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Crispy chicken wings tossed in garlic butter and plenty of parmesan. A crowd favourite for game day.
Pat the 800 g wings very dry and toss them with the baking powder, salt and black pepper for a crisp skin.
To fry, heat the oil to 180°C in a pot filled no more than half way, and fry the wings for 8 to 10 minutes until deep golden and crunchy. To bake, cook at 220°C for 40 to 45 minutes, turning once. Wings are done at 74°C inside.
Melt the butter in a small pan over low heat with the chopped 20 g garlic and cook 1 to 2 minutes until fragrant but not browned, then stir in most of the parmesan and parsley.
Toss the hot wings in the garlic butter in a large bowl until fully coated.
Finish with the rest of the parmesan and parsley and serve straight away.
