These Garlic Parm Wings go through a marinade, and dusting, before being deep-fried crisp and tossed in that Special Garlic Parm Sauce. Creating these crazy good Parmigiano Wings with a kick of Buttery Garlic Flavors coming from the Special Garlic Sauce, with added Parmigiano Reggiano and Parsley. Add more freshly grated Parmigiano on top before serving. Optionally, serve it with more of that Special Garlic Sauce for dipping.
Servings: 2
Equipment
- 1 Deep Fryer
- 1 Mixing Bowl
- 1 Tong
Ingredients
- 2 lbs Chicken Wings
Marinade
- 1/2 C Water
- 1/4 C Neutral Oil
- 1 Tbl Parmigiano Reggiano
- 1 tsp Chicken Powder & Sea Salt
- 1/2 tsp Lemon Juice
- 1/4 tsp Onion Powder & Garlic Powder - each
- 1/8 tsp Black Pepper & Paprika - each
Wing Dusting
- 2 Tbl Cornstarch
- 1 tsp Flour
- 1/2 tsp Baking Soda
Special Garlic Parm Sauce
- 1/2 C Special Garlic Sauce
- 1/2 C Parmigiano - Finely Grated
- 2 Tbl Fresh Parsley - or 2 tsp dried Parsley
Instructions
- Marinade: Combine the marinade ingredients together in a bowl and marinate wings for at least 1 hour.
- Dusting: Preheat the Deep Fryer to 350F to 375F. Strain out the Wings and discard the marinade. Leave the Wings in the strainer to strain out while the Deep fryer is preheating. Combine the dusting ingredients together with the Wings and toss.
- Deep Fry: Deep Fry the Wings for 10 minutes. Give the basket a shake a few times to prevent the wings from sticking. After 10 minutes, lift them up and rest in the basket for a few minutes. When the Oil is at its hottest again, lower the wings in to fry a second time for 2 minutes. Lift the basket up and shake off any excess grease.
- Saucing: While the Wings are frying, combine all the ingredients for the Special Garlic Parm Sauce into a steel bowl. Add the Wings to toss and serve right away.Optionally add more freshly grated Parmigiano on top and with a side of Special Garlic Sauce for dipping.
Notes
Special Garlic Parm Sauce: Use 1/4 C of Special Garlic Sauce & Freshly Grated Parmigiano with 1 Tbl of Fresh Parsley or 1 tsp of Dried Parsley for every 1 lb (ca. 454 g) of Chicken Wings or about 10–12 pieces per serving.