Friday, December 25, 2015

Garlic Parmesan Chicken Wings

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Merry Christmas!

It's Christmas and my mom went to our province to visit my grandfather and my brother is in Japan for his 6-month training.  So, it's only me and my dad who are at home.  We just had a simple Pancit Malabon this Christmas eve to celebrate Noche Buena as we don't usually prepare for this occasion.  We usually prepare more foods on Media Noche than Noche Buena.

I had planned to cook some fried chicken wings for the Noche Buena but I got lazy and opted my mom buying Pancit Malabon for our Noche Buena.  Since we are only two left at home, I decided to cook the chicken wings a la Garlic Parmesan Wings of Wingman.  It's one of our favorite place to hangout and chill.

My mom bought a half kilo of chicken wings, roughly about 7 pieces.  I divided the chicken wings into two parts and marinate it with a dry rub of salt, black pepper and paprika.  I placed it in the fridge for an hour and another 30 minutes outside the fridge before frying.  Since we are only two, I decided to only fry 3 pieces of the chicken wings and save the rest for tonight.


1/2 kilo                                       Chicken Wings, divide into two parts (drummette and wingette + tip)
1 1/2 teaspoons                          Salt
1/2 teaspoon                               Black Pepper
3 Tablespoons                            Paprika
1 cup                                           All Purpose Flour
4 Tablespoons                            Butter
6 cloves                                      Garlic, finely chopped
1/2 teaspoon                               Dried Thyme
1/4 cup                                       Dried Parmesan Cheese
1/2 cup                                       All Purpose Cream
1 1/2 teaspoons                          White Vinegar
Salt to taste
dash of dried Thyme
Oil for deep frying


Thoroughly clean the chicken wings.

Combine salt, black pepper and paprika.  Rub the chicken wings with the dry rub and marinate for atleast an hour.  Take out of the fridge atleast 30 minutes before frying.

Drench the chicken wings into the flour once and shake to remove excess flour.  Just a thin coating of flour will do.  Deep fry the chicken wings into hot vegetable oil until golden brown.  Drain to remove excess oil and shake to remove some crumbs.  Set a side.

Melt butter in a very low heat and add garlic and thyme.  We want to extract the flavor of the garlic in a very, very low heat.  The garlic must still be white in color.  We don't have to wait until it's golden brown.  Switch off the heat and dropped the fried wings into it.  Mix everything together until every wings is covered with the garlic butter.  Place the coated fried wings in a swallow bowl and add the Parmesan cheese.  Cover and shake until everything is coated with the Parmesan Cheese.  Serve with sour cream dipping sauce.

For the sour cream dipping sauce.  Combine the all purpose cream and vinegar but do not mix them yet.  Wait for one minutes before mixing.  Season with salt and thyme to taste.

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