Decadent Alfredo-Style Chicken Wings

Description:

Rich, creamy, and packed with flavor, these Alfredo-Style Chicken Wings are a luxurious twist on the classic appetizer. Crispy baked or fried wings are tossed in a smooth, garlicky Parmesan Alfredo sauce and finished with fresh herbs and a sprinkle of extra cheese. Perfect for game days, parties, or indulgent weeknight dinners.

Origin:

This dish is a fusion of American-style chicken wings and Italian Alfredo sauce. Traditional Alfredo originated in Rome with butter and Parmesan, but the creamy version popular in the U.S. inspired this decadent spin on buffalo wings—replacing spice with richness.

Ingredients Quantity:

For the Chicken Wings:

Chicken wings (split at joints, tips removed) – 2 lbs (900g)
Olive oil – 1 tbsp
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Baking powder – 1 tbsp (for crispiness, if baking)

For the Alfredo Sauce:

Unsalted butter – 3 tbsp
Heavy cream – 1 cup (240ml)
Garlic (minced) – 2 cloves
Parmesan cheese (finely grated) – 1 cup (90g)
Salt – to taste
Black pepper – ¼ tsp
Nutmeg – pinch (optional)

Toppings (Optional):

Fresh parsley or basil – chopped
Extra Parmesan – grated or shaved
Crushed red pepper flakes – for a kick
Truffle oil – for added decadence

Optional Ingredients:

Cream cheese (2 oz) – for a thicker, tangier Alfredo
Mozzarella (¼ cup shredded) – for extra cheesy pull
Ranch seasoning – to mix into the sauce for a flavor twist
Lemon zest – for brightness

Instructions:

1. Prep and Cook the Wings:

To Bake:

Preheat oven to 425°F (220°C).
Pat wings dry with paper towels. Toss with olive oil, baking powder, and seasonings.
Arrange on a wire rack over a baking sheet.
Bake for 40–45 minutes, flipping halfway, until golden and crispy.

To Fry:

Heat oil to 350°F (175°C).
Pat wings dry and season as above.
Fry in batches for 8–10 minutes until crisp and cooked through. Drain on paper towels.

2. Make the Alfredo Sauce:

In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute.
Pour in heavy cream; bring to a gentle simmer.
Stir in Parmesan cheese gradually, whisking until smooth and melted.
Season with salt, pepper, and a pinch of nutmeg. Simmer 2–3 minutes until thickened.

3. Toss & Serve:

Place hot wings in a large bowl. Pour warm Alfredo sauce over and toss to coat evenly.
Garnish with parsley, extra Parmesan, or red pepper flakes.
Serve immediately with extra sauce for dipping.

Tips for Success:

Dry wings thoroughly before cooking for maximum crispiness.
Use freshly grated Parmesan for best melting and flavor.
If sauce gets too thick, thin with a splash of cream or milk.
Serve hot—sauce thickens and sets as it cools.
Add truffle oil or a pinch of white pepper for gourmet flair.

Recommendation:

Serve with a side of garlic bread or crisp Caesar salad. Pairs beautifully with white wine, a pale ale, or sparkling water with lemon. Great for sharing at gatherings or plating fancy for date night.