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
- 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
- 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)/
- Dry each chicken wing with a paper towel.
- In a ZipLock bag, add the flour and cornstarch (Shake to mix). Then add the chicken wings, seal and shake to coat.
- Preheat the oven to 350 degrees.
- 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.
- Repeat with second batch.
- 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.
- Just before the wings are done, add the Parmesan Cheese and the Sesame seed mix to the garlic butter mix and stir until melted.
- When all batches of wings have been fried, add the wings to a bowl with the sauce and mix to evenly coat each wing.
- Line a rimmed cookie sheet with aluminum foil (for easy clean up). Place the wings on the sheet, again giving space, not touching.
- Bake for 15 minutes until the skin begins to crisp up. Sprinkle additional Parmesan Cheese on the wings
- Serve Hot with a Blue Cheese or cool Ranch dipping sauce and ENJOY!
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