Million Dollar Garlic Parmesan Wings

Million Dollar Wings. 

No, I did not spend a million dollars on wings. If I had a million-dollar to spend on wings, we would be having a much different conversation.

I named this recipe million dollar wings for the secret ingredient that is the base of this entire dish: creme fraiche. A few months ago, I followed this recipe for Million Dollar Chicken by Chef Jon where you slather (yes slather) a whole bird with creme fraiche roasted on top of bread. It’s decadent, delicious and definitely the drive behind this current recipe.  

Usually for my garlic parm recipe, I only use brown butter as the “sauce” for my wings mixed with garlic and parm. It’s simple, yet complex because of the brown butter. But when I added the creme fraiche to the already bomb recipe, my life changed.

Listen anytime you add creme fraiche to anything, it’s guaranteed to be bomb. Take my Cheesecake for example. 

But cream and chicken, chile…

All I can really say is definitely try these wings. Send them to your mom and ‘em and get your life. 

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Ingredients

1 lb of chicken wings

Salt & Pepper

3 cloves of garlic

3 TBSP of butter

3 TBSP of creme fraiche

1-2 TBSP of cotija cheese (depending on preference)

1-2 TBSP of fresh parmesan

Parsley for razzle-dazzle

Instructions

  1. Pre-heat oil to medium-high heat.

  2. Season chicken wings with salt and pepper. Feel free to add more seasonings if you choose however keeping it simple will allow the other ingredients to sing.

  3. Fry wings until crispy and golden brown. About 9-11 minutes depending on the size of your wings. Drain on paper towels or rack.

  4. Meanwhile, add butter to a small saucepan over medium heat, swirling often, about 2 minutes. Add chopped garlic while butter browns. Important to add garlic last as it has a tendency to burn and you don’t want that bitter taste. Cook for another 2 minutes.

  5. After the butter has browned, allow it to cool for about a minute or so.

  6. To a bowl, add creme fraiche and browned butter and whisk together.

  7. Add warm chicken to creme fraiche/butter mixture and toss together.

  8. Sprinkle cotija and parmesan cheese to your preference.

  9. Top with fresh dill or dried parsley for the razzle-dazzle.

  10. Enjoy!



Davina McGillComment