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Fried Garlic Parmesan Wings
Andre Lewis

Fried Garlic Parmesan Wings

Naked fried wings get garlic butter and finely grated Parmesan only after they drain. Adding cheese away from the oil keeps it savory rather than scorched, and fine shreds cling better than large curls. Serve promptly; buttered cheese softens crisp skin if the bowl waits too long.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 2 qt neutral frying oil
  • 6 tbsp unsalted butter
  • 4 garlic cloves minced
  • 1 cup finely grated Parmesan
  • 1/2 tsp black pepper

Method
 

  1. Pat the wings dry and season with salt and garlic powder.
  2. Heat 3 inches of oil in a heavy pot to 350°F and fry the wings in batches for 9 to 12 minutes until golden and at least 165°F inside.
  3. Drain on a wire rack while melting the butter in a small pan.
  4. Cook the minced garlic in the butter for 1 minute and remove from the heat.
  5. Toss the wings with garlic butter, Parmesan and black pepper and serve immediately.