Garlicky-Parmesan Chicken Wings
Serves approximately 4
8 cups warm water
1/3 cup kosher salt
1/3 cup sugar
1/3 cup hot sauce, I like Frank’s
8-10 sprigs fresh thyme
8-10 sprigs fresh parsley
1 head of garlic, cut in half
1 lemon, cut in half
1 tablespoon black peppercorns
2 bay leaves
2 pounds chicken wings, separate wings at the joint with tips removedvegetable oil
2 cups all purpose flour
½ cup rice flour or cornstarch
1 tablespoon onion power
2 tablespoons garlic powder, divided
1 teaspoon cayenne power
1 cup unsalted butter
½ cup olive oil
2 tablespoons finely minced garlic
¼ teaspoon red pepper flakes
1 cup finely grated Parmesan cheese
1/3 cup shredded Parmesan cheese*
½ cup chopped fresh parsley
In a large container, whisk the warm water with salt, sugar, and hot sauce until everything has dissolved. Add the thyme, parsley sprigs, garlic, lemon, peppercorns and bay leaves. Add the chicken wings and push down to ensure that all pieces are submerged. Cover the container and refrigerate overnight or about 8 hours.
Drain the chicken and pat dry with paper towels.
In a large, heavy bottom pot, fill 2-3 inches of oil. Heat until temperature reaches 350 degrees F.
While the oil heats, combine the flour, cornstarch, onion powder, 1 tablespoon garlic power, and cayenne power in a large resealable bag. Close the bag and gently toss until the ingredients have combined. In batches, toss the chicken wings in the dried mixture until well coated and shake off any excess. Place the coated wings on a rack fitted over a baking sheet. This will help set the crust.
Begin making the garlic butter sauce by adding the butter, olive oil, remaining garlic powder, minced garlic and pepper flakes in a small saucepan. Over low heat, cook for 10-15 minutes–be careful not to burn the garlic.
Once the frying oil reaches 350 degrees F, begin frying the wings in batches, turning occasionally. Fry the wings for about 10 minutes each batch until they have turned golden brown. Transfer the fried wings to a clean rack fitted over a baking sheet and keep warm in a low temperature oven. Repeat until all the wings have been fried.
Place all the wings in a large bowl. Add several spoonfuls of garlic butter sauce and grated Parmesan cheese. Toss well until all the wings have been coated—adding more garlic butter sauce as needed. Plate the wings and sprinkle the tops with the shredded Parmesan cheese and parsley. Serve immediately with blue cheese dressing, ranch dressing, carrots and celery sticks.
*I like the different textures that come from using both grated and shredded Parmesan. But if you want to use one over the other–knock yourself out!
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.