I normally like my wings on the HOT side of the scale, but I decided to give Garlic Parmesan wings a go. So I made up a garlic parmesan sauce. Started off with about half a large shallot and about 6 cloves of garlic diced them up fine
I then cooked the garlic and shallot mix for a about a minute in some hot oil, added in roughly a cup of chicken broth an let it simmer down to about half over low heat.
Added in a cup of heavy cream, an let that simmer for about 3 minutes while stirring to prevent burning
Fresh grated parmesan, was stirred into the heavy cream mixture and stirred until the parmesan was melted and everything was creamy, I tend to go a bit heavier with parmesan. any extra grated parmesan can be used on a pizza, or on some pasta or sprinkle on top of the wings. keep in mind this will thicken up as it cools.
I tossed the wings in the sauce until they where all coated.
- 1 package chicken wings
- 1 cup chicken broth
- 1 cup heavy cream
- 1 to 2 cups fresh grated parmesan cheese
- 6 cloves garlic
- 1/2 large shallot
- 1 tbls oil
- PyroDust "Chicken" rub 1 to 2 tblspoons or to taste
Pat the chicken dry and season all sides with PyroDust
Smoke at 250°F until internal temp hits 175°F.
Rest 10 minutes; serve.
Tip: finish over high heat to crisp the skin.
While chicken is resting
Finely chop garlic an shallots,
Heat skillet and add about 1 tbls of oil when hot add in garlic and shallots , be sure to stir to prevent burning.
Add one cup chicken broth, and simmer on low heat until reduce by half.
Stir in 1 cup of heavy cream, bring to simmer over low heat for 3 minutes. Stir often to prevent scorching the bottom.
Stir in 1 to 2 cups of fresh grated parmesan cheese, simmer over low heat until parmesan is melted and sauce is creamy,
Toss wings in sauce, pour any extra over top or use as a dipping sauce