Homemade Alfredo Sauce used on Chicken Wings, Recipe.
Fry the Wings
4 or 5 Wings Parted or 8 to 10 Drumettes and Flats (one to two servings)
I seasoned the wings with a sprinkle of season salt and pepper and deep fried them for 10 to 12 minutes on 325. But you can bake them in the oven if you prefer. Keep warm in the oven on a hot plate or tray when done, until ready to toss in homemade Alfredo sauce.
Making the Alfredo Sauce
You will need:
4 tablespoons of butter
3/4 cup of heavy cream
1 1/2 cups of shredded Parmesan cheese (and extra for topping)
Salt, pepper and a pinch of garlic powder (I don’t know an exact amount for each seasoning but probably be less than I used. I’d say, heavy on the salt and just a few shakes of a shaker for the rest).
Melt butter in a skillet on low heat. Add heavy cream, salt, pepper and garlic powder. Heat cream, stirring frequently, until starting to bubble and simmer. Add cheese gradually, stirring constantly to melt and blend in, until smooth.
Coat the Wings:
Turn off heat and pour some of the sauce into a bowl and 3 or 4 wing pieces at a time, turning them to coat. Add more sauce as needed. Or just add the wings to the pan itself and turn to coat. Remove from sauce, plate and sprinkle with extra cheese if desired. Serve! Enjoy!
This sauce is also great for making Fettuccine Alfredo!
Cook a 12 oz package of pasta in a large pot, according to the directions on the package (al dente). Reserve a cup of the hot liquid from the pot and then drain.
Put your cooked noodles in a large mixing bowl, add you sauce (made the same way from the recipe above) and toss to coat and mix sauce in. The sauce will thicken as you stir it around. So, add a little bit of the hot pasta water you reserved (probably use maybe, 1/4 of a cup?), at a time, to loosen it up to the creamy consistency you want.
Serve in bowls (about 1 1/2 cups per person, makes about 3 or 4 servings) and top with some extra grated Parmesan.
Add saute or grilled chicken pieces, for a delicious chicken Alfredo!