Truffle Parmesan Wings
Smart Cookie Score ●●○○○
ⓘ feeds 4-6 human beings
Crispy golden wings tossed in luxurious white truffle oil, melted butter, and freshly grated Parmesan, finished with herbs for an upscale, umami-packed flavor that's both rich and addictive.
Flavor Profile
Earthy truffle meets nutty Parmesan in this rich, umami-loaded wing. Crispy, garlicky, and luxuriously savory — it’s wings dressed up in their finest.
For the Wings:
2 lbs chicken wings (drums & flats)
1 tbsp oil (vegetable or olive oil)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
For the Truffle Parmesan Toss:
2 tbsp unsalted butter, melted
1–1½ tsp white truffle oil (use more or less to taste — it’s strong!)
⅓ cup freshly grated Parmesan cheese
1 tbsp chopped fresh parsley (or 1 tsp dried)
Optional: pinch of red pepper flakes for heat
Optional: a squeeze of lemon juice for brightness
Tips:
Don't overdo the truffle oil — it's potent; start light and add more to taste.
Try black truffle oil for a more earthy flavor.
Add a dash of white wine vinegar or lemon zest for extra depth.
Instructions
Prep the Wings:
Pat wings dry with paper towels.
Toss in a bowl with oil, salt, pepper, and garlic powder.
Cook the Wings:
Oven: Bake at 400°F (200°C) on a rack for 40–45 minutes, flipping halfway, until crispy.
Air Fryer: 380°F (195°C) for 22–25 minutes, shaking halfway.
Deep Fry: 375°F (190°C) for 10–12 minutes, then drain well.
Make the Truffle Butter Toss:
In a large bowl, combine melted butter and truffle oil.
Once wings are done, toss them immediately in this mixture.
Finish with Parmesan:
Add Parmesan, parsley, and optional chili flakes or lemon juice.
Toss again gently to coat evenly.
Serve Immediately:
Garnish with extra cheese or herbs if desired.
Serve with ranch or garlic aioli on the side (optional).
