Garlic Parmesan Chicken Wings

These Garlic Parmesan Chicken Wings are bursting with flavor from fresh garlic, grated parmesan and butter. You can't go wrong with these on the menu for game day, or any day.

Who doesn't love chicken wings? Crispy, fried and packed full of flavor. With so many flavor options, Garlic Parmesan is always the most requested flavor in our house. They are so easy to make and only take a few staple ingredients. We do have a few tricks that we stand by to make super crispy, flavorful chicken wings, every time.

• Chicken Wings - split into two pieces, the flat and the drum.
• Cornstarch
• Garlic Powder
• Salt
• Pepper
• Garlic Cloves
• Unsalted Butter
• Fresh Parsley - dried can be used if you do not have fresh parsley.
• Fresh Parmesan - don't skip this, the best flavor comes from freshly grated parmesan cheese.
• Oil - for frying

1. Pat dry and lay out on a rack with a pan beneath it. Liberally sprinkle with salt and 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.

2. 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.

3. Season the chicken with garlic powder, salt and pepper. Toss in cornstarch. Make sure to evenly coat the chicken with the cornstarch.

4. 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.

5. 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!

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.

Toss in Cornstarch: Tossing chicken in cornstarch yields a crispier chicken wing. Sure, you can skip this step, but trust me, use the cornstarch.

If you are looking for a healthier option to frying chicken wings, bake them! I go more in depth on how to bake chicken wings in my Spicy Teriyaki Chicken Wings recipe. Psst...you should try that sauce too!

1. Steam the chicken wings in a steamer basket for 10 minutes. Working in batches if needed.

2. Lay the wings out on a rack with a pan beneath it and refrigerate for at least 1 hour.

3. Roast in a 425° F oven for 20 minutes, rotate and roast for another 20 minutes.

4. Toss in sauce. Enjoy!