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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Table of Contents
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.
Ingredients
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
- Butter
- 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.
Or, branch out by serving them with tater tots, a mixed salad, biscuits, or mac and cheese. Honestly, they taste incredible with so many foods, so you can’t go wrong.
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
Get more recipes for restaurant appetizers and game day eats.
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
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.
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?
zak
Sorry for butting in the conversation but I worked at wingstop for 2 years and those you are very close with the recipe your a little bit off
When we fry the wings they are straight up wings no flour or anything else for a matter of fact we cook our wings for ten mins exactly no more no less unless wings are a little on the thicker side we do eleven mins the oil we use is canola and our temp is always at 200 after cooking for ten mins lift up wings and let the oil drain for a good min this will air dry the wings making them crispy all on there own no oven needed… This is how we cook all bone in chicken. The sauce is accurate granulated garlic powder plus canola oil and wala you have the sauce. Shake chicken in sauce and then sprinkle with parmigiano 🙂
Stephanie Manley
Thank you for your tips! I greatly appreciate it them.
fred
Zak, can you please provide the recepie for wingstop`s french fries? I tried a few of the ones I found online, they were close but no exact replica….thank u
zak
Hey Fred i can tell you the cooking process how ever our seasoning that we use it already pre-made so flavor wise i doubt anyone will be able to replicate it. There is way to many flavors in there sugar, salt, bunch of pepper because one can not make a fries without sneezing a billion times lol
Fred
Zak, thank you very much for the reply. Sure, what’s the cooking process? I’m going to try your cooking process with the seasoning I have and will see if I would come close.
Stephanie Manley
Good to know, I love those fries too.
Chris Smith
RIGHT ON!!!!!!! Thanks!!
bastisraul
The only time we do crispy fried wings is when we go out to eat. Wingstop is our favorite. At home, we steam the wings 13 min then bake @ 375 degrees for 40 min. Toss with your favorite mixture. More times than not, we do garlic parm with a little Frank’s wing sauce tossed in the mixture.
Dallas Cowboys fan
Could you add some honey to this and get honey garlic wings?
Stephanie Manley
I would like to give this a try. I don’t know.
Dallas Cowboys fan
If you do, please post the results.
Stephanie Manley
I will see what I can do on this one.
Celeste Mayer
So greasy dipping it into butter sauce.
Celeste Mayer
Weight conscious daughter said too greasy,
Husband said they were good.
Kim
This isn’t a health food recipe! I hate when people make diet related comments. If it’s too greasy, then move along and find something you are interested in.Don’t poop on other people’s fun.
Kyle
So how much parmesan are you supposed to put in? I don’t recall hearing it in the video.
Stephanie Manley
Two tablespoons.
Debbie
I love Wingstop here in Tucson and the Garlic Parmesan classic wings are my favorite. According to their website, this flavor has zero carbohydrates. If that’s the case, no flour is used in their recipe. I’m confused…
Stephanie Manley
I mention on the video, and perhaps I wasn’t clear. I use the flour to help crisp these up. I am using a two method cooking procedure. For the home cook I wanted to make something I thought would be a little easier, and contain less grease. if you want to simply fry the wings, please do so. I use the flour to help the wing crisp up since we are finishing these in the oven.
Doug LaRue
My family including myself and friends all love when I grill the wings then cover them in any sauce we like. Try it before you call us crazy, bet you love them grilled.
Stephanie
I have recipes on this website for grilled hot wings 😉
Kim
You can fry them for 10 minutes with no breading. Or you can toss them with 2 tbsp. baking powder and bake at 425 for 1 hour, flipping every 20 minutes. Both of these would have little to no carbs.
Baba
Can other parts of chicken be made this same way?
Stephanie Manley
It may work.
Mark B
This is awesome! Thanx a lot
Curious
How much garlic do you use if you’re using fresh garlic?
Sarah
I used 5 cloves
Stephanie Manley
I bet those were wonderful.
Frank Lopez
had to find a recipe for these. got tired of goin to the restraunt for them. super excited!
Stephanie Manley
I hope you enjoy these.
T Mb
Just made these, first time I ever made wings in my life and I have to say they were divine! Thanks!
dimples
Im trying these tonight for my fellas
Lisa Banks
I will make soon
stephaniemanley
Let me know who it goes.
Renee Maxwell
I made these for my family and they absolutely love these!
stephaniemanley
I am happy to hear that!
irti
Check this : The Best and Worst Nuts For you
Sushi Cue
I gotta have a super extra crispy skin, period! Weird, I usually get my sauce on the side so I can dip them to retain that crispiness. And, I’m the odd-ball-out that LOVES the wingtips. Pretty much cremated by the end of the cooking process but that’s my favorite part *Ü* Can’t wait to try your recipe, Stephanie! Thanks so much for sharing!
stephaniemanley
You should try some Korean Fried Chicken sometime. They double fry it, and it is, amazing.
stephany
How long do I leave them in the oven for and what temperature please
stephaniemanley
15 minutes at 350 degrees.
bastisraul
Corn starch and flour combo will really crisp up those wings for you.
Stephanie Manley
I want to give this a try. There is a place near my house, where they use rice flour to make things extra crispy.
Louis DeGeorge
I cook mine at 375 for an hour . You would think they were deep fried
Hindy Garfinkel
Oooh! Looks great!
stephaniemanley
Thank you! I hope you give the recipe a try.
Becca Torsell
WOW! My husband would love these!
stephaniemanley
It it definitely a man’s meal.
John Moore
Made this last night and loved them! thanks for this recepie! Greetings from Panama in Central America!!
stephaniemanley
What’s your favorite flavor of wings?
wmstudio
Hooters Hot Wings Big Cube available on the iPhone App Store.It’s funny!It’s hard! http://goo.gl/hoMU64
stephaniemanley
Oh I have to mark this as spam. Darn.
freespiritofdayear@yahoo.com
Louisana Rub….Please find the recipe for these….thanks.
stephaniemanley
Thank you for your suggestion.
John Wolfe
Yes, the Louisiana rub is my favorite flavor as well Wish I could figure that one out!
Chris Brooklyn Mckenzie
Louisiana rub plz plz plz
stephaniemanley
Thanks for your suggestion.
Neil Benjamin
Louisiana rub for sure … its addictive plz plz!
Also, has anyone figured out the spicy for Church’s?
bastisraul
Next to garlic/parm, we like Mahogany Wings that we substitute sweet chili sauce for the Sambal paste and Tandoori drumettes, which we had yesterday at the Super Bowl party.