Wingstop Garlic Parmesan Wings
These crispy fried chicken wings are tossed in rich garlic butter and coated with savory parmesan cheese for the perfect copycat of Wingstop's famous flavor.
Ingredients
- For the Wings:
- 2 pounds chicken wings separated into drumettes and flats
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- Vegetable oil for deep frying about 4 cups
- For the Garlic Parmesan Sauce:
- 4 tablespoons butter
- 1 tablespoon minced fresh garlic
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2-3 tablespoons freshly grated parmesan cheese use canned/shelf-stable parmesan, not fresh
- Fresh parsley for garnish optional
Instructions
- Pat wings completely dry with paper towels. This is crucial for crispy wings.
- In a large bowl, mix flour with salt, pepper, garlic powder, cayenne, and paprika. Toss the dry wings in this mixture until evenly coated. Shake off excess flour.
- In a large heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C).
- Working in batches, carefully lower wings into hot oil. Fry for 8-10 minutes until golden brown and cooked through (internal temp 165°F). Remove and drain on a wire rack.
- While wings are frying, melt butter in a small saucepan over medium-low heat. Add minced garlic and garlic powder, cooking for 1-2 minutes until fragrant. Add seasoned salt and black pepper.
- Place hot wings in a large bowl. Pour the garlic butter sauce over them and toss to coat evenly.
- Sprinkle the parmesan cheese over the wings and toss again until evenly distributed. The key is to use shelf-stable parmesan (like Kraft) rather than freshly grated, as fresh parmesan will melt Wingstop Garlic Parmesan Wings - Honeybunch Hunts.
- Transfer to a serving platter, garnish with fresh parsley if desired, and serve immediately while hot and crispy.
Notes
Keep the oil between 350-360°F throughout cooking. Too hot burns the outside while leaving the inside raw. Too cool makes wings greasy and soggy instead. Adjust the heat as needed when adding new batches.