Garlic confit chicken wings
It's a game day snack or something to bring along to a barbeque - but we are leveling up to garlic confit chicken wings.
Servings: 6
Ingredients
- 1.8 kg chicken wings 4lbs
- 1 tbsp baking powder
- 1 tbsp sweet paprika
- 1 tsp onion powder
- 5 tbsp Westgold salted butter 70g
- 1/2 cup parmesan grated
- 12 garlic confit cloves or 4 raw garlic cloves, minced
- 1/2 cup sour cream
- 2 tbsp parsley finely diced
Instructions
- Do this step overnight. Place the chicken wings onto a rimmed baking tray and place into the fridge uncovered for 4 hours or ideally overnight.
- Preheat the oven to 250 F / 120 C.
- Remove the chicken wings from the fridge and line the bottom of the baking tray with alfoil. Spray the rack with oil to ensure the chicken does not stick.
- Place the chicken wings into a large bowl and sprinkle over the baking powder, sweet paprika, onion powder and generous amount of salt and pepper. Mix well with your hands until well combined.
- Place the chicken wings onto the wire rack. Don’t worry if they are touching and bake for 30 minutes.
- Turn the heat to 425 F / 220 C and bake for an additional 30 – 40 minutes or until the wings are golden and crispy.
- While the wings bake, prepare the sauce. In a saucepan on a medium heat, melt the butter. Once foaming, drizzle with olive oil and add in the parmesan and garlic confit. Stir through with a wooden spoon, mashing up the garlic confit cloves with the back of the spoon. Your sauce will look like a broken sauce here but don’t worry, as it does come together!
- Turn the heat to low and stir through the sour cream with a splash of water. This is where the sauce will come together and become smooth and silky. Stir through until the sauce is nicely emulsified.
- Place the chicken wings into a bowl and toss through with all the sauce. Sprinkle with the fresh parsley, a crack of black pepper and extra parmesan. Serve immediately.
