GARLIC PARMESAN CHICKEN WINGS RECIPE WINGSTOP RECIPES

WINGSTOP GARLIC PARMESAN WINGS - TOP SECRET RECIPES

Wingstop Garlic Parmesan Wings - Top Secret Recipes image

If you feel like diving into a pile of wings with big flavor and no heat, you'll love this hack of a top pick at Wingstop. At the restaurant, these wings are deliciously doused with a buttery garlic Parmesan baste and then sprinkled with grated Parmesan cheese. A home clone is easy when you toss crispy wings in this hack of the top secret baste and top them with a snowfall of good Parmesan cheese. To duplicate the baste, you clarify a stick of butter, then add a little oil so that the butter doesn’t solidify. Parmesan cheese, garlic, and salt are mixed in, then the sauce is set aside to cool and thicken. Once the wings are fried to a golden brown, toss them with the baste in a bowl, then grab the grated Parm and make it snow. Check out my other Wingstop clone recipes here.

Provided by Todd Wilbur

Total Time 40 minutes0S

Prep Time 15 minutes0S

Cook Time 25 minutes0S

Ingredients

GARLIC AND PARMESAN CHICKEN WINGS RECIPE | ALLRECIPES

Garlic and Parmesan Chicken Wings Recipe | Allrecipes image

The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer.

Provided by Chef John

Categories Appetizers and Snacks Meat and Poultry Chicken

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 pounds chicken wings

Number Of Ingredients 16

Ingredients

cooking spray
3 quarts cold water
? cup balsamic vinegar
¼ cup salt
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
8 cloves garlic, minced
1 pinch salt
3 tablespoons olive oil, or as needed
1 tablespoon freshly ground black pepper
2 teaspoons red pepper flakes, or to taste
4 pounds chicken wings, separated at joints, tips discarded
2 tablespoons fine bread crumbs
1 cup finely grated Parmigiano-Reggiano cheese, divided

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
Bake in the preheated oven until browned, 20 to 25 minutes.

Nutrition Facts : Calories 276 calories, CarbohydrateContent 5.4 g, CholesterolContent 56.5 mg, FatContent 19.3 g, FiberContent 0.8 g, ProteinContent 19.8 g, SaturatedFatContent 5.6 g, SodiumContent 246.1 mg, SugarContent 1.8 g

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If you feel like diving into a pile of wings with big flavor and no heat, you'll love this hack of a top pick at Wingstop. At the restaurant, these wings are deliciously doused with a buttery garlic Parmesan baste and then sprinkled with grated Parmesan cheese. A home clone is easy when you toss crispy wings in this hack of the top secret baste and top them with a snowfall of good Parmesan cheese. To duplicate the baste, you clarify a stick of butter, then add a little oil so that the butter doesn’t solidify. Parmesan cheese, garlic, and salt are mixed in, then the sauce is set aside to cool and thicken. Once the wings are fried to a golden brown, toss them with the baste in a bowl, then grab the grated Parm and make it snow. Check out my other Wingstop clone recipes here.
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