Mazzio's - Wings: 15 Pc Garlic Parmesan (traditional) Recipe

Prep and dry

Pat the 15 chicken wings thoroughly dry with paper towels. Removing surface moisture helps the skin crisp.

If using whole wings, separate into drumettes and flats and discard tips or reserve for stock.

Place the wings in a large bowl. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 tablespoon baking powder. Toss thoroughly to coat each wing evenly. The baking powder helps crisp the skin during cooking.

Arrange wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes if time allows (this further dries the skin). If short on time, proceed directly to cooking.

Cook (oven method - traditional)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving some space between each for air circulation.

Roast for 25 minutes, then flip each wing and roast an additional 15–20 minutes, or until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total cooking time ~40–45 minutes depending on oven and wing size.

Alternative: Frying

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry wings in batches 8–10 minutes until cooked through and skin is golden-crisp. Drain on paper towels. Continue with sauce step.

While wings are finishing, make the sauce: in a small saucepan over low heat melt 6 tablespoons unsalted butter.

Add 4 cloves minced garlic and gently cook 1–2 minutes, stirring, until fragrant but not browned (browned garlic will taste bitter).

Stir in 3 tablespoons grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon lemon juice, 1 teaspoon honey, 1 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep the heat low and stir until the cheese is incorporated and the sauce is smooth. Taste and adjust seasoning.

If the sauce seems too thick, add up to 1 tablespoon warm water to loosen slightly. Keep warm until wings are ready.

Place the cooked 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.

Transfer wings to a serving platter. Sprinkle with the reserved 2 tablespoons extra grated Parmesan and 1 tablespoon chopped parsley. Serve immediately with lemon wedges and optional ranch or blue cheese dressing.