The quintessential bar food, wings, is something that reminds me a lot of working at the cabinet factory when I lived in Upstate NY. It was one of my favorite jobs I have EVER had, and one of the few I’ve held outside the culinary industry. I think what made it so awesome for me was the fact that I loved the people I worked with, which was why, every Friday evening after my shift, I would meet with a whole boatload of other people from our shift at the local wing joint and bar, Alliger’s, for their famous Kamikaze wings. I didn’t even like wings before Alliger’s, and when I moved out of the area to move in with my husband, I actually brought a gallon of their hot sauce to Virginia with me!
While I didn’t make a keto-adapted copycat of their amazing hot sauce this week, I did make my own version of a parmesan, garlic, black pepper sauce that I have been craving for some time now. I also am proud to say I perfected the art of the crispy baked wing! None of that gooey skinned, gummy textured mess over here! And while my first attempt, though successful, involved a hair dryer in my kitchen, my second came out just as successful with good, old fashioned time.
Crispy Baked Chicken Wings with Garlic Parmesan Butter Sauce
3 lbs chicken wings (because we don’t mess around with chicken wings in our house)
About 1/4 c Himalayan sea salt
2 tbs baking powder
8 oz grassfed butter
1/2 c heavy cream
2 oz cream cheese
1 c grated parmesan
2 tbs garlic powder
1/2 c chopped fresh parsley
appx 2 tsp or more of cracked black pepper
salt to taste
- Rinse and drain chicken wings and pour into a large bowl. Sprinkle with salt and baking powder, toss well to coat, and place on a couple cookie sheets lined with parchment. You want them to be spaced well, with about 1/2″ to 1″ on all sides between wings. Let them sit out for about an hour. (Or blowdry them before putting them into the oven.) You want them to be pretty dried out by the time they go into the oven.
- Preheat your oven to 425 F about 15 minutes before you’re ready to put the wings in, then cook the wings on that temp for about an hour and fifteen minutes. When you tap them with a fingertip, you should basically hear yourself knocking. They should be that crisp.
- While the wings are cooking, melt the butter on the stovetop and add in everything else. Mix until thick and combined. Set aside.
I store this sauce in the fridge. When I go to reheat my wings, I stick them in a preheated, 500 degree oven for about 10 minutes, put a big hunk of the cold sauce in a mixing bowl, then toss the piping hot wings with the cold sauce. That way the sauce coats them. If you try to reheat the sauce in the microwave you end up with a separated, curdled mess. It still tastes fine, because my husband does this sometimes, but I think it’s ugly and it makes me mad.