parmesan garlic-confit wings

the wing that made me admit i was wrong (rare)

Buffalo Wild Wings was my idea of peak cuisine back in college. It didn’t get much better than that. Thursday night wing nights were tradition (they were on sale), and every girl I ever dated was brought along for the ride. I was a sucker for spicy garlic and buffalo sauce in general. Asian Zing and Caribbean Jerk still have a special place in my heart. 

I was never a big garlic parmesan guy, for reasons unbeknownst to me. I had my mind made up that it wasn’t good, never having ordered it myself. Since then, I’ve seen the light; I just realized we can make some improvements.

Instead of just tossing in raw garlic or using garlic powder, I was curious what we would end up with if we showed the garlic a little extra love. Would making garlic confit make it better? The answer is yes.

Don’t even get me started on boneless wings.

Give these a shot, and send me pictures. This is another recipe out of my ebook.

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Things to Know

• Makes: Enough for 4

• Takes: Anywhere between 90 minutes and 12 hours, depending on how closely you follow the instructions

Ingredients