Description
Crispy garlic parmesan wings elevate game day snacking with bold Italian-American flavors. Irresistible chicken wings coated in savory parmesan and garlic create a crowd-pleasing appetizer you cannot resist.
Ingredients
Scale
Main Ingredients:
- 3 lbs (1.36 kg) chicken wings/drumettes, cleaned and trimmed
- 1/4 cup (60 ml) grated Parmesan cheese
Spices and Seasonings:
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 tablespoon smoked paprika
- 1 teaspoon chicken bouillon powder
- 2 teaspoons chicken bouillon powder
- 1 teaspoon salt
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 2 teaspoons white pepper
Binding and Sauce Ingredients:
- 2 eggs
- 4 tablespoons cornstarch
- 2 cups coarse sweet potato starch
- 8 tablespoons butter
- 7 tablespoons minced garlic
- 1 teaspoon thyme
- 1/4 cup chopped parsley
- 1/2 cup mayonnaise (adjust to taste)
Instructions
- Prepare a comprehensive marinade by blending chicken wings with aromatic spices, including garlic powder, paprika, chicken bouillon, salt, cayenne, and white pepper. Incorporate eggs and cornstarch to create a rich, clinging coating.
- Allow marinated wings to rest and absorb flavors in the refrigerator for a minimum of half an hour, ensuring deep seasoning penetration.
- Craft a textural dry coating by whisking together sweet potato starch with complementary spices, creating a powdery mixture that will deliver ultimate crispiness.
- Remove wings from refrigerator and meticulously dredge each piece in the prepared dry coating, ensuring complete and even coverage.
- Let coated wings relax at room temperature for 10-15 minutes, which helps the coating adhere and creates a more stable exterior during frying.
- Heat cooking oil to precisely 350°F, maintaining a consistent temperature for optimal frying results.
- Carefully submerge wings in hot oil, frying in controlled batches to prevent overcrowding and ensure uniform golden-brown coloration.
- Execute a strategic double-frying technique by returning wings to slightly hotter oil for an additional 2-3 minutes, developing an exceptionally crisp exterior.
- While wings fry, prepare a luxurious garlic Parmesan sauce by gently melting butter and sautéing minced garlic with fresh thyme until fragrant.
- Incorporate Parmesan cheese, parsley, and mayonnaise into the sauce, creating a creamy, flavor-packed coating.
- Immediately toss hot, freshly fried wings in the prepared sauce, ensuring complete and even distribution.
- Transfer sauced wings to a serving platter, garnishing with additional freshly grated Parmesan for an extra flavor dimension.
- Serve piping hot, allowing guests to experience the perfect balance of crispy texture and rich, savory sauce.
Notes
- Let the wings sit in the marinade for up to 24 hours to allow the spices to deeply penetrate the meat, intensifying the taste.
- The cornstarch in the marinade creates an ultra-crispy exterior by absorbing moisture and creating a light, crunchy coating when fried.
- Use a thermometer to maintain consistent oil temperature, ensuring perfectly crispy wings without burning or undercooking.
- Swap wheat-based starch with rice flour or gluten-free sweet potato starch to make the recipe celiac-friendly without compromising texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg