Would you like garlic or parmesan on your wings? Yes. These are bomb. The wings are light and crisp and oh so juicy. The sauce is rich and flavorful. Adding the lemon zest to the butter sauce helps cut through the fat and add even more yummy goodness. The best part about these? After you finish the wings you get to eat all of the garlic parmesan yummy bits that fell to the bottom of your plate.
Photography by Sophie Marie Creative
- About 4 pounds chicken wings
- 2 tablespoons baking powder
- 1/4 cup flat leaf parsley; chopped
- Cooking oil
- 1 quart buttermilk; full fat
- 1/2 tablespoon salt
- 1 tablespoon sugar
- 1/4 cup pickle juice or jarred capers in brine
- 1 stick salted butter
- 3-4 cloves garlic; minced
- 1 lemon; zested
- 1/4 cup grated parmesan
- If the wings you bought are not already broken down, learn how to break them down yourself here.
- In a large bowl or ziplock bag, add in the brine ingredients and wings. Mix well then refrigerate for 8 hours or overnight (if using a bowl, cover tightly with plastic wrap before refrigerating).
- Remove the wings from the brine and thoroughly rinse with water to get all of the brine off of the wings. Pat the wings as dry as you can get them with paper towels. Coat the wings with the baking powder then transfer to a baking or drying rack so they are not sitting on top of each other.
- Add the butter and garlic into a small saucepan. Heat over medium low heat until the butter has melted and the garlic has softened. Add in the lemon zest and parmesan then set aside. Heat the sauce again just before serving.
- In a medium sized pot, fill with cooking oil about halfway up and heat to 275 degrees. Fry the wings in batches so you do not overcrowd the pot and bring down the oil temperature. Let them cook for about 5 minutes then drain and place on a plate lined with paper towels. Repeat until all of the wings have been fried. Raise the oil temperature to 350 degrees. Re-fry the wings at the higher temperature for an additional 5 minutes or until browned and cooked through. Repeat until all of the wings have been re-fried. Add all of the cooked wings to a large mixing bowl. Pour over the butter sauce and sprinkle in the parsley. Toss to coat and serve immediately.