Copycat Buffalo Wild Wings Parmesan Garlic Wings
A premium version featuring high-quality ingredients and a clarified butter sauce for a luxurious experience.
2 lbs
Chicken Wings-organic, free-range
1/4 cup
Kosher Salt
1 tbsp
Brown Sugar
1 tsp
Smoked Paprika
1 cup
Unsalted Butter
See all 11 ingredients ↓
A premium version featuring high-quality ingredients and a clarified butter sauce for a luxurious experience.
Instructions
- Combine Kosher Salt, Brown Sugar, and Smoked Paprika with 6 cups of water. Brine Chicken wings for 1 hour.
- Preheat oven to 425°F (220°C).
- Remove wings from brine, pat completely dry, and arrange on a wire rack set over a baking sheet.
- Bake for 40 minutes, flipping halfway through.
- While wings are baking, clarify the Butter (remove milk solids).
- In a saucepan, heat clarified Butter over medium heat.
- Add Garlic and cook for 1 minute, until fragrant.
- Deglaze the pan with Dry Sherry, scraping up any browned bits.
- Stir in Parmigiano-Reggiano, Frank's RedHot Sauce, Garlic Powder, and Black Pepper.
- Remove wings from oven and transfer to a large bowl.
- Pour Sauce over wings and toss to coat evenly.
- Serve immediately, garnished with extra Parmesan cheese.
-
2 lbs
900 g
Chicken Wings-organic, free-range
-
1/4 cup
60 mL
Kosher Salt
-
1 tbsp
15 mL
Brown Sugar
-
1 tsp
5 mL
Smoked Paprika
-
1 cup
240 mL
Unsalted Butter
-
10 cloves
50 mL
Garlic-minced
-
1/2 cup
120 mL
Parmigiano-Reggiano-finely grated
-
3 tbsp
45 mL
Frank's RedHot Sauce
-
1 tsp
5 mL
Garlic Powder
-
1/2 tsp
2.5 mL
Freshly Ground Black Pepper
-
1 tbsp
15 mL
Dry Sherry
Equipment
- Large Bowl
- Baking Sheet
- Wire Rack
- Saucepan
Instructions
- Combine Kosher Salt, Brown Sugar, and Smoked Paprika with 6 cups of water. Brine Chicken wings for 1 hour.
- Preheat oven to 425°F (220°C).
- Remove wings from brine, pat completely dry, and arrange on a wire rack set over a baking sheet.
- Bake for 40 minutes, flipping halfway through.
- While wings are baking, clarify the Butter (remove milk solids).
- In a saucepan, heat clarified Butter over medium heat.
- Add Garlic and cook for 1 minute, until fragrant.
- Deglaze the pan with Dry Sherry, scraping up any browned bits.
- Stir in Parmigiano-Reggiano, Frank's RedHot Sauce, Garlic Powder, and Black Pepper.
- Remove wings from oven and transfer to a large bowl.
- Pour Sauce over wings and toss to coat evenly.
- Serve immediately, garnished with extra Parmesan cheese.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments