GARLIC PARMESAN WINGS
LOOK NO FURTHER FOR YOUR NEXT CROWD-PLEASING GAME DAY APPETIZER! THESE WINGS ARE OVEN BAKED TO PERFECTION AND FULL OF FLAVOR.
MOST OF THE PREP WORK CAN BE DONE THE DAY BEFORE, WHICH IS ALWAYS A WIN IN OUR BOOK.
GARLIC PARMESAN WINGS
FOR GLAZE:
½ pound Butter
4 T Fine Chopped Garlic
Two Fresh Lemons (Juice and Zest)
2 Bunches Fresh Italian Parsley (chopped)
FOR WINGS:
5lbs Chicken Wings
Grape seed Oil As Needed
Salt and Black Pepper To Taste
Fresh Parmesan (finely grated)
FOR BRINE:
16 T Salt
12 Cups Water
4 T White Sugar
2 T Rough Chopped Ginger
6 Cloves Garlic
1 Bunch Fresh Thyme
2 Bay Leaves
1 Whole Clove
1 Cinnamon Stick
4 T White Vinegar
4 Cups Ice
Place all ingredients for brine except for the ice in a stockpot and simmer for 1 hour. Remove from heat and add the ice to help cool the mixture.
When mixture is fully cool, and ice is melted, strain it over the chicken wings and store in the fridge in a covered plastic container overnight
Pre-heat oven to 425 degrees
Remove wings from brine and pat dry using towels until the wings are completely dry.
Toss wings in plenty of grape seed oil and season lightly with salt and pepper (remember, the wings already have some seasoning from the brine)
Spread wings evenly over a roasting rack on a sheet pan covered in foil and bake until the skin begins to get dark and crispy (approx. 30-40 min)
While the wings are baking, place the butter and the chopped garlic in a sauce pot and simmer on medium until the garlic begins to brown lightly on the edges, approx. 12-15 min. Do not allow the garlic to go darker than light brown. Remove from heat and keep warm until wings are done
When the wings come out of the oven, add the remaining ingredients to the glaze and toss mixture thoroughly with the wings.
Serve on a large platter and finish with the grated Parmesan. Enjoy!