Description
This creamy garlic parmesan wing sauce with a smoked red pepper infusion transforms any meal with its velvety texture and rich, savory aroma, perfect for making chicken exciting for family dinners. It’s designed to be straightforward for busy parents seeking easy, hearty meals.
Ingredients
Scale
- 60 g (4 tablespoons) unsalted butter
- 15 g (5 cloves) fresh garlic, minced (or 1 tablespoon pre-minced garlic)
- 120 mL (0.5 cup) heavy cream
- 120 mL (0.5 cup) milk (whole or 2%)
- 75 g (0.75 cup) finely grated Parmesan cheese
- 100 g (0.5 cup) jarred roasted red peppers, drained well and patted dry
- 5 mL (1 teaspoon) apple cider vinegar
- 5 mL (1 teaspoon) smoked paprika, divided
- 3 mL (0.5 teaspoon) sea salt
- 1 mL (0.25 teaspoon) freshly ground black pepper
- 5 g (1 tablespoon) fresh parsley, finely chopped, for garnish
- 15 mL (1 tablespoon) vegetable oil (for wings)
- Chicken wings, quantity unspecified
Instructions
- Prepare the Wings: Preheat your oven to 200 degrees C (400 degrees F). Line a large baking sheet with parchment paper. In a large bowl, toss the very dry chicken wings with 15 mL (1 tablespoon) vegetable oil, 2.5 mL (0.5 teaspoon) of the smoked paprika, 3 mL (0.5 teaspoon) sea salt, and 1 mL (0.25 teaspoon) black pepper until evenly coated.
- Roast for Crispy Perfection: Arrange the seasoned wings in a single layer on the prepared baking sheet. Roast them for 40-50 minutes, flipping halfway through, until golden brown and crispy (internal temperature 74 degrees C / 165 degrees F).
- Start the Smoked Red Pepper Infusion: While wings roast, combine 100 g (0.5 cup) drained roasted red peppers, 15 g (5 cloves) minced garlic, and 5 mL (1 teaspoon) apple cider vinegar in a small food processor or blender. Process until it forms a perfectly smooth paste. Set aside.
- Saute the Aromatics: In a medium saucepan over medium heat, melt 60 g (4 tablespoons) unsalted butter. Add the roasted red pepper and garlic paste to the saucepan and saute for 2 minutes, stirring constantly until fragrant. (Reduce heat if garlic browns).
- Whisk in Creaminess: Slowly whisk in 120 mL (0.5 cup) heavy cream and 120 mL (0.5 cup) milk. Bring to a gentle simmer, then reduce heat to low. Stir in the remaining 2.5 mL (0.5 teaspoon) smoked paprika and 75 g (0.75 cup) finely grated Parmesan cheese. Continue stirring until cheese is melted, and sauce is smooth, warm, and slightly thickened. Taste and adjust seasoning if needed.
- Coat and Serve: Once wings are cooked, transfer them to a large mixing bowl. Pour the warm Smoked Red Pepper Infusion sauce generously over the wings and toss gently until thoroughly coated. Serve immediately, garnished with fresh parsley.
Notes
For a quicker sauce, grate Parmesan while butter melts. For added heat, stir in a pinch of red pepper flakes at the end. For a healthier wing option, consider air-frying instead of roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons sauce (estimate)
- Calories: 150 calories
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: creamy, garlic, parmesan, wing sauce, smoked red pepper, easy dinner, family meal, gluten-free, chicken wings, savory