Wingstop Garlic Parmesan Wings

Copycat Wingstop Garlic Parmesan Wings is the perfect wing recipe for the connoisseur. Wingstop Garlic Parmesan wings are one of my favorites.  Not everyone loves hot and spicy buffalo chicken wings, so this flavor is a delicious alternative.

homemade copycat wingstop garlic parmesan wings

Why this Recipe Works

Wingstop is a restaurant in Texas where you will find the best Garlic Parmesan Wings! These wings are cooked to perfection then drizzled with a garlic butter sauce with Parmesan cheese. It’s enough to tear me away from the classic buffalo Wing Stop wing to go for something different.

Buffalo wings have been around thankfully since the Anchor bar created the buffalo chicken wings sometime in the 1960s. I think that is hard to beat a buffalo wing, they have the right amount of heat and just the right amount of tang.

These Wingstop Garlic Parmesan Wings combine beautifully to make a delightful combination. It’s not too wimpy in terms of flavor; it just lacks the spice.  Scroll down to see my video on making these wings.

chicken wings, butter, garlic salt, parmesan cheese to make wings

How to Make Garlic Parmesan Wings

It’s a great idea to buy the wings from the grocery store and cut them yourself.  You’ll be able to cut a couple of pounds of wings in now times.  Here’s what else you will need:

  • Chicken Wings
  • Flour
  • Seasoned Salt
  • Cayenne Pepper
  • Ground Black Pepper
  • Garlic Powder
  • Parmesan Cheese

Tips for making crispy chicken wings

  • Cut the wings into three different parts, the wingtip, the wing, and the “drummette.” The wingtip requires no real explanation; it is the end most outer piece. Save these pieces to make stock out of.  Once the wingtip is removed you are left with the wing and the “drummette.” You will want to cut those two pieces where the joint is. After you cut off the wingtip, move the knife down towards the next joint, and you will cut the wing into the piece that has the wing, and the “drummette.”
  • When making the sauce, consider using chopped garlic instead of garlic powder.
  • For the alternative butter sauce, I want you to chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes. I want you to simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant. Then add in your Parmesan cheese. The fresh garlic adds a dimension to the sauce that everyone will love.
  • This is about the only time I will tell you it is ok, in fact, preferred that you use the Parmesan cheese that comes in a can.  It retains its shape and makes more of a flaky coating than it does when it is all melted.
  • These garlic parmesan wings don’t reheat well. Reheating wings means you get a soft almost soggy outside. While they don’t taste bad, they just aren’t quite as exciting as they are when you first serve them, but who is going to have leftovers anyway?

Did you make and love this Wing Stop wings recipe? Give your review below! And make sure to share your creations by tagging me on Instagram!

ingredients to make garlic parmesan wing sauce

The Perfect Garlic Parmesan Sauce

Wonder the real secret for these Wing Stop wings? It is in the delicious butter and garlic sauce.

What do you need to make this wing sauce? You will need real butter, garlic salt, and Parmesan cheese that you get in a can. Armed with these three ingredients as the mainstay you will make the best garlic parmesan wing sauce ever!

a plate of garlic parmesan chicken wings

Which wings do you order most often at the Wing Stop? Leave a comment to share your favorite wing flavors.

Want more great wing recipes? Try some of these chicken wing recipes.

Great fries to serve with wings

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homemade copycat wingstop garlic parmesan wings

Wingstop Garlic Parmesan Wings

Garlic and Parmesan cheese never tasted so good on a chicken wing before.   Make this copycat recipe today. 
4.91 from 10 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Chicken Wings, Wingstop Garlic Parmesan Wings
Servings: 4
Calories: 617kcal

Ingredients

  • 2 pounds chicken wings
  • 2 cups all purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 cup butter
  • 2 teaspoons garlic powder
  • 2 tablespoons Parmesan cheese
  • Parsley for garnish - if desired

Instructions

  • Preheat oven to 350 degrees.
  • Blend together all-purpose flour, seasoned salt, cayenne pepper, and ground black pepper.
  • Cut wings and dredge them in the flour.
  • Heat oil to 350 degrees, use either a deep fryer, or a large heavy pot. Deep fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to stir the wings once during cooking to make sure that the wings cook evenly.
  • Cook the wings until they just begin to brown. Bake wings for about 15 minutes or until the chicken is cooked through.
  • Prepare the sauce by melting the butter and the garlic powder in a small pan. When the wings have finished cooking in the oven place the wings into a large bowl. Stir in half of the Parmesan cheese into the melted butter. Pour the melted garlic butter over the wings and toss until the wings are well coated. Serve the wings by sprinkling the remaining Parmesan cheese top of the wings.

Video

Recipe Tips for the Cook

Notes:

  • Cut the wings into three different parts, the wingtip, the wing, and the "drummette." The wingtip requires no real explanation; it is the end most outer piece. Save these pieces to make stock out of.  Once the wingtip is removed you are left with the wing and the "drummette." You will want to cut those two pieces where the joint is. After you cut off the wingtip, move the knife down towards the next joint, and you will cut the wing into the piece that has the wing, and the "drummette."
  • When making the sauce, consider using chopped garlic instead of garlic powder.
  • For the alternative butter sauce, I want you to chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes. I want you to simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant. Then add in your Parmesan cheese. The fresh garlic adds a dimension to the sauce that everyone will love.
  • This is about the only time I will tell you it is ok, in fact, preferred that you use the Parmesan cheese that comes in a can.  It retains its shape and makes more of a flaky coating than it does when it is all melted.
  • These garlic parmesan wings don't reheat well. Reheating wings means you get a soft almost soggy outside. While they don't taste bad, they just aren't quite as exciting as they are when you first serve them, but who is going to have leftovers anyway?

Nutrition

Calories: 617kcal | Carbohydrates: 49g | Protein: 30g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 1395mg | Potassium: 275mg | Fiber: 1g | Sugar: 0g | Vitamin A: 660IU | Vitamin C: 0.8mg | Calcium: 57mg | Iron: 4.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. MK

    5 stars
    Amazing recipe!! My family loved it. I will never buy them gain! Saved so much money and they were fantastic! Thanks so much!

  2. Jennifer

    Hi Stephanie, I found this recipe and it looks fabulous!! I am preparing it now, and was wondering, can you fry the chicken wings and let them sit on the rack until 15 minutes before you’re ready to serve them? Or, do they have to go directly from the fryer to the oven for crispness. Just wanted to get a head start. Thank you so much for this recipe!

  3. Anne Marie Mead

    Just came across this recipe. Can wings just be bakedor browned in oil and then baked? I don’t have a deep fryer. Thank you!

  4. Rachel

    5 stars
    Wow! I made these yesterday and they were pretty spot on to how It tastes when Wing Stop makes them! Thank you so much for this 🙂

  5. Dan

    I have to try these. The garlic-parmesan wings from wingstop are one of my all-time favorite chicken dishes. I can eat a dozen of these by myself, so it will be nice to be able to save the money and personal shame from having to go out for them?

    Does Wingstop use flour when frying before saucing? I love that the wings are so crispy, but have seemingly have a very light, if any batter.

  6. Claudia Coleman

    4 stars
    You don’t mention how many pieces are in a serving size. That’s important for Calorie purposes.

    • Stephanie

      You are right, I mention that there are X number of servings. I don’t know if you have large or smaller wings. This would also change the calories a bit.

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