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Garlic confit chicken wings are a flavor-packed twist on the classic bar snack. These wings are roasted until crisp, then tossed in a luxurious garlic confit and parmesan butter sauce that turns every bite into an indulgent treat.
I first tried garlic confit during a holiday dinner and was hooked. Now, mixing it with chicken wings feels like a gourmet win for casual meals.
Ingredients
- Chicken wings: 4 pounds of fresh wings make the perfect juicy base
- Baking powder: helps the skin crisp up beautifully during baking
- Sweet paprika: adds a gentle smokiness and color
- Onion powder: brings depth to the dry seasoning mix
- Salted butter: choose high-quality like Westgold for rich flavor
- Garlic confit: mellow and deeply aromatic compared to raw garlic
- Grated parmesan: adds sharpness and umami richness
- Sour cream: helps emulsify and smooth out the sauce
- Parsley: adds freshness and contrast to the buttery richness
Step-by-Step Instructions
- Dry the Wings:
- Place the chicken wings on a rimmed tray and refrigerate uncovered overnight. This removes moisture and primes the skin for crisping.
- Season and Prep:
- Preheat oven to 250 F or 120 C. Line your baking tray with foil and spray a rack with oil. Toss wings in a bowl with baking powder, paprika, onion powder, salt and pepper until well coated.
- First Bake:
- Arrange wings on the rack. Bake for 30 minutes at low temperature to slowly dry the skin and start rendering fat.
- Crisp the Wings:
- Increase the oven to 425 F or 220 C. Roast wings for 30 to 40 minutes until golden brown and crackly.
- Make the Sauce:
- Melt butter in a saucepan over medium heat. Add a splash of olive oil, then stir in parmesan and garlic confit. Use the back of the spoon to mash the garlic into the butter.
- Finish the Sauce:
- Reduce heat to low. Add sour cream and a splash of water. Stir until smooth and creamy.
- Toss and Serve:
- Transfer hot wings to a bowl and pour the warm sauce over them. Toss well. Garnish with parsley, black pepper, and more parmesan. Serve immediately while hot.
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My favorite part is how the garlic melts into the butter. The first time I made this, my partner said it tasted like restaurant-quality wings and we’ve made it again and again since.
Storage Tips
Leftover wings can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot oven for 10 minutes to revive the crisp texture. The sauce can be kept separately and reheated gently to avoid breaking.
Ingredient Substitutions
If you do not have garlic confit, use raw garlic and sauté gently in butter. Yogurt can replace sour cream in a pinch but adjust the tang with a touch of lemon. Any quality salted butter will work but use cultured butter if available for deeper flavor.
Serving Suggestions
Serve alongside crisp celery sticks or a crunchy coleslaw. Great with fries or toasted bread to soak up the extra sauce. Pairs beautifully with a cold drink like iced tea or light beer.
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Cultural Context
Chicken wings became an American food icon through sports bars and game-day menus. This version adds a touch of French-inspired technique with garlic confit and a creamy sauce to elevate the classic dish.
Frequently Asked Questions About Recipes
- → Why use baking powder on chicken wings?
Baking powder helps draw out moisture from the skin and encourages browning, resulting in crispier wings when baked.
- → Can I use raw garlic instead of confit?
Yes, you can use minced raw garlic, but garlic confit offers a sweeter, more mellow flavor that complements the sauce better.
- → What makes the sauce look broken?
When you add parmesan to foaming butter, it can appear separated. Adding sour cream and a bit of water brings the sauce together smoothly.
- → Can I substitute another cheese for parmesan?
Yes, hard cheeses like pecorino romano can be used, though they may slightly alter the flavor profile.
- → Do I need to dry the wings overnight?
Drying the wings overnight enhances crispness, but even 4 hours uncovered in the fridge will help improve texture.