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.
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What Makes Wingstop Garlic Parmesan Wings So Good?
The coating on these chicken wings is savory, buttery, and cheesy. Not only that, but they’re perfectly crispy on the outside and juicy on the inside since they’re deep-fried.
The natural flavor of the meat is perfectly complemented by a simple garlic butter sauce, which is topped with an extra sprinkling of parmesan just before serving to add a nutty and umami touch.
Why you’ll love this recipe
This recipe will help you recreate the classic garlic parmesan wings from Wingstop any time you’re craving them. It has the classic flavor and texture that you enjoy at the restaurant! Make these delicious wings to serve at a game day party or other gathering. It’s a sure way to wow your guests.
You can customize it by adding different seasonings to the garlic parmesan wing sauce.
This garlic parmesan wing recipe is great for a low-carb appetizer or snack. It’s also gluten-free as long as you use seasonings without gluten.
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 no time. Here’s what else you will need for this garlic parmesan chicken wings recipe:
- Chicken Wings
- Seasoned Salt
- Ground Black Pepper
- Garlic Powder
- Parmesan Cheese
- Fresh Parsley
- Vegetable Oil for Frying
This is about the only time I will tell you it is okay (and preferred) that you use the Parmesan cheese from a can. It retains its shape and makes more of a flaky coating than it does when it is all melted.
How to make garlic parmesan wings
- Cut the chicken wings into three parts: the wingtip, the wing, and the drumette. The wingtip is the outermost piece. Keep these pieces to use for making stock.
- After removing the wingtip, you’ll have the wing and the “drumette” left. Cut these two pieces at the joint.
- To separate the wing and the drumette, move the knife down to the next joint and make the cut.
- Pour the vegetable oil into a large, heavy pot until it reaches a depth of 4 inches, or use a deep fryer. Heat the oil to 350°F.
- Carefully lower the wings into the hot oil using tongs or a fry basket. Deep-fry the wings in batches, stirring once to make sure they cook evenly. Depending on the size of your pot, you may be able to fry about 5 or 6 wings at a time.
- Flip the wings occasionally until they are deep golden brown and have an internal temperature of 165°F.
- Drain the wings on a wire rack over a rimmed baking sheet.
- To make the sauce, melt butter, seasoned salt, black pepper, and garlic powder in a pan over medium-low heat. Then, add half of the Parmesan cheese.
- Place the cooked wings in a large bowl, pour the garlic parmesan sauce over them, and evenly coat them by tossing them.
- Complete the wings by sprinkling the remaining Parmesan cheese over them. Garnish them with parsley.
To make the sauce with fresh chopped garlic instead:
- For the alternative butter sauce, chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes.
- Simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant.
- Add in the spices and Parmesan cheese to the butter mixture. The fresh garlic adds a dimension to the sauce that everyone will love.
Tips for frying crispy chicken wings
- Don’t crowd the pan or deep fryer. Otherwise, the chicken cooks unevenly and also takes longer to cook. You also need room to flip them.
- When you remove the fried chicken from the oil, place them on a wire rack to drain. This helps them retain their crispiness.
- Use a thermometer to ensure your oil stays in the right temperature range. The temperature will drop slightly when you add the chicken. If the temp goes down too much, the chicken soaks up the oil, which you don’t want!
- A good way to prevent the oil temperature from dropping too much is to remove the chicken from the refrigerator a little bit beforehand so it can come to room temperature first.
- If you’re not using a fryer basket, make sure to use something like a spider tool, which can help you remove the chicken easily.
- When you put the chicken in the oil, hold it just below the surface for a few seconds, which helps give it a coating so it doesn’t stick to the other pieces already in there.
What to serve with Wingstop parmesan wings
Pair these succulent wings with sides such as cajun fried corn, cheese fries, or veggie sticks (celery sticks and carrot sticks) as you would enjoy at the restaurant! Some dipping sauce like ranch dressing is great too.
How to store leftover fried chicken wings
These wings definitely taste best when you enjoy them fresh, but don’t worry if you have leftovers; I’ll explain how to store and reheat them so they taste just as marvelous the second time around.
To prevent them from being soggy, pat them with a paper towel to soak up any excess oil. Wait until they are fully cool to put them away. Otherwise, steam becomes trapped, and they get soggy. For best results, line a container with parchment or paper towels and seal it with a lid so they don’t dry out.
How long will they last?
When properly stored, these wings can last up to four days. However, I suggest enjoying them sooner rather than later for the best quality and flavor.
What is the best way to reheat them?
I find that smaller appliances, like an air fryer or toaster oven, are convenient and quick, but if you have a lot of wings, you can use a standard oven, too. Heat them at 375°F and flip them once during the process.
The air fryer takes just 5-10 minutes, while a toaster oven can take up to 15 minutes. A standard oven takes the longest, upwards of 20 minutes.
Want more great wing recipes? Try these!
- Air Fryer Buffalo Chicken Wings
- Asian Chicken Wings
- Hooters Wings
- Sweet and Spicy Chicken Wings
- Wingstop Lemon Pepper Wings
Favorite CopyKat recipes
- Broccoli Rice Casserole
- Cucumber Salad
- Homemade Spaghetti Sauce
- Jalapeno Poppers
- Roast Beef Recipe
- Roasted Red Potatoes
- Taco Dip
- Wingstop Chicken Thighs
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!
Wingstop Garlic Parmesan Wings
- 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
- 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.
- 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.
- 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?