Crispy baked or fried chicken wings coated in a creamy, flavorful Alfredo sauce. A delicious twist on classic wings!
Ingredients:
- For the Wings:
- 2 lbs chicken wings (drumettes and flats separated)
- 1 tbsp olive oil (or cooking oil of your choice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- optional: 1/4 tsp cayenne pepper for a little heat.
- 1/4 cup cornstarch or flour (for extra crispiness)
- For the Alfredo Sauce:
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese (optional)
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- Optional: a pinch of nutmeg.
- Optional: fresh parsley, chopped, for garnish
Instructions:
1. Prepare the Wings:
- Preheat oven to 400°F (200°C) or prepare your fryer.
- In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, paprika, salt, pepper, and optional cayenne pepper, and cornstarch/flour. Ensure the wings are evenly coated.
- Baking: Place the wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway, until golden brown and crispy.
- Frying: Heat cooking oil in a deep fryer or large pot to 350°F (175°C). Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through. Drain on paper towels.
2. Make the Alfredo Sauce:
- In a large saucepan, melt butter over medium heat.
- Add minced garlic and cook for about 1 minute, until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a simmer.
- Reduce heat to low and gradually stir in the Parmesan cheese and optional Romano cheese, whisking until melted and smooth.
- Add Italian seasoning, salt, pepper, and optional nutmeg. Stir to combine.
- Continue to simmer on low, stirring frequently, until the sauce thickens slightly.
3. Combine Wings and Sauce:
- Once the wings are cooked and the Alfredo sauce is ready, add the wings to the saucepan with the Alfredo sauce.
- Toss the wings until they are fully coated in the sauce.
- Serve immediately, garnished with fresh chopped parsley if desired.
Tips and Variations:
- For extra crispy wings, pat them dry with paper towels before seasoning.
- You can use store-bought Alfredo sauce if you’re short on time, but homemade is always best.
- Add red pepper flakes to the alfredo sauce for a spicy alfredo.
- Serve with a side of celery and carrot sticks, and your favorite dipping sauce.
- For a smokier flavor, you can smoke the wings before tossing them in the alfredo sauce.
- If your alfredo sauce is too thick, add a little milk or heavy cream to thin it out.
- If your alfredo sauce is too thin, continue to simmer it on low heat until it thickens.