Creamy Garlic Parmesan Chicken Wings: A Flavor-Packed Appetizer

Ingredients

• For the Chicken Wings:
• 2 lbs chicken wings
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

For the Creamy Garlic Parmesan Sauce:

• ¼ cup unsalted butter
• 4 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Detailed Instructions Step 1:

Get the chicken wings ready. If you would rather fry the wings, preheat your oven to 400°F (200°C) or heat the oil in a deep fryer to 375°F (190°C). Using paper towels, pat dry the chicken wings to remove any remaining moisture, which will aid in their crispy texture. Toss the wings in a big basin with salt, pepper, garlic powder, and olive oil until well coated. Cook the chicken wings in step two to make baked wings. Arrange the spiced wings on a baking sheet covered with a wire rack. Bake the wings for 40 to 45 minutes, rotating them halfway through, or until they are crispy and golden brown.

Step 2. Regarding Fried Wings:

Wings should be fried in batches for 8 to 10 minutes, or until crispy and golden. Use paper towels to drain any extra oil.

Step 3:

Prepare the Parmesan Cream Sauce. Make the garlic Parmesan sauce while the wings are cooking. Melt the butter in a medium saucepan over a medium heat. Don’t allow the minced garlic to brown when you sauté it for one to two minutes, only until it becomes aromatic.

Step 4:

After adding the heavy cream, boil the mixture. When the cheese has melted and the sauce is smooth and creamy, add the grated Parmesan cheese and Italian seasoning and stir continuously. To taste, add salt and pepper for seasoning. Increase the amount of cream or add a drop of milk if the sauce seems too thick.

Step 5: Serve and Garnish

Transfer the wings to a serving platter and garnish with fresh parsley for a pop of color. Serve immediately with extra sauce on the side for dipping, if desired.