These are my favorite garlic parmesan wings. Some are homemade sauces. Some are store-bought sauces. All are great and all have a wonderful garlicky flavor along with yummy nutty parmesan! Enjoy!
1
Baked Garlic Parmesan Wings
Make sure you shake off any excess butter after dipping the wings.
I have had my share of store-bought (and restaurant-bought) wings. So many that I have compiled a huge list of them just to keep track. Many have been good. Several have been amazing. These Buffalo Wild Wings Sweet and Sour wings fall into the ‘amazing’ category for me. Without any doubt, this is easily one of my favorite slightly-sweet, slightly tangy, mild-heat sauces. Load up on this sauce because you can’t find it in the restaurants.
Make Wings. Sauce Wings. Devour Wings.
This isn’t some complicated thing here. I made some wings in my air fryer. All I did was season them lightly. I didn’t use anything that would ‘fight’ the sauce. Heck, a little salt and pepper is just fine here. The sauce is the boss. These Buffalo Wild Wings Sweet and Sour wings are a real winner. I was sorry to see the last drop of sauce disappear.
Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Combine the baking powder and wing seasoning. Sprinkle over the wings and toss to coat.
Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
I started For the Wing because I love wings. The sauces, the spices, and the cooking techniques for wings are so varied that you can always enjoy something different. Or you can make a favorite over and over. Nothing makes me happier than a truly tasty, perfectly-cooked wing. And nothing makes me happier than the best smoked and fried wings I made the other day. These wings have everything I love. Super-crunchy and delicious skin and tender, juicy, flavorful meat make every bite truly enjoyable. Sauced or not, these wings are epic.
It’s Actually Easy
Making the best smoked and fried wings is actually pretty easy. It’s a two-step process. I did the two steps weeks apart, freezing the smoked wings in vacuum-packed bags for quick lunches at a later time. You can fry the wings soon after smoking them but I think having them freeze for a while first produces a better result. You don’t have to vacuum-pack them, you can just toss them in a resealable bag or container instead, especially if you don’t plan on freezing them very long.
Just Smoked
You can smoke wings over high heat and get (somewhat) crunchy skin and have a great treat. These wings are not smoked at a high temperature. You want to cook them until just done. You want to get them nice and smoky (how smoky is up to you) but you are not shooting for crisp skin. That comes later. So don’t expect the skin to come away golden brown crunchy delicious. Yet.
Flash-Fried For Crunchy Perfection
The last step in preparing these wings is a quick flash-fry in hot oil. If frozen, the wings have been defrosted. I toss them in a simple flour mixture. But I’m not looking for grandma’s fried chicken here. Just a light coating. Then into the oil for around 4 minutes. Remember, the wings are already cooked. The frying step is just to heat them up and give them color and the perfect skin. You don’t want to over-fry them.
Sauced. Dry. Or Just Plain.
What you do with your wings after they are flash-fried is up to you. Sometimes I toss them (gently) in a sauce. Or I’ll season them and have them dry. The wings are so great they are also a joy without either sauce or seasoning. You can always mix it up, do some wet, some dry, and some plain!
Fire up your smoker for 225 F. Use a fruit or light wood for a less smoky wing, or use a heavier wood, such as mesquite or oak, for a deeper smoke flavor.
While the smoker is coming up to temperature, toss the wings in seasoning.
Transfer the wings to the smoker when ready. Smoke until the wings hit 145 F. This normally takes 1-2 hours. It's ok if you go a little over 145 F.
Remove the wings and let cool slightly before placing into resealable bags or containers. Freeze overnight or until ready to use.
Frying
The day before you are ready to cook your wings remove from the freezer and let thaw in the fridge.
Combine the coating mixture in a bowl or baggie.
Heat 2"-3" of oil to 375 F.
Working in batches if needed, toss the wings in the coating mixture then transfer to the oil.
Fry 4-6 minutes or until the wings are golden brown and the skin is crunchy.
Remove to a paper towel-lined plate or wire rack to drain.
