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Cacio e Pepe Chicken Wings

Cacio e Pepe Chicken Wings
  • Meal


  • Cusine



Canola, vegetable, or peanut oil, for frying

3 pounds chicken wing sections, drumettes and flats

1 tablespoon ground black pepper

2 teaspoons kosher salt

3/4 teaspoon garlic powder

3/4 cup freshly grated Parmesan cheese

6 tablespoons unsalted butter

Chopped fresh parsley, for serving

Ranch or blue cheese dressing, for serving


Heat the oil: Fill a cast iron or other heavy-bottomed skillet with 1/2 inch of oil, place over medium heat, and heat the oil to 350 degrees F. Fry the chicken wings: Meanwhile, pat the chicken dry with paper towels, season with the salt, garlic powder, and 1 teaspoon of the ground black pepper. Working in batches so as not to overcrowd the skillet, gently add the wings and fry, flipping about halfway through, until golden all over, about 15 minutes. Transfer the wings to a wire rack set inside a baking sheet; fry the remaining wings. Season the wings: Place the butter in a large, microwave-safe bowl; microwave in 30 second increments until the butter has melted. Add the fried chicken wings to the bowl along with 1/2 cup Parmesan cheese and the remaining 2 teaspoons black pepper; toss until the wings are evenly coated. Garnish and serve: Transfer the wings to a platter, top with the remaining 1/4 cup Parmesan cheese (or more if you want it extra cheesy), sprinkle with some chopped parsley (if using), and serve with the dipping sauce of your choice.