Crispy Parmesan Garlic Wings - This is just one of several different wing sauces which I've invented. My roommate and I are...shall we say...somewhat of wing aficionados and as such, many wing restaurants have been frequented over the years.
As time went on, I began to hone in on what I looked for in a perfect wing: crispy yet juicy and a tangy sauce with varying levels of spice depending on my mood. This particular sauce offers a little bit of heat thanks to the addition of red chili flakes but it is certainly not one of my spiciest and it clings to the fresh crispy wings beautifully.
This recipe will make enough for 2 people to have a meal of wings or enough for a Superbowl Party snacking platter.
WINGSTOP GARLIC PARMESAN WINGS: Super Easy Recipe! by
Island Vibe Cooking
Ingredients
About 2 serving
For the Wings
- 1 lb Bone in Chicken Wings (Drummettes or Wingettes)
- 1/2 Cup All Purpose Flour
- 3/4 Tbsp Baking Powder
- 1 Tsp Salt
- 1/2 Tsp White Pepper
- Vegetable Oil (For Frying)
For the Sauce
- 1/4 Cup Lite Mayo
- 1 Large Clove of Garlic Finely Chopped
- 1/4 Cup Finely Grated Parmesan
- 1 1/2 Tsp Apple Cider Vinegar
- 1 Tsp Red Chili Flakes
- 1/2 Tsp Oregano
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
Steps / How to Make
Begin by making your dredge. I recommend using either a large mixing bowl or a large Ziploc bag.
Pour in the flour, baking powder, salt, and white pepper and mix until well combined. Add the chicken wings and toss until evenly coated on all sides. The coating should be relatively thin.
Prepare your sauce. In a large mixing bowl, combine all of the ingredients and mix rapidly until well combined. Taste for flavour and tweak according to your tastes. Set aside.
In a large, thick bottom frying pan (copper or cast iron skillets work very well) heat about a half inch of vegetable oil on medium high heat until a wooden spoon produces a sizzle when inserted. Don't rush heating your oil; let it slowly come up to temperature or you will risk your oil being far too hot.
In batches so as not to overcrowd the pan, fry the coated wings in the hot oil flipping halfway through for about 2-3 minutes on each side. Remove from the oil and drain onto a paper towel.
Once the wings have drained, add them to your bowl of sauce and toss until generously coated. Plate and serve hot.
Credit
cookpad ryandvy
Garlic Parmesan Chicken Wings - Twelve Ten Kitchen by
Twelve Ten Kitchen
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