Chicken wings are the quintessential pub snack. Ideal for game day parties, messy barbecues, and enjoyed by both kids and adults – these chicken wings are sure to please everyone. However, I’ve teamed up with Westgold Butter to elevate this classic dish! Allow me to introduce my garlic confit chicken wings topped with parmesan cheese.
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Garlic Confit Chicken Wings
Garlic confit butter parmesan chicken wings may be a mouthful to say, but each component plays a crucial role in enhancing the flavor of this dish. These wings offer a unique twist on a beloved favorite.
The Importance of Butter
For this recipe, it’s crucial to use a high-quality butter. Westgold Butter is incredibly rich and indulgent, making it the ideal choice for crafting a smooth and creamy sauce to perfectly envelop the wings. Tossing them in this sauce will transform them into a spectacular barbecue delight.
Crafting the Ideal Wings
To achieve the perfect chicken wing, there are a few essentials, including baking powder. Why? Because it’s essential for creating that much-desired crunch. While garlic confit chicken wings are luxurious, they still need that quintessential wing texture. Ensuring they’re properly dried in the fridge is the first step, and incorporating baking powder is the second. These steps are vital, so don’t skip them!
Perfecting the Sauce
A garlic confit chicken wing wouldn’t be complete without its garlic confit sauce. There are a few key points to consider when making this rich sauce. Once it starts to foam, you’ll need to incorporate the parmesan. This might initially make your sauce appear broken, but don’t worry! It will consolidate nicely once you add the sour cream and water.
When you reduce the heat and add the sour cream, the sauce will quickly come together. Once the wings are ready, toss them well to ensure they are fully coated in the sauce. All that’s left is to grab a napkin to wipe the delicious sauce off your face! Enjoy!
If you attempt these chicken wings, please tag me on Instagram, TikTok or Pinterest so I can admire your incredible creations! If you have any inquiries or wish to leave feedback, feel free to do so here! I always enjoy addressing your food and recipe questions and hearing your thoughts on my dishes.
Images by Alanna Penna Photography.
Garlic Confit Chicken Wings
This is a fantastic game day snack or the perfect dish to bring to a barbecue, but we are elevating it to garlic confit chicken wings.
Ingredients
- 1.8 kg chicken wings 4lbs
- 1 tbsp baking powder
- 1 tbsp sweet paprika
- 1 tsp onion powder
- 5 tbsp Westgold salted butter 70g
- 1/2 cup parmesan grated
- 12 garlic confit cloves or 4 raw garlic cloves, minced
- 1/2 cup sour cream
- 2 tbsp parsley finely diced
Instructions
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Begin this step the night before. Lay the chicken wings on a rimmed baking tray and refrigerate them uncovered for at least 4 hours or ideally overnight.
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Preheat your oven to 250 F / 120 C.
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Take the wings from the fridge and line the bottom of the baking tray with aluminum foil. Spray the rack with oil to prevent sticking.
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Transfer the chicken wings to a large bowl and sprinkle with baking powder, sweet paprika, onion powder, and a generous amount of salt and pepper. Mix thoroughly with your hands until fully combined.
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Arrange the wings on the wire rack. It’s fine if they touch each other; bake for 30 minutes.
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Increase the oven temperature to 425 F / 220 C and continue to bake for another 30 to 40 minutes, or until the wings are golden brown and crisp.
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While the wings are baking, prepare the sauce. In a saucepan over medium heat, melt the butter. Once it starts to foam, drizzle in some olive oil and mix in the parmesan and garlic confit. Stir with a wooden spoon, crushing the garlic confit cloves as you go. The sauce may look broken at this point, but don’t fret; it will come together!
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Lower the heat and blend in the sour cream along with a splash of water. This is when the sauce will unify and become silky and smooth. Stir until well emulsified.
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Transfer the wings to a bowl and coat them thoroughly with the sauce. Sprinkle with fresh parsley, add a bit of black pepper, and more parmesan. Serve immediately.