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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

Table of Contents

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 no time. 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 these!

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Wingstop Garlic Parmesan Wings

Garlic and Parmesan cheese never tasted so good on a chicken wing before. Make this copycat recipe today.

4.92 from 36 votes

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Course: Main Course

Cuisine: American

Keyword: Chicken Wings, Wingstop Garlic Parmesan Wings

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 617kcal

Author: Stephanie Manley

Ingredients

2 cups all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 pounds chicken wings
vegetable oil for frying
1/4 cup butter
2 teaspoons garlic powder
2 tablespoons Parmesan cheese
chopped parsley if desired

Instructions

Preheat the oven to 350°F.
In a bowl, combine the all-purpose flour, seasoned salt, cayenne pepper, and ground black pepper. Mix well.
Cut the wings at each joint, and discard the wing tips or save them for stock. Dredge the drumettes and wingettes in the seasoned flour and shake off the excess.
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.
Deep-fry the wings in batches for about 5 to 7 minutes, 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. 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.
In the preheated oven, bake the wings on the wire rack over the cookie sheet for 10 to 15 minutes, or until the chicken is cooked through.
While the wings are baking, prepare the sauce by melting the butter along with the garlic powder in a small pan over medium-low heat. Stir half of the Parmesan cheese into the melted butter.
When the wings have finished baking, place them in a large bowl. Pour the melted garlic butter over the wings and toss until the wings are well coated.
To serve, sprinkle the remaining Parmesan cheese over the wings and sprinkle with parsley, if desired.

Video

Notes

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