Parmesan Garlic Wings

Chicken wings are a perennial favorite in our house. We order them frequently at restaurants and for takeout and also make them at home. While I still love Buffalo-style wings (as seen in my 2015 recipe), I've been experimenting with parmesan garlic wings lately. The air fry setting on our convection oven gives great, consistent results. A combination of potato and corn starch as a coating helps get the wings crispy and helps them hang onto the sauce. Of course, the wings can be deep fried instead but air frying reduces the hassle and mess.

This recipe is the culmination of several test runs over which I've made many adjustments. In the first attempt, I cooked the garlic in butter and added the cheese, which promptly fused together into a big mass. I realized what I needed was some liquid for the cheese to melt into, creating basically a thicker version of sauce Mornay (last seen on this blog as part of a croque madame). This creamy style of wings is commonly found at midwestern bars and pizza joints, like Vermillion's own Old Lumber Company, although mine might be a bit more complex. For a version omitting the cream, the wings could simply be tossed in the garlic butter and sprinkled with grated cheese before serving. 

The sauce is on the rich side, so I've made some adjustments to make the dish more balanced. Red pepper flakes add some background heat to the wings, but I don't add enough to make them overtly hot. A little lemon juice adds some much-needed acidity to a sauce that can otherwise be one note. Both of these elements can (and should) be adjusted to taste. The sauce is meant to be quite thick so it can coat the wings, but it can easily go too far into a paste-like consistency. It does thicken as it cools, so the wings are best served immediately when the sauce is ready. The parsley garnish is optional, but a little green goes a long way for the presentation.

Ingredients

Wings

• 7 chicken wings (about 1 1/2 lb.), split into drumsticks and flats, tips removed (save them for stock)
• 1/4 cup potato starch
• 1/4 cup corn starch
• Salt and pepper
• Vegetable oil

Sauce

• 2 Tbs. butter
• 4 cloves garlic, finely minced
• 1/2 tsp. red pepper flakes
• 2 tsp. all-purpose flour
• 1/2 cup cream
• 2 Tbs. milk
• 1/4 cup grated parmesan
• 1 1/2 tsp. lemon juice
• Salt and pepper to taste
• Chopped flat-leaf parsley

Instructions

Pat the chicken wings dry and season both sides with salt and pepper. In a large bowl, drizzle with vegetable oil and add potato and corn starch. Toss to coat thoroughly. Air fry at 475 degrees F for 20 minutes. Alternatively, bake at 500 degrees F. 

While the chicken cooks, melt butter in a saucier or saucepan over medium-low heat. Add the garlic and cook, stirring frequently, for a few minutes. Add the red pepper and flour, stir together, and cook a few more minutes. Add the cream and milk. Whisk together into a smooth sauce. 

Turn the heat to low. Add the parmesan and whisk together. Add lemon juice and whisk together. Season to taste with salt and pepper. Turn off the heat and add the cooked wings. Toss until completely coated, garnish with parsley, and serve immediately.