What is Cacio e Pepe?
If you’re as food-obsessed as I am, then I’m sure you’ve seen the words “cacio e pepe” all over the place recently—but what exactly is it? If you don’t speak Italian, it translates to “cheese and pepper.” As you might expect, this means that anything with this label will feature these two ingredients prominently, with Parmesan cheese and black pepper being the standards.
Try our recipe for Cacio e Pepe Spaghetti!
How to Clip Chicken Wings
When shopping for chicken wings, the easiest thing to do is to buy them already cut into sections. However, you can also buy whole chicken wings (which are usually cheaper) and cut them into parts yourself. To clip the chicken wings, find the joint between the drumette and the flat, and cut it with a sharp knife. It’s up to you if you want to separate the tip or not—feel free to leave it on for this recipe, or save it for chicken stock.
Best Tips for Frying Chicken Wings
After all the chicken has been fried, toss it with some melted butter, the freshly grated Parmesan cheese, and more black pepper. The butter helps everything stick to the wings, and the cheese should melt a bit from the heat of the wings and the butter. Transfer the wings to a platter with your dipping sauce of choice, and you’re ready to eat. (I go back and forth between ranch and blue cheese with my wings, but in this instance, I think I’d go with ranch, as blue cheese might overpower the Parmesan in this recipe.) These wings are best enjoyed fresh, while they’re still nice and crispy.
More Great Chicken Wings Recipes!
Pressure Cooker Teriyaki Chicken Wings Honey Mustard Chicken Wings Miso-Glazed Chicken Wings Ginger Honey Chicken Wings Bourbon Maple Glazed Chicken Wings
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.
