During the infamous 2020 shutdown, my daughter and I were obsessed with the garlic parm wings from our local brewery. It was a win-win because we were helping support local business during an unprecedented time and it was a night off from cooking. In reality, the main reason was because they were just so damn good! They weren't the typical garlic parm wings you get at most places, drowning in an oil based chemical shitstorm. These wings were dripping in real butter, fresh chopped garlic and parsley, and freshly grated parmesan cheese.
I wanted to recreate these wings in a clean and delish way. As good as those brewery wings were, they were clearly fried in oil. Did you know that most oils are a huge source of inflammation and chemicals in the average person's diet? Did you also know that you can get the same crispy wing results by cooking them at home in your oven or air fryer? You also have the option to fry them at home. If you are going to fry, I recommend using avocado oil to get the best results.
When I signed up for my Butcher Box subscription, they were running a promotion that sends me three pounds of free wings with every delivery. That works out great for us because we love wings and it's a great thing to make when were are having people over or just sitting around watching football. Right now, if you use my affiliate link, you can get two free NY strip steaks plus $100 off your order. That's a great deal and their products really are superior.
My husband and I made these wings a few weeks ago watching the Rihanna concert. If you have the ability to plan ahead, I definitely recommend taking the time to brine the wings - it makes for a juicier chicken wing and takes very little extra effort. However, this is not a necessary step. Once they were cooked, we tossed them in the luscious garlic butter and topped with fresh grated parmesan cheese. They were so dang good! What's your favorite wing sauce?
Ingredients
3 lbs chicken wings
6 cups water
1/2 cup kosher salt
1/3 cup coconut sugar
2 tbsp apple cider vinegar
2 tbsp red pepper flakes
2 tbsp ground black pepper
1 tbsp baking powder (aluminum free)
1/2 tsp garlic powder
1/4 tsp paprika
salt and pepper
2 tbsp fresh parsley, chopped
6 garlic cloves, minced
5 tbsp butter
4 tbsp parmesan cheese, grated
Directions
In a large pot, heat the water, salt, and coconut sugar until everything has dissolved. Stir in the red pepper flakes, black pepper, and apple cider vinegar and allow the brine to cool.
Once the brine has cooled, add the chicken wings. Make sure that the wings are fully submerged in the brine. Cover and refrigerate for 2-4 hours. Remove the wings and discard the liquid. Pat the wings completely dry with paper towels.
Preheat the oven to 450°. Place a wire rack on the baking sheet and spray the wire rack with coconut oil cooking spray to avoid sticking.
In a small bowl, combine the baking powder, garlic powder, paprika and salt and pepper. Generously season the wings on all sides and place the chicken wings on the wire rack skin side up, leaving a little room in-between to avoid steaming them. Bake for 25-35 minutes, flipping half way through. They should be golden brown and an internal temperature of 165°.
When the wings are almost done, make your sauce. In a small saucepan (or microwave), melt the butter and fresh garlic together. Once the wings are cooked, add them to a large bowl with the garlic butter, parmesan cheese and parsley. Toss to evenly coat the wings.
Serve and enjoy immediately for best results.
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