About the Recipe
Crispy wings tossed in a nutty garlic Parmesan brown butter sauce with Moroccan fermented garlic and a touch of tangy live vinegar.
Prep Time:
10–15 minutes
Cook Time:
45–50 minutes (oven) or 18–22 minutes (air fryer)
Serves:
3-4
Level:
Medium
Ingredients
2 lbs chicken wings, split and tips removed
1 tbsp baking powder (optional, for crispier skin)
½ tsp The Tickled Pickler’s Black Garlic Salt (or kosher salt)
For the Mo’ Rockin’ Garlic Parmesan Brown Butter Sauce
4 tbsp unsalted butter
1½–2 tbsp The Tickled Pickler’s Mo’ Rockin’ Fermented Garlic Seasoning
(or substitute regular garlic powder)
½ tsp The Tickled Pickler’s Black Garlic Salt (or kosher salt, adjust to taste)
1 tsp smoked paprika (optional)
½ tsp black pepper
1 tsp honey (optional but recommended)
1 tsp The Tickled Pickler Tongue Thai’d Vinegar
(or substitute lemon juice)
¼ cup shredded Parmesan cheese
Preparation
1. Prep the Wings
Pat wings very dry. Toss with baking powder (if using for extra crispy skin).
Optionally, add a light dusting of Black Garlic Salt or regular kosher salt before cooking for additional flavor.
2. Bake or Air Fry
Oven:
Bake at 425°F for 45–50 minutes, flipping halfway through.
Air Fryer:
Cook at 400°F for 18–22 minutes, shaking halfway through.
3. Brown the Butter
In a small saucepan over medium-low heat, melt the butter slowly. Stir frequently as it foams.
Continue cooking gently until the butter turns a golden brown with a nutty aroma. You should see small browned milk solids forming at the bottom of the pan.
Do not let the butter rapidly bubble, scorch, or burn. Reduce heat immediately if it starts cooking too aggressively.
Optionally you can simply melt the butter and blend all the ingredients together without browning the butter (but the browned butter adds a nice nutty flavor.)
4. Build the Garlic Parmesan Sauce
Once the butter reaches a nutty brown color, lower the heat and gently stir in:
Mo’ Rockin’ seasoning
Black Garlic Salt (or kosher salt)
smoked paprika (if using)
black pepper
honey
Tongue Thai’d live vinegar
Warm gently for about 30–60 seconds to bloom the spices without burning them.
5. Finish with Parmesan
Remove from heat and whisk in the Parmesan cheese until melted and combined into a rich garlic Parmesan butter sauce.
6. Toss & Finish
Toss the hot wings in the garlic Parmesan brown butter sauce until evenly coated.
7. Serve
Garnish with extra Parmesan, parsley, or a light sprinkle of Black Garlic Salt.
Tips & Tricks
🍗 Dry Wings = Crispy Wings
Patting the wings very dry before cooking helps achieve crispier skin.
🧈 Watch the Butter Carefully
Brown butter can go from perfect to burnt very quickly. Keep the heat moderate and stir constantly once foaming begins.
🧄 Want More Garlic Punch?
Add an extra sprinkle of Mo’ Rockin’ seasoning immediately after tossing the wings.
🧀 Fresh Parmesan Melts Best
Freshly shredded Parmesan creates a smoother sauce than pre-shredded cheese.
🌶️ Want Heat?
Add cayenne, chili flakes, or hot sauce to taste.
🍺 Serving Pairings
Excellent with:
cold lager
ranch or garlic aioli
roasted potatoes
pickled vegetables
crunchy slaw
Electric Lemonade Shrub
🔥 Flavor Profile:
Nutty brown butter • Salty • Umami-rich • Garlicky • Cheesy • Tangy • Addictively savory