Alfredo Chicken Wings
Alfredo Chicken Wings
You have probably heard of Alfredo sauce on pasta. But why limit such a tasty sauce? My recipe for Alfredo Chicken Wings creates delicious finger food. It is sure to be a crowd pleaser. Sure, there are many ways to prepare chicken wings like barbecue lime-butter, cherry Pepsi wings, and honey sriracha, so why not add one more to your repertoire?
What is Alfredo Sauce?
Alfredo is a rich sauce consisting of butter, cream, parmesan cheese, and various herbs and spices, depending on the cook. You’ll find Alfredo sauce in nearly any Italian restaurant you visit (or in this case, my backyard). Making sauces with butter is an Italian tradition. As alfredo’s popularity grew, chefs tinkered with it to put a personal stamp on perfection.
Ingredients: Alfredo Chicken Wings
- 3 lbs chicken wings (flats and fats)
- 3 Tbs Extra Virgin olive oil
- 3 Tbs Cuso’s Lemon Pepper Rub
- 3 Tbs Italian Seasoning
- Bring your grill to 450 degrees F.
- Toss the wings with the olive oil
- Follow with the Lemon Pepper Rub and Italian seasonings
- Make sure the wings are evenly coated
- Grill for 20-25 minutes until they have a nice, crispy exterior.
- Move to a large mixing bowl awaiting the sauce
Ingredients (Alfredo Sauce)
- ½ cup salted butter
- 1 ½ cups heavy cream
- 3 tsp. Fresh garlic (minced)
- ½ tsp. Italian seasoning
- ½ tsp each salt and pepper
- ½ tsp red pepper flakes (optional)
- ½ tsp basil
- 2 cups fresh Parmesan cheese (grated)
- Place the butter and cream in a large skillet
- Melt it over a low heat
- Whisk in all the spices
- Slowly add the Parmesan about ½ cup at a time until it’s melted and fully integrated
- Pour over the chicken wings in the bowl and mix
- Serve hot
Tip: Should you have excess alfredo sauce save it for steamed broccoli or cauliflower
Pit Master’s Memo
History is sometimes blurry when it comes to crediting the invention of anything new. The main lore about Alfredo Sauce is that a gentleman named Alfredo Di Lelio had a restaurant in Rome. His wife gave birth to their son in 1914, leaving her without an appetite. Alfredo was relentless about cooking for her, but nothing took until he made her fresh fettuccine with Parmigiano and butter. When his wife’s appetite returned, he knew this was a great idea for further exploration. Who knew it would result in a worldwide craving.
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