Garlic-Parmesan Wings

Themo Saurus
Themo Saurus
Show me a platter of wings slathered in sticky Buffalo sauce and I can take ’em or leave ’em.

Recipe Details

Show me a platter of wings slathered in sticky Buffalo sauce and I can take ’em or leave ’em. But show me a platter of ultra-crispy wings blanketed with a double-dose of punchy garlic, plenty of salty Parm, and some melted butter for good measure, and I’ll be first in line to pile them on my plate.

Start with Garlic Powder, Finish with Fresh Garlic

To make the punchiest, most flavorful wings, this recipe leans on both garlic powder and fresh garlic. Fresh garlic, when tossed with the uncooked wings, will burn in the oven. Instead, the wings get coated with a simple mix of salt, black pepper, and garlic powder before roasting. Once they’re cooked through and the skin is super crispy, you’ll drizzle them with melted butter and toss them with minced fresh garlic and a generous shower of grated Parmesan.

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
  2. Place 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper in a small bowl and stir to combine.
  3. If needed, prepare 2 pounds chicken wings: use a chef’s knife or kitchen shears to cut through the first joint of each wing to remove the wing tip. (Discard or freeze for stock.) Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections.
  4. Pat the wings dry with paper towels. Place on the rack in a single layer and sprinkle the tops with the salt mixture.
  5. Roast until the wings are cooked through and the skin is crispy, 45 to 50 minutes. Meanwhile, prepare the following, placing them all in the same large bowl: finely grate 1 ounce Parmesan cheese (about 1/4 cup), finely chop 2 tablespoons fresh parsley leaves, and mince 3 garlic cloves. A few minutes before the wings are done, melt 4 tablespoons unsalted butter. Set aside to cool slightly, then stir the butter into the Parmesan mixture.
  6. Add the wings with to the Parmesan mixture and toss until well-coated. Transfer the wings to a large plate or platter and top with more grated Parmesan, if desired.

Recipe note

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

8

Serves

Preparation time

25 minutes

Cooking Time

40 minutes to 45 minutes

Ingredients

For the filling:

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 pounds (about 4 1/2 cups) fresh sweet cherries, stemmed and pitted
  • 1 tablespooon vanilla extract
  • 1/4 teaspoon kosher salt

For the pie

  • 1 (14- to 16-ounce) package prepared pie crusts, thawed if frozen (or 2 homemade pie crusts)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon coarse sugar, such as demerara

Instructions

1

Cook the filling on the stovetop. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes.

2

Preheat the oven and prepare the pie shell Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Unroll one of the pie doughs and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being

3

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

4

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

5

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

6

Bake the pie on the hot baking sheet. Place the pie on the hot baking sheet and bake until the filling is bubbling, 40 to 45 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil during the last 10 minutes of baking.

7

Cool before slicing. Transfer the pie to a wire cooling rack and cool completely before slicing, about 4 hours.

Frozen cherries can also be used for this pie. Just thaw them completely before starting the filling.

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