Garlic Parmesan Chicken Wings

Ingredients

• 2 lb Chicken wings (Skin-on; separated into drumettes and wingettes)
• Salt (To taste, for the chicken marinade)
• 1 tbsp Baking powder (For the marinade)
• 1 tbsp Smoked paprika powder (For the chicken marinade)
• 1 tbsp Garlic powder (For the chicken marinade)
• 1 tsp Onion powder (For the chicken marinade)
• 1 tsp Black pepper powder (For the chicken marinade)
• 3 tbsp Oil (For the chicken marinade)
• Oil (For deep frying)
• 1 cup All-purpose flour (For the wet batter)
• 0.5 cup Cornstarch (For the wet batter)
• 0.5 cup Rice flour (Optional; substitute with 0.5 cup all-purpose flour if not using)
• Salt (To taste, for the wet batter)
• 1 tbsp Smoked paprika powder (For the wet batter)
• 1 tsp Onion powder (For the wet batter)
• 1 tbsp Garlic powder (For the wet batter)
• 1 tsp Black pepper powder (For the wet batter)
• 1.25 cup Sparkling water or cold water (To make a thick, pancake-like batter)
• 0.333 cup Butter (For the garlic butter sauce)
• 4 Fresh garlic (Cloves, minced)
• 1 tsp Red chili flakes (For the sauce)
• 0.333 cup Kewpie mayonnaise (For the sauce)
• Salt (To taste, for the sauce)
• 1 tsp Smoked paprika powder (For the sauce)
• 0.5 tsp Black pepper powder (For the sauce)
• 1 tbsp Parsley (Finely chopped)
• 0.333 cup Parmesan cheese (Freshly grated; plus more for garnish if desired)

Steps

1. 1

   Pat the chicken wings dry and place them in a mixing bowl.

2. 2

   Add the 3 tablespoons oil and baking powder to the wings.

3. 3

   Season with salt, smoked paprika, garlic powder, onion powder, and black pepper powder. Mix thoroughly to coat the wings.

4. 4

   Cover and marinate the wings for 2–3 hours, or overnight.

5. 5

   To make the wet batter, combine the all-purpose flour, cornstarch, rice flour if using, salt, smoked paprika, onion powder, garlic powder, and black pepper in another bowl.

6. 6

   Pour in the sparkling water or cold water and whisk until smooth and thick, with the consistency of pancake batter.

7. 7

   Preheat the deep-frying oil to 365°F (185°C).

8. 8

   Coat the marinated wings in the wet batter.

9. 9

   Carefully place 4–5 battered wings into the hot oil at a time, taking care not to overcrowd the pan.

10. 10

    Reduce the heat to medium and fry the wings for 6–8 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).

11. 11

    For the garlic butter, melt the butter in a pan over medium heat.

12. 12

    Add the minced garlic and sauté for 1–2 minutes, until fragrant.

13. 13

    In a bowl, combine the mayonnaise, salt, smoked paprika, black pepper, red chili flakes, and chopped parsley.

14. 14

    Add the garlic butter mixture and freshly grated Parmesan cheese to the bowl. Mix well to combine.

15. 15

    Toss the fried chicken wings in the garlic Parmesan sauce before serving.

16. 16

    Garnish with additional Parmesan cheese if desired and serve.

Notes

The source gives an optional overnight marinade. Rice flour is optional and may be replaced with an equal amount of all-purpose flour. The amount of deep-frying oil is not specified. Fry in batches to avoid overcrowding.

Nutrition per serving

• main
• chicken
• fried
• crispy
• spicy
• garlic parmesan
• party food