Mazzio's - Wings: 10 Pc Garlic Parmesan (traditional) Recipe

Pat the 10 chicken wings dry with paper towels. If using whole wings, separate wingette and drumette and discard tips or save for stock.

Season the wings evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp paprika. Toss to coat.

Combine 1/4 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder in a large bowl. Toss the seasoned wings in this dry mix so they have a very light, even dusting. Shake off excess; this helps create a crisp exterior when fried.

Pour about 1 cup neutral oil into a heavy-bottomed skillet or pot—enough to give 1/2–1 inch depth. Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour/cornstarch mix into the oil; it should sizzle immediately.

Fry the wings in a single layer in batches (do not overcrowd). For 10 wings you may do two batches depending on pan size. Fry for 8–10 minutes per batch, turning occasionally, until the wings are golden brown and the internal temperature reaches 165°F (74°C).

Use a slotted spoon or tongs to transfer the cooked wings to a wire rack set over a baking sheet to drain and stay crisp. Repeat with remaining wings. Let rest 2–3 minutes before saucing.

While the wings fry (or immediately after the last batch finishes), melt 4 tbs unsalted butter in a medium saucepan over low-medium heat.

Add the 4 minced garlic cloves and cook gently for 45–60 seconds until fragrant but not browned (browned garlic tastes bitter). Stir constantly to avoid sticking.

Stir in 2 tablespoons heavy cream and 1 teaspoon fresh lemon juice to create a loose sauce base. Warm to a gentle simmer but do not boil.

Remove the pan from heat and whisk in 3/4 cup freshly grated Parmesan and 1/8 cup grated Pecorino Romano (if using) until the cheeses melt into a creamy sauce. If the sauce is too thick, return to low heat and add up to 1 tablespoon additional cream or a splash of milk to adjust consistency.

Season the sauce with 1/4 tsp ground black pepper, 1/8 tsp red pepper flakes (optional), and 1/4 tsp salt. Stir in 2 tbs finely chopped fresh parsley. Taste and adjust salt/pepper as needed.

Place the fried wings in a large mixing bowl. Pour the warm garlic Parmesan sauce over the wings and toss gently but thoroughly so each wing is evenly coated. Work quickly so the cheese adheres while still warm.

Transfer the sauced wings to a serving platter. Sprinkle with an additional 1/4 cup grated Parmesan and the reserved 1 tablespoon fresh parsley leaves for garnish. Serve immediately with lemon wedges on the side.

Optional: Serve with celery sticks and blue cheese or ranch dressing for dipping.