Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Nutrition per recipe
Calories547.8 kcal (27%)
Total Fat36.6 g (52%)
Carbs30.8 g (12%)
Sugars5.2 g (6%)
Protein23.4 g (47%)
Sodium5171.2 mg (259%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Chicken Marinade Ingredients
Step 1
3 lb chicken wings/drumettes (cleaned and trimmed) 2 tsp garlic powder 2 tsp paprika powder 1 tsp chicken bouillon powder 1 tsp salt 1 tsp cayenne pepper 1 tsp white pepper (or black pepper) 2 eggs 4 tbsp corn starch
Bowl
eggs
Smoked paparikacayenne
garlic powder
pepper
salt
chicken tenders
cornstarch
chicken bouillon powderMarinate the Chicken!
Step 2
Place the cleaned and trimmed chicken wings in a large bowl. Add the garlic powder, paprika, chicken bouillon powder, salt, cayenne pepper, white or black pepper, eggs, and cornstarch to the bowl.
BowleggsSmoked paparikacayennegarlic powderpeppersaltchicken tenderscornstarchchicken bouillon powderStep 3
Mix well until the wings are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, or longer for better flavor.
FridgeCoolPrepare the Dry Coating
Step 4
In a separate bowl, combine the sweet potato starch or cornstarch, garlic powder, smoked paprika, chicken bouillon powder, salt, and white pepper. Mix thoroughly and set aside.
BowlSmoked paparikagarlic powderpeppersaltcornstarchchicken bouillon powderDry Ingredients!
Step 5
• 2 cups coarse sweet potato starch
• 1 tbsp garlic powder
• 1 tbsp paprika powder
• 2 tsp chicken bouillon powder
• 1 tsp salt
• 1 tsp white pepper (or black pepper)
Smoked paparikagarlic powderpeppersaltcornstarchchicken bouillon powderGarlic Parmesean Sauce Ingredients
Step 6
• 8 tbsp butter
• 7 tbsp minced garlic
• 1 tsp thyme
• ¼ cup chopped parsley
• ¼ cup mayonnaise (1/4 - 1/2 cup, adjust to taste)
• ¼ cup grated parmesan cheese (more or less, adjust to taste)
mayonnaise
butter
thyme
minced garlic
parsley
Parmesean cheeseMake the Garlic sauce
Step 7
• In a pan over medium heat, melt the butter. Add the minced garlic and thyme, and sauté for 2–3 minutes until fragrant but not browned.
CooktopHeat
Saute Panbutterthymeminced garlicStep 8
• Lower the heat and stir in the Parmesan cheese and parsley until combined.
CooktopHeatParmesean cheeseparsleyStep 9
Transfer the mixture to a bowl and whisk in the mayonnaise, adjusting the quantity to your preferred creaminess. Set the sauce aside
Bowl
Whisk
Spatula
SpoonmayonnaiseCoat the Chicken
Step 10
• Remove the marinated chicken from the refrigerator.
Step 11
Coat each piece thoroughly in the dry mixture and place them on a wire rack. Let the coated chicken sit for 10–15 minutes to allow the starch to adhere properly.
Baking RackFry the Chicken
Step 12
• Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches for about 8 minutes, or until golden brown and cooked through. Remove and drain on a paper towel-lined wire rack.
CooktopHeat
Paper TowelBaking Rack
Frying Pan
StrainerDouble-Fry for Extra Crispiness
Step 13
• Increase the oil temperature slightly, if needed, and fry the chicken a second time for 2–3 minutes until extra crispy.
CooktopHeatFrying PanStrainerStep 14
• Remove and drain again on the rack.
Toss in Garlic Parmesan Sauce
Step 15
• Place the hot, double-fried chicken wings in a large bowl. Pour the garlic Parmesan sauce over the wings and toss until evenly coated.
BowlNotes
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