Crispy fried garlic parmesan wings boast a buttery parmesan sauce with heaps of garlic. These wings don’t skimp on flavor, and they’re super easy to make!
Why this recipe works
These garlic parmesan wings are actually finger-licking good, we wouldn’t fib about that. They’ll first be fried in hot oil until they reach a crisp golden brown. Then, toss them in a buttery-garlic-parmesan concoction that packs a flavorful punch. You have yourself homemade garlic parmesan wings, they’re really that simple.
As if you aren’t getting your garlic fill already with these wings, the real garlic fanatics would understand that it’s only fitting to offer them up with additional garlic parmesan wing sauce on the side. Plus a little ranch and blue cheese dressing for good measure, of course.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You’ll need four pounds of chicken wings for this recipe. If you prefer not to fry them, you can easily swap out the oil for crispy baked chicken wings or air fryer chicken wings. Be sure to thaw and pat the chicken wings dry before beginning.
GARLIC – This recipe calls for 4 Tablespoons of minced garlic (the kind you purchase in a bottle or jar). If you use fresh garlic, you may want to use a little less as the flavor is more potent. Not all the garlic will be consumed as some will fall off during the mixing process, taste and adjust to suit your preferences.
How to Make Garlic Parmesan Wings
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place wings in a large bowl and sprinkle in half of the onion powder. Sprinkle on garlic salt and pepper to taste. Using gloved hands, toss to coat and distribute seasonings.
- Add enough oil to a deep-sided skillet to come about an inch up the sides. Heat oil to 325 F.
- Fry wings, being careful not to crowd, for 3-4 minutes per side.
- While wings are cooking, in another skillet, melt butter over medium high heat. Sprinkle in some garlic salt, to taste. Add remaining onion powder and stir until butter is bubbly.
- Add minced garlic to the hot butter and stir to combine. Slowly sprinkle in grated Parmesan cheese, stirring continuously. Turn off heat.
- Remove wings to a wire rack to drain.
- Place cooked wings in a large bowl. Add garlic cheese mixture and toss to coat.
- Sprinkle with additional grated Parmesan cheese if desired.
Frequently Asked Questions & Expert Tips
Store leftover wings in an air-tight container kept in the refrigerator for 4-5 days. Reheat in a 350F oven or in the air fryer until warmed through.
Chicken wings should be cooked to an internal temperature of 165F registered on an instant-read thermometer inserted into the thickest portion of the meat, typically near the bone.
Serving Suggestions
Although these garlic parmesan wings don’t really need a side, a cup of ranch or blue cheese dressing is always a solid choice for dipping. Want even MORE flavor? Serve them alongside homemade garlic parmesan wing sauce.
Optionally pair with celery and carrots. Serve as an appetizer or main course hot and fresh with an extra sprinkle of parmesan cheese as garnish. Enjoy!
More Chicken Recipes
- Spicy Wings
- Fried Chicken Wings
- Baked Chicken Legs
- Korean Fried Chicken
- Air Fryer Chicken Drumsticks
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Garlic Parmesan Wings
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 pounds chicken wings
- 1 ½ Tablespoons onion powder divided
- garlic salt to taste
- black pepper to taste
- ½ cup unsalted butter 1 stick plus 8 Tablespoons
- 4 Tablespoons minced garlic
- ½ cup grated parmesan cheese plus more for garnish
- vegetable oil for frying
Things You’ll Need
- Large heavy bottomed skillet with deep sides
- Skillet for the sauce mixture
Before You Begin
- Not all the garlic will be consumed as some will fall off during the mixing process.
- This recipe calls for 4 Tablespoons of minced garlic (the kind you purchase in a bottle or jar). If you use fresh garlic, you may want to use a little less as the flavor is more potent. Taste and adjust to suit your preferences.
- Store leftover wings in an air-tight container kept in the refrigerator for 4-5 days. Reheat in a 350F oven or in the air fryer until warmed through.
- Chicken wings should be cooked to an internal temperature of 165F registered on an instant-read thermometer inserted into the thickest portion of the meat, typically near the bone.
Instructions
- Place wings in a large bowl and sprinkle in half of the onion powder. Sprinkle on garlic salt and pepper to taste. Using gloved hands, toss to coat and distribute seasonings.
- Add enough oil to a deep sided skillet to come about an inch up the sides. Heat oil to 325 F.
- Fry wings, being careful not to crowd, for 3-4 minutes per side.
- While wings are cooking, in another skillet, melt butter over medium high heat. Sprinkle in some garlic salt, to taste. Add remaining onion powder and stir until butter is bubbly.
- Add minced garlic to the hot butter and stir to combine. Slowly sprinkle in grated Parmesan cheese, stirring continuously. Turn off heat.
- Remove wings to a wire rack to drain.
- Place cooked wings in a large bowl. Add garlic cheese mixture and toss to coat.
- Sprinkle with additional grated Parmesan cheese if desired.
Nutrition
Chef Antoine Davis
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