The journey to perfecting these wings started during a family trip to Texas. We stumbled upon a Wingstop restaurant, and the Garlic Parmesan Wings left such an impression that I knew I had to recreate them at home. The secret, I discovered, lies in the simplicity of the ingredients and the technique. From the crunch of the perfectly fried wings to the rich, garlicky butter sauce with a hint of Parmesan, every bite is a celebration of flavors.
I’ve made a few tweaks to the original recipe over the years, and I think they make these wings even better. For instance, adding fresh minced parsley at the end not only enhances the flavor but also adds a burst of color, making the dish more visually appealing. This recipe is straightforward and doesn’t require any fancy equipment, just a good heavy-bottomed pot for frying and a few simple ingredients you likely already have in your pantry.
Whether you’re hosting a game day party or just craving some comfort food, these Garlic Parmesan Wings are sure to be a hit. The preparation is quick and easy, and the results are absolutely mouthwatering. So, let’s dive into the recipe and get cooking!
How to Make Wingstop Garlic Parmesan Wings
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Ingredients
- 1/2 teaspoon ground black pepper
- 2 teaspoons fresh minced parsley
- 2 pounds chicken wings
- 2 teaspoons garlic powder
- 1/4 cup butter
- 1/2 teaspoon seasoned salt
- vegetable oil (for frying)
- 2 tablespoons Parmesan cheese (divided use)
Directions
- Separate the wings at each joint, discarding the wing tips or saving them for stock.
- In a large, heavy-bottomed pot or deep fryer, pour vegetable oil to a depth of 4 inches and heat to 350°F.
- Fry the wings in batches for 8 to 10 minutes, stirring once to ensure even cooking. When they start to brown, remove them and drain on a wire rack over a cookie sheet.
- While frying the wings, melt the butter with seasoned salt, ground black pepper, and garlic powder in a small pan over medium-low heat. Stir in half of the Parmesan cheese.
- Transfer the wings to a large bowl, pour the sauce over them, and toss to coat.
- Garnish with parsley and the remaining Parmesan cheese before serving.
FAQs:
Can I bake the chicken wings instead of frying them?
Yes, you can bake the chicken wings as a healthier alternative to frying. Preheat your oven to 400°F, place the wings on a baking sheet lined with parchment paper, and bake for 40-45 minutes, turning halfway through. This will result in crispy wings without the need for deep frying.
How can I make the wings extra crispy?
To make the wings extra crispy, pat them dry with paper towels before frying. Additionally, you can coat the wings lightly with cornstarch or baking powder before frying to enhance crispiness. Ensure the oil is at the correct temperature (350°F) to avoid soggy wings.
What can I use as a substitute for Parmesan cheese?
If you don’t have Parmesan cheese, you can use Pecorino Romano or Asiago cheese as a substitute. These cheeses have a similar texture and flavor profile that will complement the garlic butter sauce well.
How do I prevent the wings from becoming too greasy?
To prevent the wings from becoming too greasy, drain them on a wire rack after frying. This allows excess oil to drip off. Additionally, you can place the fried wings on paper towels to absorb any remaining oil before tossing them in the sauce.
Can I prepare the sauce ahead of time?
Yes, you can prepare the garlic Parmesan sauce ahead of time. Store the sauce in an airtight container in the refrigerator for up to 3 days. When ready to use, reheat the sauce gently on the stove over low heat before tossing it with the freshly fried or baked wings.
What dipping sauces pair well with garlic Parmesan wings?
Garlic Parmesan wings pair well with a variety of dipping sauces. Popular choices include ranch dressing, blue cheese dressing, or a simple marinara sauce. These dips complement the rich, savory flavors of the garlic Parmesan wings.
Wingstop Garlic Parmesan Wings
Ingredients
- 2 pounds chicken wings
- vegetable oil for frying
- 1/4 cup butter
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 tablespoons Parmesan cheese divided use
- 2 teaspoons fresh minced parsley
Instructions
- Cut the wings at each joint. Discard the wing tips or save them for stock.
- Pour the vegetable oil into a large, heavy-bottomed pot until it reaches a depth of 4 inches, or use a deep fryer. Heat the oil to 350°F.
- Deep-fry the wings in batches for about 8 to 10 minutes, stirring once to ensure they cook evenly. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.
- While the wings are frying, prepare the sauce by melting the butter with the seasoned salt, ground black pepper, and garlic powder in a small pan over medium-low heat. Stir half of the Parmesan cheese into the melted butter.
- Place the wings in a large bowl. Pour the sauce over the wings and toss to coat.
- To serve, sprinkle with parsley and the remaining Parmesan cheese.
