I stepped away from the usual hot chicken wings and made garlic-parmesan chicken wings instead last night. It worked out fine actually coz I didn’t have to save separate wings for the children since my son doesn’t like spicy food and my daughter is not allowed to have too much spicy food. She’s way too young to be enjoying hot-sauced coated chicken wings. I’ll give her a few more years, heh. The garlic-parmesan version is definitely something the entire family could enjoy.

Heat up oil in a frying pan. If you have a deep fryer then that’s good. If you don’t, use a pot or a pan that’s kinda deep to handle oil for deep frying.

In a bowl or a ziploc bag, pour about 2 cups of flour. Season with sprinkles of salt, black pepper, chili powder and a little bit of cumin powder. You can skip the cumin if you don’t want to. I just felt like throwing in a dash. Mix the flour and seasonings together.

Put half of the chicken wings into the bowl or bag to coat the chicken wings. It’s better to divide it in half or maybe even thirds so you’re not overcrowding the bowl or bag.

Test the oil if it’s ready. Sprinkle a little bit of the flour into the pan. If it sizzles then it’s ready. Place chicken wings into the pan. Do not overcrowd this either. Fry the wings in batches.

Here’s the trick to a crispy and crunchy chicken wings, cover the pan while frying. This also works with fried chicken. This trick not only makes the chicken wings crispy, it also helps cook the chicken pieces evenly, AND, you won’t have oil splattering around the stove.

So cover the pan, fry the wings for 8-10 minutes on one side, then uncover the pan, flip the wings and cook the other side. Place the cooked wings in a strainer with a bowl underneath to catch the excess grease. Repeat the process to cook the rest of the wings.

Peel 8 cloves of garlic. Mince them in a blender or a Magic Bullet if you have it. Set that aside. Wait until all the chicken wings are fried before going to the garlic step.

Once all the wings are fried, melt butter in a another pot.  Add the garlic to toast for a minute or 2. Turn the stove off then scrape the garlic out of the pan then place in a plate. Dump all of the chicken wings into the same pot, sprinkle the garlic on top. Mix the garlic and chicken wings by shaking the pan to toss the wings and garlic around. You can use a spatula instead but shaking is the best way IMO. Shake it left and right, then up and down. Just be careful the wings aren’t tossed out of the pot, hehe.

Sprinkle 1/2 cup of grated parmesan cheese on top. Shake the pot again to toss the cheese, and wings together. Sprinkle another 1/2 cup of cheese and do the shake/toss again.

Serve the garlic-parmesan chicken wings in a big platter. Cut up some celery sticks as a side dish.

I like blue cheese with my wings. Ranch is good too. Finger lickin’ goodness chicken wings. Perfect for football, UFC, and WWE parties, or weekend get-together with family and friends.

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Garlic-Parmesan Chicken Wings
6-8
 
Ingredients
  • 1 bag of chicken wings
  • 2 cups of flour
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1 tsp chili powder
  • a dash of cumin(optional)
  • 3 tbsp of butter
  • 8 cloves of garlic, peeled & minced
  • vegetable oil for deep frying
  • 1 cup of grated parmesan cheese
Instructions
  1. Heat up oil in a frying pan. If you have a deep fryer then that’s good. If you don’t use a pot or a pan that’s kinda deep to handle oil for deep frying.
  2. In a bowl or a ziploc bag, pour about 2 cups of flour. Season with sprinkles of salt, black pepper, chili powder and a little bit of cumin powder. You can skip the cumin if you don’t want to. I just felt like throwing in a dash. Mix the flour and seasonings together.
  3. Put half of the chicken wings into the bowl or bag to coat the chicken wings. It’s better to divide it in half or maybe even thirds so you’re not over crowding the bowl or bag.
  4. Test the oil if it’s ready. Sprinkle a little bit of the flour into the pan. If it sizzles then it’s ready. Place chicken wings into the pan. Do not overcrowd this either. Fry the wings in batches.
  5. Cover the pan, fry the wings for 8-10 minutes on one side, then uncover the pan, flip the wings and cook the other side. Place the cooked wings in a strainer with a bowl underneath to catch the excess grease. Repeat the process to cook the rest of the wings.
  6. Peel 8 cloves of garlic. Mince them in a blender or a Magic Bullet if you have it. Set that aside. Wait until all the chicken wings are fried before going to the garlic step.
  7. Once all the wings are fried, melt butter in a another pot. Add the garlic to toast for a minute or less. Turn the stove off then scrape the garlic out of the pan then place in a plate. Dump all of the chicken wings into the same pot, sprinkle the garlic on top. Mix the garlic and chicken wings by shaking the pan to toss the wings and garlic around. You can use a spatula instead but shaking is the best way IMO. Shake it left and right, then up and down. Just be careful the wings aren’t tossed out of the pot, hehe.
  8. Sprinkle ½ cup of grated parmesan cheese on top. Shake the pot again to toss the cheese, and wings together. Sprinkle another ½ cup of cheese and do the shake/toss again.
  9. Serve the garlic-parmesan chicken wings in a big platter. Cut up some celery sticks as a side dish. Blue Cheese dressing is a good dip for wings. Ranch is good too.
Notes
The trick to a crispy and crunchy chicken wings is to cover the pan while frying. This also works with fried chicken. This trick not only makes the chicken wings crispy, it also helps cook the chicken pieces evenly, AND, you won’t have oil splattering around the stove.

 

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