Garlic Parmesan Wings – CRISPY! (VIDEO)

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• Garlic powder – The garlic powder and grated garlic allows the garlic flavor to melt into the butter, rather than having larger chunks of garlic which can be unpleasant. Using both powder and grated garlic amplifies the garlicky flavor!
• Chicken bouillon powder – You’ll notice I did not include any extra salt in the recipe – this is because I love adding chicken bouillon powder to my chicken marinades to really reinforce the chicken flavor! Many chicken bouillon powders already include a good amount of salt, and with the addition of the hot sauce (also salty), there is no added salt in the recipe. If your chicken bouillon powder is salt-free, add ½ tablespoon of kosher salt to the seasoning mix.
• chicken wings – I used a combination of drummettes and flats – make sure th wing tips have been removed!
• hot sauce – I like using Louisiana Hot Sauce fo this recipe but if you can’t find it, you can also use Frank’s Red Hot! The hot sauce will not make the wings spicy. It simply acts as a flavorizing binder along with the egg to allow the dry batter to stick to the wings!
• all purpose flour + cornstarch + baking powder – When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder increases the pH of the chicken skin, which helps break down proteins, making for a better (crispier) texture!
• neutral oil – use avocado oil, canola oil, or vegetable oil for frying
• unsalted butter – use unsalted butter, as the recipe already has sources of salt in the chicken bouillon powder, hot sauce, and cheese.
• Parmesan Cheese – I’ve found that sprinkling the wings with pregrated boxed parmesan cheese holds up better versus freshly grated parmesan cheese. If you’re going for copycat Wingstop Garlic Parmesan wings, use the shelf-stable grated parmesan cheese! They will look and taste more like the restaurant version!

1. Marinate Chicken Wings

In a small bowl, mix together the garlic powder, onion powder, chicken bouillon powder, smoked paprika, and white pepper. This is your Seasoning Mix.

In a large bowl, add the chicken wings and half of the Seasoning Mix. Add the hot sauce and eggs, then mix until combined and marinate for 1 hour or up to overnight.

2. Dredge the Chicken

In another large bowl, add the flour, cornstarch, the remaining half of the Seasoning Mix, and baking powder. Whisk together to combine the dry ingredients. Add a tablespoon of water to the batter and rub it together with your hands to create small craggily bits that will add extra texture and crunch to the chicken!

Dredge the marinated chicken into the bowl with the dry ingredients and use your hands to pack the coating into the chicken. Place the wings on a tray and allow them to sit for 5 minutes while you heat the oil. Allowing the wings to sit in the dredge for 5 minutes while you heat up the oil will allow the batter to stick to the chicken.

3. Fry (and double fry!) the Chicken Wings

Line a tray with foil and a wire rack. In a large heavy bottomed pot, add the neutral oil and heat over medium high heat until the oil reaches 350F. Fry half of the wings for 6-8 minutes until golden brown, then remove them to the wire rack to drain. Repeat the frying process with the other half of the wings and place them on the tray.

Allow the oil to return to 350F, then place all the wings in the oil. Fry them for 1-2 minutes until a deep golden brown and remove them to the wire rack. I’ve always preferred to double fry my wings versus frying them once for longer. Tasting them side by side, I’ve found that doubled fried wings are juicier and crispier than single fried wings!

4. Make the Garlic Parmesan Coating and Toss

In a nonstick pan, melt the butter over medium heat and add the garlic powder, grated garlic, and salt. Sauté the garlic for 1 minute until fragrant and add it to a large mixing bowl.

Add the wings to the mixing bowl with the garlic butter and toss to combine. Sprinkle the wings with the parmesan cheese and chopped parsley. Toss to combine then place them on a platter to serve.

Storage Tips

Store any leftover Chicken Wings in an airtight container in the refrigerator for up to 3-4 days. The chicken wings will soften as they sit – this is normal and to be expected! You can reheat them in the microwave until warmed through or in the air fryer at 350F for 8-10 minutes.

Store any leftover garlic butter in an airtight container in the refrigerator for up to 1 week. The butter will solidify as it’s refrigerated – you can warm it up in the microwave to use in other recipes.