Garlic-Parmesan-Peppercorn Chicken Wings

John Grainger From 1060 Restaurant

Chef John Grainger of the 1060 Restaurant serves up Garlic-Parmesan-Peppercorn Chicken Wings.



- 2 dozen fresh jumbo chicken wings

- 1 Lb melted butter (still hot)

- 2 Tablespoons of peeled/finely chopped fresh garlic

- 2 Tablespoons of roughly cracked fresh peppercorns (black, pink green)

- 2 Tablespoons of finely chopped fresh parsley leaves

- 1 Tablespoon of Kosher Slat

-  ½ - ¾ Cup of grated parmesan cheese

- 2 Tablespoons of finely chopped fresh parsley leaves

- 1 Tablespoon of Kosher salt

- (As needed) Approximately 406 oz piece of high quality parmesan reggiano cheese

Method: Pre-heat your deep fat fryer on to 350 degrees using canola or peanut oil. Pat your wings as dry as possible with paper towels to avoid over-bubbling in the fryer from excess moisture. Fry the wings for 12-15 minutes, making sure to move them around at least twice to avoid them sticing together. After the time has elapsed, the wings should be very crispy. Drain them onto a cooling rack inside of a large pan. Turn your over on to 180-200 degrees and place the pan in the oven. To keep the wings crispy and avoid humidity build up, crack the oven door open approximately 2 inches and hold it there with a kitchen towel or utensil to leave it cracked open just a bit.

Note: While your wings are cooking, you can make the sauce...

Melt the butter in a small sauce-pot over the stovetop. While the butter is still hot, mix in the chopped garlic, remove from the heat and let sit for 15-20 minutes.

In a large mixing bowl, add the cracked peppercorns, parsley, and kosher salt. Pour the garlic butter in and mix well. Add the wings to the sauce and coat them thoroughly. Pick the wings out with a pair of tongs and place them into another bowl. While mixing, sprinkle the grated parmesan cheese over the wings. Place the wings (in single flat layers on to a serving platter) using a fine hand cheese grater/shredder, run the Parmesan Reggiano cheese (excessively) over the top of each wing, sprinkle a little more parsley on top and a bit more cracked peppercorns for garnish. Serve immediately

A few tips from Chef John

  • It is cheaper to get them from a diner compared to a pizza place.

  • Order your wings naked. Getting them without any sauces on them so it makes the preparation easier.

  • Using a fryer can be extremely messy and unsafe, especially if there is are a lot wings to make.

  • Put the wings on a roasting rack and bake them at home.

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