Garlic Parmesan Chicken Wings

June 23, 2020

Garlic Parmesan Chicken Wings

Hello, fellow kitchenistas!

Today, I was craving for some garlic parmesan chicken wings and even though I know in my heart that I will not be able to do it as close as Buffalo Wings N' Things' wings, your girl just has to try, right? It's not like I'd be in Manila soon because of the Coronavirus and all the travel restrictions available, so I went on a scout for recipes and I've mixed them up again to come up with this simple and basic garlic parmesan chicken wings. It's not perfect, let me tell you now but it will satisfy your cravings. I do suggest that if you want a more intense parmesan and garlic flavor, be wise, and use actual minced garlic for the butter sauce although I did use garlic powder for it because on a work day, I just can't be bothered to chop up garlic. Well, depends on my mood. Today is not one of those chop-them-garlic days. Also, using powdered parmesan is good for this recipe because it sticks on the wings better and it does look better too. I mean, have you ever seen actual shredded parmesan used on garlic parmesan wings? Well, I haven't and I'd like to keep it that way lol

Garlic Parmesan Chicken Wings

Serves 2

800-900 grams of chicken wings (you can do all drumlettes or all wings or both, your choice)
2 cups of oil for deep frying
1 1/2 cup of all-purpose flour
2 teaspoons salt
1/2 teaspoon chilli powder or cayenne pepper
1/2 teaspoon ground black pepper
1/4 cup or 57 grams butter (salted or unsalted is both fine just add double the quantity of salt if using unsalted)
2 teaspoons garlic powder or 5-6 cloves minced garlic
2 tablespoons parmesan cheese
A dash of salt for the garlic parmesan sauce
Parsley for garnish, optional

Preheat the oven to 180C. Yes, you're gonna need it to bake these wings later. Line your baking tray with non-stick aluminum foil too and fold the edges so that you won't have to wash it later. The folded edges acts like a juice sealer just in case your chicken secretes a lot of oil while baking. It wouldn't though, just a precaution!
On to your dry mixture. In a medium sized bowl, put your flour, salt, chilli powder, and ground black pepper. You can also add a dash of garlic powder like I did just to give it an even more subtle flavor of the garlic.
Heat about 2 cups of oil on medium-high heat depending on the size of your pan but you'd like it deep enough to "deep fry" these chicken.
Coat all of your raw wings in your flour mixture and deep fry them using the oil you just heated. Make sure they are all "deep" as I've said previously so keeping this in mind, you might have to fry them in batches. Again, these are all depending on the size of your frying pan.
Cook them in about 5 minutes until they are just a little bit golden. Just a little bit, you're still going to bake them in the oven!
Now, when they're all done, line them up in your aluminum covered tray like this:
Put them in the oven for about 13 minutes on convection fan setting and then about 5 more minutes on the broil setting. The reason for this switch is because you want to intensify the golden color on those meat.
When the chicken is about 13 minutes done, start on your garlic parmesan sauce. Melt the butter in a small saucepan and wait for it to start bubbling. When it does, put either your garlic powder or your minced garlic and stir it enough to combine. Add a dash of salt, too!
Once it's combined and your kitchen is starting to smell of garlic, turn off the heat and put in the parmesan powder. Mix it.
Take off your chicken from the oven and put them in a bowl. Now drizzle all that sauce while it's still hot, cover the bowl with aluminum or plate and shake it. And I mean, so intense like you really mean it.
Garnish it with some parsley if you like or just eat it with rice or fries like it is.