Garlic Parmesan Chicken Wings

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Chicken wings are great finger food for parties and get-togethers. These fingerlickingly delicious wings are first boiled, then baked until cripy and finally tossed with a heavenly cheesy garlicky sauce. You can also serve these wings as a main with some crunchy greens or potato wedges.

 

15 Chicken wings, drums and flats separated 5 tbsp Chicken schmaltz or butter 10 Garlic cloves, peeled and minced 1/2 tsp Dried Oregano 100 ml Chicken broth 100 ml Heavy cream 100 g Parmigiano Reggiano, grated Salt and Pepper to taste 1 tbsp Flat parsley, chopped

1. Bring a large pot of salted water to a boil. Add chicken wings and cook them for 7 minutes. Drain the wings in colander and then place on some kitchen paper towels and pat them dry.
2. Place 1 tablespoon of schmaltz in a large baking tray and place it in the oven. Preheat your oven to 230C/450F. When the schmaltz is melted, place the dried chicken wings, skin side down, onto the pan and bake for 30 minutes until golden and crispy.
3. Meanwhile, prepare the sauce. In a skillet heat up the remaining schmaltz, add garlic and cook for a minute, then add broth and cream and cook for about 10 minutes until thickened reduced by half.
4. Turn off the heat and stir in freshly grated parmesan and let it melt. Season with salt, pepper and flat parsley. Pour 1/3 of the sauce into a bowl for extra dunking. Return the chicken wings to the pan and toss with the sauce.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com