Garlic Parmesan Wings
I need a good recipe for garlic parmesan wings. I am almost leaning towards buying a bottled sauce to try it out, but this seems like such a repulsive alternative to home cooking since it's for a casual party.
Has anyone tried bottled or homemade garlic parmesan wing sauce with good/bad results?
I've never tried wings like this and was hoping maybe someone out there had a tried and true recipe for you; I usually make one with a balsamic reduction but I would love to try these as well.
I came upon this recipe since your post went unanswered. I think I will be trying this out soon and posted the link for you since the recipe looks so good. Maybe by bumping this up someone else may have a t&t recipe for you.
Your balsamic reduction sounds yummy - I will have to try it myself sometime.
The TLC recipe looks promising, and I've decided to try it out along with a couple of other versions of garlic parmesan sauce to see which is best. I was resisting putting this much effort into these wings, but I guess I will have to overcome the laziness.
your post made me think of an episode of Diners, Drive-Ins & Dives that featured Parmesan Garlic Wings. the place was Grovers in Amherst, NY. i couldn't find the recipe - it's not on the FN site - but here's a link to the video if you want to watch it and try to recreate them!
Triple D is a really interesting show, but I've not seen these wings featured before. This could be a perfect end to my search, if only the video would load for me...
Thanks for the heads up!
Got this to work via Hulu: http://www.hulu.com/watch/196368/dine...
I have actually seen this episode before, but totally overlooked the wings. Very cool recipe and I am trying it ASAP!
Somehow I missed your post earlier and I only saw GHG's. Yes! The ones with balsamic are yummy but I must admit that I became more interested in yours, probably because I've made mine so many times already and super bowl is around the corner.
I forget the guy's name from DDD, but I always like his taste in food in a non-gourmet sort of way.
Saw the new link; thanks ghg!
Liligi, try the Hulu link I posted above. Another good recipe I've found that is very similar to the one featured on triple D is available at ChiliCheeseFries.net: http://chilicheesefries.net/grilled-g...
It adds in some Crystal's wing sauce, which I'm not sure I can find in my area, but I think the ratios of other ingredients seem in keeping with what the owner at Grover's used.
Okay, I finally got a chance to see sit down and watch. First, I found that I'm making my burgers WAY too small haha. I think they were calling theirs "bruisers". Anyway they had me until...they brought out the cheeseburger soup, and I really think he was polite :)
The wings look good but I am done with buffalo sauce (for now), and balsamic, so that leaves me with the recipe from TLC that I'm looking forward to trying. Kimberly, the wings in your recipe probably get so much flavor from a grill, but I must use an oven. I have a couple of packages in the freezer, I'll be trying them out soon :)
I made these today, and in the spirit of Superbowl, I doubled up on the spices. Wow! my boys were in heaven so it goes on my menu.
Just my notes: I increased the oven temperature (easily could have been at 475) and cooked them for a good 35 to 40 minutes. I tossed the wings in olive oil before baking which isn't indicated on the recipe, and I used fresh Rosemary. To the cheese-garlic finishing sauce I added 2 tablespoons butter. The fresh basil really makes this sauce.
I'm happy to say goodbye to buffalo sauce for a while.
I made the buffalo-style garlic parmesan wings yesterday for my sister's birthday party.
I let 28 wings dry on paper towel-lined plates in the refrigerator overnight. I heated my deep fryer to 375 degrees (I wanted to heat it to 400, but my fryer doesn't go that high) and fried in batches of 7 wings for about 10-12 minutes per batch. The wings were wonderfully crispy and still moist inside.
I used a combination of the wing sauce from ChiliCheeseFries.net and one featured on Triple D:
1 c. Franks Buffalo-style Wing Sauce
3/4 c. butter, melted and cooled
2 Tb. garlic, minced
1/2-3/4 c. Parmesan, grated
I whisked the ingredients together, then put the wings directly from the oil into the sauce and tossed them around.
The sauce and wings both turned out good, but I had to make sure they stayed hot or the sauce would start to stiffen up. I kept them in a warm oven until the other food was ready.
I actually served 2 kinds of wings, these and Tebasaki style ones. The Tebasaki went over better, and only a few were left at the end of the party.