Garlic Parmesan Chicken Wings
A classic recipe for crispy Garlic Parmesan Chicken Wings. These wings are bry-brined for maximum crunch and tossed in a savory fresh garlic and parmesan butter sauce.
Ingredients
- 10-12 whole wings tips removed, cut into 2 pieces (drumettes and wings)
- 3 ounces unsalted butter
- 3 cloves garlic minced
- ⅓ cup freshly grated parmesan
- 1 ½ tablespoons fresh parsley minced
- 2 ½ teaspoons salt
- ½ teaspoon garlic powder
- 1 ½ tablespoons cornstarch
- ½ teaspoon pepper
- As Needed oil for frying
Instructions
- Prepare the wings by removing the tips (discard) then cutting the wings into two pieces, the drumette and the wing (flat).
- Pat dry and lay out on a rack with a pan beneath it. Sprinkle evenly with 1 ½ teaspoons salt. Refrigerate for at least 2 hours. This allows the chicken skin to dry out more, which helps it crisp up better. It also flavors the chicken.
- In a large skillet, saucepan or deep fryer heat enough oil to fry. For a skillet or pot you will need about 1" of oil. Heat to 350°F - 375° F.
- Season the chicken with garlic powder, remaining salt and pepper. Toss in cornstarch. Make sure to evenly coat the chicken with the cornstarch.
- Make the sauce by melting the butter. Next mix in the fresh garlic, parsley and grated parmesan cheese. It's okay if the butter solidifies while you are frying the chicken wings. The hot wings will melt it again.
- Fry the chicken wings (in batches) for 8-10 minutes. Drain on rack or paper towel lined sheet tray then immediately toss in butter mixture. Garnish with more parm and parsley if desired. Enjoy!
Notes
- Dry Brine and Chill! This should be the motto for all poultry. By doing this you are allowing the chicken to soak up the salt (and any other seasonings) and the skin is drying out at the same time. Which means your chicken wings will be flavorful and have a crispier skin when fried.
- Use a thermometer to keep the oil between 350°F and 375°F. If the oil is too cool, the wings will be greasy; too hot and the skin will burn before the meat is cooked.
- If you prefer to skip the frying, you can bake these! I use a steaming and roasting method in my Spicy Teriyaki Wings post that works perfectly for this garlic parm version.
Tried this recipe?Let us know how it was!