These Garlic Parmesan Chicken Wings are crispy, buttery, and loaded with fresh garlic and salty parmesan cheese. Whether you are prepping for game day or a simple family appetizer, these wings are a scratch made classic that always disappears fast.
In our house, garlic parmesan is the most requested wing flavor by far. While I love these Spicy Teriyaki Chicken Wings, there is something so comforting about the combination of melted butter, savory garlic, and fresh herbs. This recipe is simple enough for any weeknight, but I've included my favorite culinary tricks, like a quick dry brine, to ensure they come out perfectly crispy every single time.
Key Ingredients & Substitutions
- Chicken Wings - I recommend buying whole wings and splitting them into drumettes and flats yourself. It's usually more budget friendly that way.
- Cornstarch - To help the skin get super crispy!
- Garlic - Both garlic powder and fresh garlic for the best garlic flavor. If you do not have fresh garlic, you can substitute with an additional ½ teaspoon of garlic powder.
- Butter - This is the "sauce".
- Fresh Parsley - dried can be substituted if you do not have fresh parsley.
- Fresh Parmesan - don't skip this, the best flavor comes from freshly grated parmesan cheese.
See the recipe card below for the full list of ingredients and measurements.
How To Make Garlic Parmesan Chicken Wings
You don't need a commercial deep fryer to get professional results. By following these steps, you can achieve that perfect crunch right on your stovetop:
The Dry Drine: Sprinkle the wings with salt and let them rest in the fridge for at least 2 hours. This draws out moisture from the skin, which is key to achieving a crispy chicken wing.
Prep the Coating: Toss the wings in garlic powder, salt, pepper and cornstarch.
Fry to Perfection: Heat your oil to 350°F and fry in batches. You want enough room for the wings to move so the oil temperature doesn't drop too low.
Toss While Hot: While the wings are frying, make the garlic parmesan butter. As soon as they are out of the fryer toss them in the butter mixture.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Dry Brine and Chill! This should be the motto for all poultry. By doing this you are allowing the chicken to soak up the salt (and any other seasonings) and the skin is drying out at the same time. Which means your chicken wings will be flavorful and have a crispier skin when fried.
- Use a thermometer to keep the oil between 350°F and 375°F. If the oil is too cool, the wings will be greasy; too hot and the skin will burn before the meat is cooked.
- If you prefer to skip the frying, you can bake these! I use a steaming and roasting method in my Spicy Teriyaki Wings post that works perfectly for this garlic parm version.
Storage
While wings are best served fresh, you can store leftovers in an airtight container for 3-4 days. Reheating in an air fryer will get them nice and crispy again when reheating.
I hope you give these delicious Garlic Parmesan Chicken Wings a try! They are one of my favorites!
-Sky🩷
More Delicious Recipes
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Garlic Parmesan Chicken Wings recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
📖 Recipe
Garlic Parmesan Chicken Wings
Ingredients
- 10-12 whole wings tips removed, cut into 2 pieces (drumettes and wings)
- 3 ounces unsalted butter
- 3 cloves garlic minced
- ⅓ cup freshly grated parmesan
- 1 ½ tablespoons fresh parsley minced
- 2 ½ teaspoons salt
- ½ teaspoon garlic powder
- 1 ½ tablespoons cornstarch
- ½ teaspoon pepper
- As Needed oil for frying
Instructions
- Prepare the wings by removing the tips (discard) then cutting the wings into two pieces, the drumette and the wing (flat).
- Pat dry and lay out on a rack with a pan beneath it. Sprinkle evenly with 1 ½ teaspoons salt. Refrigerate for at least 2 hours. This allows the chicken skin to dry out more, which helps it crisp up better. It also flavors the chicken.
- In a large skillet, saucepan or deep fryer heat enough oil to fry. For a skillet or pot you will need about 1" of oil. Heat to 350°F - 375° F.
- Season the chicken with garlic powder, remaining salt and pepper. Toss in cornstarch. Make sure to evenly coat the chicken with the cornstarch.
- Make the sauce by melting the butter. Next mix in the fresh garlic, parsley and grated parmesan cheese. It's okay if the butter solidifies while you are frying the chicken wings. The hot wings will melt it again.
- Fry the chicken wings (in batches) for 8-10 minutes. Drain on rack or paper towel lined sheet tray then immediately toss in butter mixture. Garnish with more parm and parsley if desired. Enjoy!
Notes
- Dry Brine and Chill! This should be the motto for all poultry. By doing this you are allowing the chicken to soak up the salt (and any other seasonings) and the skin is drying out at the same time. Which means your chicken wings will be flavorful and have a crispier skin when fried.
- Use a thermometer to keep the oil between 350°F and 375°F. If the oil is too cool, the wings will be greasy; too hot and the skin will burn before the meat is cooked.
- If you prefer to skip the frying, you can bake these! I use a steaming and roasting method in my Spicy Teriyaki Wings post that works perfectly for this garlic parm version.
Comments
No Comments