Garlic Parmesan Chicken Wings

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 OH BOY Chicken Wings!

But not just any Chicken Wings, these are crispy crunchy (like Fried Chicken), but have a deep flavorful Garlic Earthy flavor with hints of nutty Parmesan Cheese!

Yeap, this is the recipe of famous wings served at bars and burger joints around the world (well, the better ones anyway).  After all, these are not the drippy messy wings that take stacks of napkins to get your fingers clean.  These have the same bohemian elegance as fried chicken, while at the same time keeping you neat and clean!

But let's not forget the taste.  SO loaded, I usually do not serve these with any dipping sauce (although of course, blue cheese works great).

And one mor... BUT, the flavors are not the dreaded HOT SPICY flavors of more traditional wings.  Dandys who want to avoid spice will find these wildly popular...

Something anyone, even those risk averse will

Enjoy!!!

 OK... Here's what I did...

Garlic Parmesan
Chicken Wings

Ingredients

• 20 Chicken Wings, cut apart, drummettes and wingettes
• 1 Cup Flour
• 1 TBS Cornstarch
• Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom
• FOR THE SAUCE -
  1/2 Cup Butter (1 Stick)
• 2 tsp Garlic powder
• 3 Cloves Fresh garlic, Smashed and minced fine
• 3 TBS Parmasan Cheese
• Sesame Seed Low Salt Alternative
  1 tsp each Black Sesame Seeds
  1 tsp White Sesame Seeds
  1 tsp Garlic Flakes
  1 tsp Coarse Grind Sea Salt
• Additional parmesan Cheese for Garnish

Cooking Directions

1. Heat the Canola Oil over medium high heat until you reach the "Popping Stage" (when you add drops of water to the oil and it starts to POP)/
2. Dry each chicken wing with a paper towel.
3. In a ZipLock bag, add the flour and cornstarch (Shake to mix).  Then add the chicken wings, seal and shake to coat.
4. Preheat the oven to 350 degrees.
5. Work in batches, add 1/2 of the coated wings to the oil.  Do not crowd the wings, allow them to have their space, not touching the other wings.  Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
6. Repeat with second batch.
7. While the wings are cooking, prepare the sauce.  In a saute pan, melt the butter.  Set heat to a low simmer.  Add the Garlic powder, stir to mix.  Add the fresh minced garlic and again stir to mix.  Turn heat down just a little and allow a very low simmer for 5 minutes until the kitchen begins to really smell of cooking garlic.  
8. Just before the wings are done, add the Parmesan Cheese and the Sesame seed mix to the garlic butter mix and stir until melted.
9. When all batches of wings have been fried, add the wings to a bowl with the sauce and mix to evenly coat each wing.
10. Line a rimmed cookie sheet with aluminum foil (for easy clean up).  Place the wings on the sheet, again giving space, not touching.
11. Bake for 15 minutes until the skin begins to crisp up.  Sprinkle additional Parmesan Cheese on the wings
12. Serve Hot with a Blue Cheese or cool Ranch dipping sauce and ENJOY!

Chicken Wings with CAJUN Alabama White Sauce

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OH BOY ... Chicken Wings!

But not just any chicken wings, these have the near legendary ALABAMA WHITE Sauce made famous by Chris Lilly and the Big Bob Gibson BBQ joint.

For those that don't know, Alabama White sauce is mostly Mayonnaise thinned with Cider Vinegar and  spices to create a near perfect sauce for chicken.  I have done a couple of posts using this sauce.  It is not possible to "Can" the sauce for long term storage.  The recipe I use makes about 2 cups (you can cut the measurements in half if you like).  That usually gets me 2 or three meals (or one big dinner party) using the sauce.  It stores fine in the fridge for about 3 weeks.

I love chicken wings.  I use the fry/bake method to get perfectly cooked wings.  Just the right crispiness, always cooked through and delicious.  Since this is a mayo based sauce, you can not Bake the sauce into the wing (as with almost every other sauced wing recipe you find on this blog).

Instead, Fry... then bake... Then Baptise the wings with the sauce!

Wings, loaded with Cajun flavors, loaded with the classic Alabama white flavors and just about my very favorite flavor of Chicken Wings...

Give this new look, new flavor a try.  You will...
ENJOY!

 OK... Here's what I did...

Chicken Wings with
Alabama White Sauce

First, The Alabama White Sauce Recipe...

