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Truffle Parmesan Chicken Wings with Creamy Garlic Dip made by Frydae
An elevated game day recipe by Lauren Habermehl of Frydae.
Ingredients
24 chicken wing sections
1/3 cup all-purpose flour
4 teaspoons Sabatino Tartufi Truffle & Salt, divided
2 teaspoons garlic powder
1 teaspoon onion powder
1.5 teaspoons ground black pepper
6 tablespoons unsalted butter
2 teaspoons black truffle oil
1 tablespoon crushed red pepper flakes
1/2 cup parmesan cheese, finely grated
1/3 cup all-purpose flour
4 teaspoons Sabatino Tartufi Truffle & Salt, divided
2 teaspoons garlic powder
1 teaspoon onion powder
1.5 teaspoons ground black pepper
6 tablespoons unsalted butter
2 teaspoons black truffle oil
1 tablespoon crushed red pepper flakes
1/2 cup parmesan cheese, finely grated
Method
- Preheat canola oil in a deep fryer, dutch oven or extra deep skillet to 375°F. You want about 1-2 inches of oil in your pan if you’re not using a deep fryer
- pat chicken wing sections dry using paper towels. In a gallon-size plastic bag, combine flour, 3 teaspoons of the truffle salt, garlic powder, onion powder and black pepper. Gently stir to combine and then add the chicken wing sections to the bag. Toss the chicken in the flour mixture until all wings are evenly coated.
- Next, in batches, place several wings into the hot, pre-heated oil. Take care not to overcrowd the pan or the frying basket. Cook wings for 10-12 minutes, or until wings are golden and cooked through. Remove the wings and drain on paper towels to remove excess oil.
- As you finish cooking the wings, melt the butter in a large container with a lid. Add truffle oil, remaining 1 teaspoon of truffle salt and crushed red pepper flakes. As each batch of wings is ready, add them to the container and seal with the lid. Spin each batch of wings in the truffle-butter mixture until coated. Then remove the wings onto a platter. Repeat until all the wings are cooked and have been spun in the truffle-butter mixture.
- Once all wings are on the platter, generously sprinkle with parmesan cheese and garnish with fresh chopped parsley. Serve warm alongside the creamy garlic dip. Enjoy
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