Ultra crispy, buttery, cheesy wings are a hard one to resist. Yes, we love the typical buffalo wings BUT this garlic and parm wings is quite difficult to resist! 🤤 We used both fresh garlic and garlic powder for that flavourful bite for this recipe and finished it off with a generous grating of parmesan and drizzle of butter - you’ve got yourself a winner dish right there! 😍
🕒 1.5 hours 👤 3-4 people
Ingredients
500g chicken wings
Oil for frying
Marinade
5 cloves garlic, minced / grated
1.5 tbsp ginger, minced / grated
250ml buttermilk
2 tbsp salt
1 tbsp pepper
Flour coating
1 cup cornstarch
1 cup sweet potato starch / tapioca starch
2 tbsp garlic powder
1 tbsp salt
1/2 tbsp pepper
Garlic & Parmesan Sauce
100g butter
3 cloves garlic, finely minced / grated
2 tbsp grated parmesan
Optional: Squeeze of lemon to taste
Chopped parsley for garnish
Salt & pepper to taste
Method
Marinate your chicken with marinade ingredients and set aside for a minimum of 2 hours or for a deeper flavour overnight
Coating and Frying
In a tray, combine flour coating ingredients and mix well and coat each wing with the flour coating.
When ready to cook, heat oil in a deep pan or deep fryer.
Deep fry wings for about 5-7 minutes or until golden brown and then drain excess oil on a wire rack.
When finished frying, leave in the oven at 160C and prepare your sauce for coating!
Sauce
In a pan, melt butter and add finely minced garlic.
Cook the garlic until fragrant but be sure not to burn it!
Add parmesan, salt and pepper and stir.
When serving, place chicken wings in a large bowl, pour the sauce and toss until evenly coated.
Serve with an extra grating of parmesan, chopped parsley for garnish and a squeeze of lemon if desired!
