Garlic Parm Wings

When I worked as a chef at Austin’s famous Home Slice Pizza, there was one very boring part of the job: the wing station. Wings are too easy for how good they taste. You drop them in the fryer, set a timer for 5 minutes, stand around for a while, crack jokes with the chefs, then take the wings out to toss in the sauce. That’s it. But almost every chef in the kitchen wanted wings for dinner, because they are so delicious and no one noticed if a few went missing.

You don’t need any training or experience to be a wing chef, but the results are always crowd-pleasing. It’s one of the most delicious things you can make with the least amount of work. You don’t need a big restaurant deep fryer if you have an air fryer at home. Stop being a lazy wing customer and start being a lazy wing chef like me.

Garlic Parm Wings

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There is one part of the wing job that’s tricky, but it’s also the most fun: the wing toss. Almost nobody gets it right without a few tries and a wing that hits the floor. You need a really big bowl and a little bit of bravery. If you have a large wok at home, that works too.

You push out and then up at a rapid motion, sending those wings flying into the air to land back in the sauce. But if you are too chicken to toss things up, just use some tongs and push them around until they get coated real good. That’s just my wingman advice.

Ingredients

• Oil, for frying

• Chicken wings

• 1 stick butter

• 4 garlic cloves

• Grated parmesan

• Fire & Smoke Society Seasoned Salt

• Sliced scallions, for garnish

• Ranch, for dipping

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Directions

The deep fry method:

1. Preheat oil to 375°F.

2. In a bowl or small pot, melt butter, add minced garlic and stir. Set aside.

3. Fry wings until golden and very crispy, about 10 minutes.

4. Toss wings immediately with your preferred proportions of garlic butter, parmesan and Seasoned Salt.

5. Top with scallions and serve with ranch.

The air fry method:

1. Air fry wings at 425°F until golden and very crispy, about 30 minutes.

Recipe Video

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