Garlic Parmesan Wings (VIDEO)

Garlic Parmesan Wings in a bowl topped with parmesan cheese and parsley.

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Garlic Parmesan Wings (VIDEO)

These are the best Garlic Parmesan Wings you will ever have - the wings are double fried to crispy perfection and tossed in the most delicious garlic, parmesan coating! They're so much better than Wingstop!

Prep Time1

Cook Time15

Total Time1 15

Course: Appetizer

Cuisine: American

Servings:

Author: Chris Joe

Equipment

Dutch Oven

Ingredients

Seasoning Mix

1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon Chicken bouillon powder
½ tablespoon Smoked paprika
½ tablespoon White pepper

Chicken

2 pounds chicken wings wings tips removed, and wings cut into drummettes and flats
Half of the Seasoning Mix refer to Seasoning Mix above
¼ cup Louisiana hot sauce can sub Frank’s red hot
1 large egg

Frying mix

1 cup all purpose flour
1 cup cornstarch
Half of the Seasoning Mix refer to Seasoning Mix above
½ tablespoon baking powder
2 quarts neutral oil for frying

Garlic Parmesan Sauce

1 stick unsalted butter
1 teaspoon garlic powder
4 cloves garlic grated
1/4 teaspoon kosher salt
½ cup pre-grated parmesan cheese
2 tablespoons flat leaf parsley minced

Instructions

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 egg, then mix until combined and marinate for 1 hour or up to overnight.
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 1 tablespoon of water to the batter and rub it in with your hands to create craggily bits in the dry batter.
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.
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.
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.

Video

Notes

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.
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.
Ensure the oil is at 350F and use a thermometer gun or candy thermometer to measure the oil temperature. If after placing the wings in the oil the temperature drops to below 325F, you need to fry in smaller batches. This will cause the wings to soak up too much oil and become soggy. Maintaining a consistent temperature of 350F is important!
You'll notice I did not include any extra salt in the chicken marinade or dry batter - 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.
I've found that sprinkling the wings with pregrated boxed parmesan cheese holds up better vs. freshly grated parmesan cheese. If you're going for copycat Wingstop Garlic Parmesan wings, use the shelf-stable grated parmesan cheese!

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