Garlic parmesan wings remind me of the days where takeout seemed to be the primary way I ate. I loved ordering a variety of wing flavours from local wing spots in the city. Gar-Par wings or garlic parmesan wings were definitely on my list of go-to flavours. These wings are brined in buttermilk, dredged in a very well seasoned flour coating and fried until perfectly golden brown and crispy. They are then tossed in a cheesy, herby, buttery, garlicky coating and served! Yes these are not for the faint hearted but they are so tasty! If you are looking to make a fun appetizer that will sure please the masses or just want to try your hand at a buttermilk brine and a perfectly crunchy fried chicken, check this recipe out and make it today.
Garlic Parmesan Chicken Wings
Ingredients
Buttermilk Brine
- 1 tablespoon salt
- 1 1/2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 2 teaspoons cayenne powder
- 2 lbs chicken wings
- 3 cups buttermilk
Flour Coating
- 1 tablespoon salt
- 1 1/2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups all-purpose flour
Parmesan Coating and to Fry
- vegetable oil for frying
- salt to taste
- black pepper to taste
- 1 stick melted butter
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- 2 tablespoons. freshly chopped parsley
- 3/4 cups freshly grated Parmesan plus more for serving
Instructions
- Take your chicken wings and season with salt, pepper, paprika, onion powder, garlic powder, cayenne, and dried oregano.
- Coat your chicken wings evenly and pour the buttermilk over the chicken and stir until buttermilk is mixed with spices and chicken if coated.
- Cover and let sit in fridge for at least 2 hours or overnight.
- Make your flour coating my mixing all ingredients together in bowl, flour, salt, black pepper, paprika, garlic powder and onion powder and set aside.
- Heat the oil to about 325°F (160°C) in a deep pot or a large cast iron.
- Take each wing and dredge in flour, shake off excess and dip back in buttermilk and back again in flour. Shake off excess flour and place aside until you have repeated this with all your wings.
- Fry your wings in your hot oil and cook for 7-8 minutes, until golden brown and cooked through. If using a shallower pot, you may have to flip the chickens half way through cooking.
- Rest the cooked chicken wings on a wire wire rack to let excess oil drain off. If for you happen to notice your chicken wings are undercooked because your oil was too hot and they browned too quickly, fear not. Just place your fried wings in a preheated over at 375 degrees and bake for 10 minutes until cooked through.
- Prepare your garlic parmesan coating by adding garlic powder, black pepper, salt and minced garlic to melted butter. Mix in chopped parsley.
- Place fried wings in a bowl and coat and buttery garlic mixture and sprinkle grated parmesan over your wings and toss gently to coat (make sure not to be too aggressive or chicken coating may fall off).
- Enjoy!
