Garlic Parmesan Chicken Wings

I’m not going to talk much about these wings, because you should just go make them! They were so luscious I barely used my dipping sauce…and I love some thick creamy ranch or bleu cheese.

While I did put spice in the breading and butter sauce, these wings absolutely will not offend your spice adverse friends….but possibly your lactose intolerant friends!

Pat dry your chicken wings, lightly salt, and put through the standard breading method, but with two flour dips

• flour
• egg wash
• flour

Refrigerate for about 10 minutes while you bring your oil up to temperature. I have a small home fryer, and I set my to 375° and fried for 8 minutes per 4 chicken wings, if you use a big pot on the stove you’ll be able to fry more at a time.

While my oil was coming up to temperature and my chicken wings were in the refrigerator I started my sauce. Melted in a medium pot over low heat.

When your wings come out of the oil, give them a good shake and then immediately coat in the sauce. I took my sauce off the heat and then threw each batch of wings into the sauce, coated all sides, then placed them on a separate plate. The new plate is where I dusted with parmesan cheese and parsley.

Then we devoured them, and these little guys were worth all the mess that can come with bone-in chicken wings…and a toddler who also loved the chicken wings. Told you your friends who hate spice would still love these wings!

Prep: 15 minutes
Cook: 8 minutes
Fryer or hot oil: 375°

• 12-15 Chicken wings
• 1 1/2c. Flour
• 3 Eggs
• 2tsp. Salt + more for seasoning wings
• 1c. Unsalted butter (2 stick)
• 2tsp. Garlic, minced
• 1tsp. Crushed red pepper
• 1/2tsp. Black pepper
• 1tsp. Garlic Powder
• 5c. Vegetable oil
• 1/3c. Shredded parmesan cheese
• 1-2tbsp. Minced parsley

1. Pat dry chicken wings and season with salt.
2. In a medium bowl add flour, and in a second medium bowl beat eggs.
3. Coat each chicken wing in flour, then coat in the eggs, then dredge in flour a second time.
4. Put double coated wings on a cutting board or sheet tray in the refrigerator for about 10 minutes.
5. While wings are in the fridge bring the vegetable oil up to 375° in a home fryer or in a large pot over high heat.
6. In a medium pot add the unsalted butter, garlic, crushed red pepper, black pepper, and garlic powder. Melt over low heat, stirring occasionally.
7. Fry the wings for 6-8 minutes or until golden brown and cooked through**
8. Pull the cooked wings out of the fryer and immediately coat in the butter sauce.
9. Put coated wings on a separate plate and sprinkle with parmesan and parsley.
10. Serve with a dipping sauce of your choosing and enjoy!

*Chicken should be cooked to an internal temperature of 165°, with carryover cooking you can pull your poultry from the heat a couple degrees below so the meat will not be overcooked.

*Don’t overcrowd your fryer, it’s better to cook multiple batches rather than drop the heat of the oil too low and have oil soaked wings.

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