The buttery parmesan concoction in these garlic parmesan wing packs a flavorful punch, leaving the crispy fried wings as the perfect vehicle from plate to mouth.
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.
Notes
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.