Truffle Parmesan Garlic Wings
The Spice & Tea Exchange
4
10 minutes
20 minutes
These crispy, golden-baked wings are tossed in a rich, buttery Truff Parm Garlic Bomb sauce with a kick of Aleppo pepper, fresh herbs, and parmesan for the ultimate flavor explosion.
Ingredients
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- ½ tsp kosher salt
- 1 tsp Rosemary
- 1 tsp Aleppo Pepper - Crushed
- 2 tsp Truffle Parm Garlic Bomb Seasoning
- 1 tsp Onion Powder
- 1 tsp lemon zest
- 2 lbs chicken party wings
- 1 Tbsp neutral oil (such as avocado, canola, or sunflower)
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- 4 Tbsp unsalted butter
- 1 large garlic clove, minced
- ½ tsp Aleppo Pepper – Crushed
- 1 Tbsp Truffle Parm Garlic Bomb Seasoning
- 2 Tbsp flat leaf parsley, chopped
- 1 tsp lemon juice
- 3 Tbsp grated Parmesan cheese
- special equipment: baking sheet, baking rack, aluminum foil or parchment paper
Directions
- Preheat the oven to 400ºF. Line a baking sheet with foil or parchment paper. Fit a baking rack into the baking sheet.
- Prepare Wings. Add the salt, Rosemary, and Aleppo Pepper to a small bowl and massage to release the oils. Add the Truffle Parm Garlic Bomb Seasoning, Onion Powder, and lemon zest and mix to combine.
- Pat the wings dry. Place the wings in a large bowl and drizzle with oil. Toss to fully coat. Sprinkle the seasoning mixture over the wings and toss to combine.
- Arrange the wings on the wire rack and place the baking sheet in the oven. Roast until the skin is golden and crispy and the internal temperature is 175º-180ºF, 45 to 50 minutes.
- Prepare the Sauce. While the wings are roasting, add butter, garlic, and Aleppo Pepper to a small saucepan on medium heat. Stir until the butter is melted.
- Remove from heat; stir in the Truffle Parm Garlic Bomb Seasoning, parsley, and lemon juice.
- Add the baked wings to a large bowl. Pour the butter sauce over the top and toss to combine. Add the grated Parmesan cheese and toss again.