Truffle Parmesan Chicken Wings with Creamy Garlic Dip
These fancy-pants chicken wings are seasoned with garlic, Sabatino Tartufi truffle salt, and other spices before they're fried and then spun in butter, black truffle oil, parmesan cheese and crushed red pepper flakes.
24chicken wing sections
1/3cup all-purpose flour
4teaspoonsSabatino Tartufi Truffle & Saltdivided
1.5teaspoonsground black pepper
2teaspoonsblack truffle oil
1tablespooncrushed red pepper flakes
1/2cupparmesan cheesefinely grated
Creamy Garlic Dip
1/4cuproasted garlic hummus
1/8teaspoonSabatino Tartufi Truffle & Salt
1tablespoonparmesan cheesefinely grated
Preheat canola oil in a deep fryer, dutch oven or extra deep skillet to 375°F. You want about 1-2 inches of oil in your pan if you're not using a deep fryerMeanwhile, pat chicken wing sections dry using paper towels. In a gallon-size plastic bag, combine flour, 3 teaspoons of the truffle salt, garlic powder, onion powder and black pepper. Gently stir to combine and then add the chicken wing sections to the bag. Toss the chicken in the flour mixture until all wings are evenly coated.Next, in batches, place several wings into the hot, pre-heated oil. Take care not to overcrowd the pan or the frying basket. Cook wings for 10-12 minutes, or until wings are golden and cooked through. Remove the wings and drain on paper towels to remove excess oil. As you finish cooking the wings, melt the butter in a large container with a lid. Add truffle oil, remaining 1 teaspoon of truffle salt and crushed red pepper flakes. As each batch of wings is ready, add them to the container and seal with the lid. Spin each batch of wings in the truffle-butter mixture until coated. Then remove the wings onto a platter. Repeat until all the wings are cooked and have been spun in the truffle-butter mixture.Once all wings are on the platter, generously sprinkle with parmesan cheese and garnish with fresh chopped parsley. Serve warm alongside the creamy garlic dip. Enjoy
Creamy Garlic Dip
In a bowl, combine hummus and sour cream. Stir till combined. Next, add milk, a teaspoon at a time, until desired thickness is reached. Add a pinch of truffle salt, parmesan cheese and chopped fresh parsley to the bowl. Mix until blended together and then serve alongside the wings.
To bake the wings in the oven: Preheat oven to 400°F. Place seasoned wings on a parchment-lined baking sheet. Cook for 40-45 minutes until golden. Turn wings once about halfway through baking. Remove from oven, and then spin in the butter-truffle oil mixture.