Pepper Cheese Chicken Wings

This crispy pepper cheese wings recipe has become my go-to party pleaser whenever friends come over for game day. The perfect combination of crispy exterior and juicy interior, with a bold pepper-parmesan coating that makes these wings absolutely irresistible.

I first made these wings during a playoff game gathering last year, and now they've become the most requested item whenever friends come over to watch sports. The empty platter at the end of the night always tells the story!

Ingredients

• Chicken wings: the smaller wings tend to crisp up better and cook more evenly
• All purpose flour: creates the perfect crispy exterior when double coated
• Cornstarch: the secret ingredient that makes these wings extra crunchy
• Water: helps create the wet batter that ensures coating adheres perfectly
• Parmesan cheese: use freshly grated for the best flavor and texture
• Mushroom powder: adds umami depth that elevates these wings beyond basic
• Black pepper seeds: crushing whole seeds gives a more intense pepper flavor
• Garlic powder: infuses the wings with savory notes in every bite
• Salt: enhances all the flavors and ensures the wings aren't bland
• Lemon juice: tenderizes the chicken and adds a subtle brightness
• Vegetable oil: choose one with a high smoke point for perfect frying

Step-by-Step Instructions

Marinate the Chicken:

Take your chicken wings and toss them with lemon juice, salt, black pepper, and ¼ teaspoon of garlic powder in a large bowl. Allow them to marinate for at least 15 minutes while you prepare the coatings. This step tenderizes the meat and builds the first layer of flavor.

Prepare the Wet Coating:

In a medium bowl, combine ½ cup of all purpose flour with water, ¼ teaspoon of garlic powder, salt, and black pepper. Whisk until the mixture has a smooth pancake batter consistency. This wet coating helps the final dry coating adhere perfectly for maximum crispiness.

Prepare the Dry Coating:

In another bowl, mix together 1 cup of all purpose flour, cornstarch, salt, and black pepper. The cornstarch is crucial here as it creates that restaurant quality crunch that makes these wings special.

Coat the Chicken:

Take each marinated wing piece and dredge it first in the dry coating, ensuring complete coverage. Then dip into the wet batter, allowing excess to drip off, before giving it a final coat in the dry mixture. Press the coating gently to ensure it adheres well. This triple action creates the perfect crispy crust.

Fry the Chicken:

Heat vegetable oil in a deep pan to 350°F. Carefully add the coated wings in small batches, being careful not to overcrowd the pan. Fry until deeply golden brown and cooked through, about 8 to 10 minutes. Transfer to a paper towel lined plate to drain excess oil.

Season with Flavor Mixture:

In a large bowl, combine the Parmesan cheese, remaining garlic powder, crushed black pepper, and mushroom powder. Add the still hot fried wings to this mixture and toss until every wing is thoroughly coated with this intensely flavored mixture. The heat from the wings helps the seasonings adhere perfectly.

Serve:

Arrange on a serving platter and serve immediately while hot and crispy. These wings are perfect on their own or with your favorite dipping sauce.

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The mushroom powder in this recipe is my personal secret ingredient that I discovered by accident when I ran out of traditional seasonings. It adds an incredible depth of flavor that guests always notice but can never quite identify. My nephew once ate fifteen of these wings in one sitting and still talks about them months later!

Storage and Reheating

These pepper cheese wings can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, reheat them in a 375°F oven for about 10 minutes rather than using a microwave. For best results, place them on a wire rack over a baking sheet to allow hot air to circulate around the wings completely, restoring that fresh out of the fryer crispiness.

Flavor Variations

While the pepper parmesan coating is spectacular, this double coating technique works beautifully with other flavor combinations too. Try substituting the parmesan for nutritional yeast for a dairy free option with a similar cheesy flavor. For a spicier version, add cayenne pepper to both the marinade and the final seasoning mixture. For an Asian inspired twist, add some five spice powder to the dry coating and finish with a coating of honey, soy sauce, and sesame seeds.

Serving Suggestions

These wings are substantial enough to serve as a main course alongside a fresh green salad and some crusty bread. For a party spread, pair them with contrasting items like a cool cucumber yogurt dip, crunchy vegetable sticks, and perhaps some pickle spears to cut through the richness. If serving as part of a larger game day spread, they complement other finger foods like loaded potato skins and cheesy dips perfectly.

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Frequently Asked Questions

→ How do I make these wings extra crispy?

Ensure the wings are coated thoroughly in the dry-wet-dry coating process, and heat the oil to the correct temperature before frying.

→ Can I bake these wings instead of frying?

Yes, bake the wings at 400°F (200°C) for 40-45 minutes, flipping halfway through. Use a wire rack on a baking tray for best crispiness.

→ What dipping sauces pair well with these wings?

Consider ranch, garlic aioli, or a sweet chili sauce to balance the bold flavors of the wings.

→ Can I use pre-ground black pepper instead of crushed seeds?

Yes, but freshly crushed black pepper provides a more robust flavor. Adjust the quantity based on taste.

→ How can I make this dish spicier?

Add a pinch of cayenne pepper or chili powder to the seasoning mix for an extra kick of heat.