to maintain crispness.
Ingredients
- 4 pounds chicken wings party size
- 4 teaspoons baking powder
- 3 1/2 teaspoons (12g) kosher salt Diamond Crystal brand
For the garlic parm sauce
- 1 tick (113g) butter unsalted
- 2 tablespoons extra virgin olive oil
- 2 teaspoons all-purpose flour
- 8 cloves garlic paste
- 1 teaspoon red pepper flakes optional, crushed, hot
- 3 tablespoons parsley minced, flat-leaf, Italian
- 3 tablespoons parmesan grated, plus more for garnish
- 3 tablespoons pecorino romano grated, plus more for garnish
Instructions
Drying and baking the wings
- Dry the wings off very well with paper towels to remove excess moisture. Toss the wings in the salt and baking powder making sure to coat evenly on all sides. Place the wings onto a wire rack lined baking sheet making sure that the wings are not touching each other. Refrigerate, uncovered, for at least a few hours, but preferably overnight.
- Preheat oven to 425f and set the racks to the middle levels. Dry off any wings that have residual moisture. Line one or two baking sheets with foil and place the wire racks on top. Coat the wire racks with a touch of vegetable oil or cooking spray to prevent sticking. Place the wings back on the wire racks and bake for 20 minutes switching the level of the sheets at the halfway point.
- After 20 minutes flip the wings and continue to bake for another 25-35 minutes or until crisp. Again make sure to rotate/switch the sheets at the halfway point and flip the wings over a couple more times to achieve even cooking.
Garlic parm sauce and tossing the wings
- While the wings are baking heat the butter and olive oil over medium-low heat and cook the garlic for 2-3 minutes or until lightly golden. Add the flour and cook for another minute or until all of the white specks are gone. During the last 30 seconds add the crushed red pepper flakes (optional) then turn off the heat and set aside.
- Once the wings have finished baking, add them to a large mixing bowl and pour the sauce on top. Mix well to coat. Sprinkle the cheese and parsley on top and toss once more. Serve immediately with blue cheese or ranch dressing and carrots and celery. Enjoy!
Notes
- Use about 3/4 teaspoon Diamond Crystal kosher salt or approximately 3g salt per pound of wings for seasoning.
- Baking powder is optional but helps dry the skin for crispier wings.
- For best flavor, use a mix of Parmesan and Pecorino Romano cheeses in the sauce.
- Store leftover wings in the refrigerator for up to 3 days; reheat in the oven to maintain crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40wings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 0.2g | 0% |
| Protein | 8.9g | 18% |
| Fat | 10.5g | 16% |
| Saturated Fat | 3.8g | 19% |
| Cholesterol | 41mg | 14% |
| Sodium | 192mg | 8% |
| Potassium | 1mg | 0% |
| Calcium | 22mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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