Garlic Parmesan Wings Recipe
This decadent Garlic Parmesan Wings Recipe are the perfect blend of garlicky and savory flavors in each scrumptious bite!
How to Make Garlic Parmesan Wings
This recipe for Garlic Parmesan Wings is absolutely phenomenal. Consisting of marinated chicken that is fried until crispy and golden brown and coated in a creamy garlicky butter sauce is truly a special treat. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Chicken Wings – flats and drumettes
- All Purpose Flour
- Cornstarch
- Egg
- Worcestershire Sauce
- Seasonings – salt, white or black pepper, garlic powder, onion powder, paprika, cayenne pepper
- Vegetable Oil
- Unsalted Butter
- Garlic
- Parmesan Cheese
- Fresh Parsley
Preparation
- Make Marinade – in a large mixing bowl, add the wings, egg, Worcestershire sauce and seasonings. Thoroughly mix to combine, cover bowl with plastic wrap and marinade in the fridge for 1 hour or overnight.
- Prepare Dredging Mixture – in a separate large mixing bowl, whisk together the flour, cornstarch and seasonings.
- Dredge Wings – line a large baking sheet with aluminum foil or parchment paper. Add a few of the marinaded wings into bowl with flour mixture. Thoroughly dredge the wings so that it is completely coated in the flour mixture. Transfer to prepared baking sheet assembling in an even layer. Repeat with remaining wings. Let the coated wings rest for 10-15 minutes before frying.
- Make Sauce – in a small saucepan over medium heat, melt the butter. Add in the garlic and cook while stirring until fragrant, about 1 minute. Remove from heat and set aside to cool. In a large mixing bowl, add the mayonnaise, Parmesan cheese, fresh parsley and salt to taste. Pour in the cooled garlic butter and whisk to combine. Set sauce aside.
- Fry Wings – heat oil in a large skillet or heavy bottom pot to 350F. In batches, fry the wings until thoroughly cooked through and golden brown, about 4-5 min per side. Transfer to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
- Coat Wings – into the bowl with the sauce, add the wings. Toss the wings in the sauce a few times or use a large spatula to coat the wings in the sauce.
- Serve – wings immediately with your preferred dipping sauce.
If you tried these Garlic Parmesan Wings Recipe, please let me know how you liked it with a rating and comment! I’d love to know what you think of this recipe? Feel free to also leave any questions there about this recipe and I’ll get right back to to you.
Find more upcoming recipes in the Recipe Index. To see more recipes and behind the scenes, follow along on Instagram, Pinterest and Youtube!
Garlic Parmesan Wings Recipe
These decadent Garlic Parmesan Wings Recipe are the perfect blend of garlicky and savory flavors in each scrumptious bite!
Servings: 4
Ingredients
Chicken Marinade
- 1 1/2 pounds chicken wings, combo of flats and drumettes
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, adjust to taste
- 3/4 teaspoon garlic powder
- 3/4 teaspoons onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground white or black pepper
- 1/4 teaspoon cayenne pepper, optional
Dredging Mixture
- 3/4 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground white or black pepper
- 1/4 teaspoon cayenne pepper, optional
For Frying
- 3-4 cups vegetable oil
Garlic Parmesan Butter Sauce
- 1/4 cup unsalted butter
- 1 tablespoon garlic, about 3-4 large cloves, finely minced
- 2-3 tablespoons mayonnaise, adjust to taste
- 2 tablespoons parmesan cheese, freshly grated, plus more if preferred
- 2 tablespoons fresh parsley, finely chopped
- salt to taste
Instructions
- In a large mixing bowl, add all of the chicken marinade ingredients and thoroughly mix to combine. Cover the bowl with plastic wrap and marinade in the fridge for 1 hour or overnight.
- In a separate large mixing bowl, add and whisk together all of the dredging ingredients.
- Setup dredging station with the bowl containing the marinaded wings, the bowl containing the dredging mixture and a large baking sheet lined with aluminum foil or parchment paper.
- Add a few of the marinaded wings into bowl with flour mixture. Thoroughly dredge the wings so that it is fully coated in the flour mixture. Transfer coated wings to the baking sheet placing in an even layer. Repeat with remaining wings. Let the coated wings rest for 10-15 minutes before frying.
- As the wings rests, make the sauce. In a small saucepan over medium heat, melt the butter. Add in the garlic and cook while stirring until fragrant, about 1 minute. Remove from heat and set aside to cool. In a large mixing bowl, add the mayonnaise, parmesan cheese, fresh parsley and salt. Pour in the cooled garlic butter and whisk to combine. Set sauce aside.
- Heat oil in a large skillet or heavy bottom pot to 350F. In batches, fry the wings until thoroughly cooked through and golden brown, about 4-5 minutes per side or longer as needed. Transfer to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
- Into the bowl with the garlic sauce, add the wings. Toss the wings in the sauce a few times or use a large spatula to coat the wings in the sauce.
- Serve wings with your preferred dipping sauce. Enjoy!!
Notes
- I served wings with this Homemade Ranch Recipe.