Ingredients

• 2 Cups Mayonnaise
• 1 Cup Apple Cider Vinegar
• 2 TBS Lemon Juice
• Several turns of a Pepper Grinder
• 1 tsp Sea Salt
• 2 TBS (more or less - To Taste) Cajun Spice mix

1. Mix all ingredients together.
2. It is important to taste as you add the Cajun Spice Mix. Add "to taste"
3. Refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
4. Or drizzle over cooked Chicken Parts on a serving platter (Baptized)
5. OR... This sauce is also great as a dipping sauce so set some aside for a veggie tray.
6. Serve chilled and ENJOY!!!

And For the Wings...

Ingredients

• 20 Chicken Wings, cut apart, drummettes and wingettes
• 1 Cup Flour
• 1 TBS Cornstarch
• Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom

Cooking Directions

1. Heat the Canola Oil over medium high heat until you reach the "Popping Stage" (when you add drops of water to the oil and it starts to POP)/
2. Dry each chicken wing with a paper towel.
3. In a ZipLock bag, add the flour and cornstarch (Shake to mix).  Then add the chicken wings, seal and shake to coat.
4. Preheat the oven to 350 degrees.
5. Work in batches, add 1/2 of the coated wings to the oil.  Do not crowd the wings, allow them to have their space, not touching the other wings.  Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
6. Repeat with second batch.
7. When all batches of wings have been fried, Line a rimmed cookie sheet with aluminum foil (for easy clean up).  Place the wings on the sheet, again giving space, not touching.
8. Bake for 15 minutes until the skin begins to crisp up and caramelize.
9. And finally, Baptize the Chicken Wings, dip each wing into the Alabama White Sauce 
10. Serve Warm and ENJOY!

Honey Bourbon Sriracha Sauced Fried Grilled Chicken Wings

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Ah... The illusive "Perfect" Chicken Wing...  So many options for toppings, so many options for styles of cooking (fried, baked, grilled... I even read a blogger's "perfect wing" recipe that was microwaved... but I digress).

I have to admit I am a chicken wing addict.  When the perfect balance of heat spices and sweet sauces combine with sticky and crispy texture, I am in heaven.  I could eat em by the dozens.

The quest for perfection will be a never ending journey I suspect.  But what a ride.  For me, right now, at this point in my life, these are my current version of the perfect chicken wing...

Heat from the gift of the food gods, Sriracha Sauce
Sweet from Honey
An Earthy bite from the Bourbon.

Fried with a simple thin layer of breading to insure juicy chicken
Grilled to achieve a crispy texture while still maintaining that glorious gooey wet sauce!

To quote Ira Gershwin... Who could ask for anything more???

 First thing I did was to flour the wings.  Flour only, no egg.

Simple enough...
Big plastic bag
Big scoop of flour
Big scoop (about 1/3rd cup) of my ubiquitous salt substitute, SODOM and GOMORRAH (equal parts Course grain Salt, Garlic Flakes and Black and white Sesame Seeds)

Add chicken, shake.

 Next I fried em.

Canola Oil works best, higher burn temperature.  Peanut oil is also a great option.  I was most of the way through the process when I realized I was low on oil.  SO I made these in a small sauce pan with just enough oil to cover the wings (about half way up the side).  So I worked in batches.

Heat the oil to 360 degrees.
Cook ONLY for 6 minutes.  Just long enough to insure they are cooked through.  If you have unusually large drumettes, add a minute.  If you are cooking the smaller wing portion, knock it down to only 5 minutes.  but 6 minutes is the general rule of thumb.

 While these are cooking, make up your sauce...

1/4 cup Honey
1/4 cup Soy Sauce
1/4 cup Whiskey (Bourbon if it comes from Kentucky)
Sriracha hot sauce to taste (I used 1 TBS).  Add more if you like them HOT... less if you want a hint of heat.
1 TBS Ground Ginger

Whisk until well combined.  Go ahead and taste test.  add more sriracha if you like, more honey if you added too much.

 Time to sauce the wings.

Dip and coat well.  At this stage, you could simply serve as is.  Most of the time when you order wings at a bar this is how they are served, fried and then sauced.

Me... I add an extra step... Grilling the already cooked wings to add an extra texture... crispy patches of skin and heating up the sauce.

Serve em while they are hot and wish you made more, they will go quick!