Parmesan Garlic Chicken Wings

 

Ingredients

• 1 1/2 lbs. chicken breast, cut up into bite sized pieces see photo above for the size I cut them into
• 6 eggs beaten, with 1 tsp season salt added

Flour Mixture for Breading

• 2 cups all purpose flour
• 2 cups cornstarch
• 3 1/2 tbsp season salt, more or less to taste see notes before adding this
• 1 tsp paprika
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1/2 tsp chili powder necessary but doesn't add heat
• 1/2 tsp pepper, or more to taste see notes
• canola oil for frying

Instructions

• Beat your eggs in one large bowl and add the season salt.
• In a large bowl add your breading mixture together. We like our breading a bit on the saltier side, so if you are unsure on how you will like it, start out with half of the season salt (1 1/2 tbsp.) Mix all the ingredients together and taste it (yes taste the flour mixture). Add more season salt as needed. Keep in mind that this will go on chicken that will effect the flavor a bit- the chicken will add more substance so the salty taste you taste in the flour won't be as strong once it's on the chicken- don't over do the salt, just maybe a bit more than you think you need.
• Divide the flour mixture into 2 large bowls.
• Take the chicken pieces and put them in the beaten eggs, mixing it around so all the chicken pieces are evenly coated in egg.
• Working in batches, take handfuls of the egg covered chicken pieces and place them in the flour mixture, tossing them to make sure they are evenly coated. Continue until all chicken pieces are coated in the eggs and then in the breading mixture. If there is any breading flour mixture left in the bowl, add it to the second bowl of unused breading.
• Repeat the breading a second time. Working in batches, take the just breaded nuggets and dip them back in the egg, making sure they are evenly coated. Work in smaller batches this time and don't let your chicken pieces sit in the egg too long or the first breading will fall off. Then take them and put them in the unused flour bowl, making sure they are evenly coated. Place the double breaded nuggets on a plate.

FRYING THE NUGGETS

• In a medium sized skillet, pour canola oil (about 2 inches deep) and heat over medium heat. Wait for the oil to get hot enough before frying. You will know it is hot enough when you sprinkle a few drops of water in the oil and it sizzles. Place some nuggets in the hot oil, and watch them closely, turning each nugget so all sides get cooked evenly. You will have to turn them pretty fast the first time, then keep turning them until golden brown and are done to your liking or until they reach 165 degree internal temperature. My nuggets usually cook in a few minutes so watch them closely. You will get into rhythm of turning them when frying- don't panic if it seems stressful the first few batches. Don't overcrowd the pan or the nuggets will not cook evenly or get crispy enough. Once the nuggets are done, pull them out of the hot oil (a slotted spoon works fast and easy for this and drains the oil off them), then place them on some paper towels to soak up the excess oil, and salt them lightly (immediately) after taking them out of the oil.

BAKING THE NUGGETS

• Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and place the nuggets on the baking sheet. Bake for 10 minutes, then turn over each chicken nuggets and bake for an additional 5-8 minutes, until they are done to your liking or until they reach 165 degree internal temperature.

FREEZING THE NUGGETS

• You can freeze your fully cooked nuggets and reheat them in the oven, frozen, at 400 degrees when you are ready. They do tend to be a little on the dry side if overbaked but are still yummy.

  The second option is to do a flash fry on the nuggets. This is where you take the nuggets and quickly fry them so they get crispy but not fully cooked, then let them cool before freezing them. When you are ready to bake them, place them (frozen) in a 400 degree oven for about 20 minutes (turn them over half way through baking) or until they are done to your liking and reach 165 degree internal temperature.

PARMESAN GARLIC SAUCE

• 1 tsp canola oil (or olive oil)
• 6 cloves garlic miced, or 3 tsp bottled minced garlic
• 1/2 cup mayo
• 3 tbsp parmesan cheese (bottled is great) *more to taste if desired
• 1 1/2 tbsp light corn syrup
• 1 tsp garlic powder
• 1/2 tsp dried basil leaves
• 1/2 tsp kosher salt
• 1/4 tsp ground oregano
• 1/4 tsp black pepper
• 1-2 pinches dried red pepper flakes *optional, add more or less to taste

Sauce makes about 3/4 cup – perfect for 3 lbs of wings. Sauce can be doubled if you want sauce for dipping or heavily sauced wings.

PARMESAN WING SAUCE

• While the wings are baking, in a small saucepan add the canola oil and garlic. Saute the garlic on medium heat until the garlic becomes fragrant. Remove from heat and set aside.
• In a small bowl add all of the sauce ingredients. Add in the sautéed garlic. Mix the ingredients well. Add more or less parmesan cheese to taste. Add more or less red pepper flakes to taste.
• After the wings have baked and broiled, toss the wings in the Parmesan Garlic Sauce and enjoy!
• We love our wings dipped in ranch or bleu cheese dressing.