Baked Wings With Garlic Parmesan Sauce

You’re still frying your wings?! What is this, the early 2000’s?

So we are a big fan of baking our wings. Lining a couple dozens in a sheet tray and baking them for around 75 minutes at 380° is the way to go. We love this method because your wings render a lot of fat so they are not soggy at all, but all that fat stays in contact with the wings, making sure they stay juicy, making the best juicy to crisp ratio.

However, it doesn’t matter how good your wing is you always need a sauce. And if you are eating the best wings you need the best sauce (its only obvious). But don’t you worry, we have got you covered with the best combination out there. Creamy, garlicky and cheesy, seriously what else do you want? And its as easy as putting everything on a blender and boom let’s go, you almost don’t even need a knife.

Let us know what is your favorite sauce to dip your wings (or everything) in. It might just be our next recipe!

Ingredients:

• Desired amount of wings

• Salt

• Pepper

For the sauce:

• 1 cup canola oil

• 2 egg yolks

• 7 cloves garlic

• 1.5 tablespoons lemon juice plus more if needed

• 1/2 cup finely grated parmigiano reggiano

• 1 1/2 tbsp finely chopped pardsley

• Salt and pepper to taste

• Microplane parm to finish

• Finely chopped parsley to finish