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.
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?
Milinda
These were incredible. Im just wondering though, i did not use seasoned salt, did not use any kind of salt. There was still a salty flavor to them. Could this be from the parmesan cheese?
And the fresh garlic was really good. Im glad you suggested that in place of the powder.
Stephanie
The butter you may have used was most likely salted, and the Parmesan cheese can taste salty. Glad to hear you enjoyed them.
Starr Tharp
I recently tried the garlic parm wings at Wing Stop and wow, were they ever good! I was so happy to find a copycat recipe so I could make them at home! I’ve made hot wings for years and years now!! But the last 2 times I’ve made wings, half of them were garlic parm!! Thank you for sharing your awesome copycat recipe! ❤
Tracy
Forgive me if this is a repeat question, I’m trying this recipe tonight. When you say Parmesan Is it fresh grated or the dry kind in the bottle. An you said use 2 cloves of garlic correct. Thank you
Stephanie
For this recipe, I just use what comes out of the green bottle.
Nancy Laguna
Is the butter salted or unsalted?
Stephanie
I have used either for this recipe, go with your preference.
Angelina
Phenomenal flavor! My family isn’t into the ‘chicken wings’ thing, so I used drumsticks instead…. and they were seriously delicious! I increased the recipe for company on Super Bowl Sunday, and everyone went wild over ’em (drumsticks). The combination of flavors is just right. Thanks Stephanie. 🙂
Anthony
I just made these for my super bowl party. They were a hit!! Thank you so much!!
Stephanie
Awesome 😉 I hope your team won.
Gail Hill
WOW!! I absolutely LOVE Wingstop Garlic Parmesan wings! However, the closest Wingstop for me is over 200 miles away ????!
I want to thank you so very much for providing this recipe because now I can get my fix any time I want it!!!
I made these for lunch today and just like at Wingstop, the butter sauce ran down my hands and arms and I slicked up every drop of garlic Parmesan I could possibly get my wings on!! These were so fantastic!
I did omit the oven baking part though, and just made sure the wings were at 165 degrees before I dug in!!
Thank you again for providing this recipe!!! YUMMMM!
Crystal Dinkin
Thanks so much going to do this tommrow for superbowl..
Stephanie
I am glad you liked the recipe.
KC
Hey! Stay off the site and keep your comments to yourself if you don’t have anything nice to say! Didn’t your mama ever teach you that? What needs to be washed is your mouth with heavy amounts of soap!! Learn to be kind!!!
Jennifer
Can you copycat the Hawaiian version of Wingstops chicken wings? If you can, that would be greatly appreciated.
Leslyn
Just made these. They were perfect. Thanks for sharing
Stephen Watkins
Glad I stumbled upon this. Was looking for a recipe that fries the wings for this. I am fixing to make them right now. Can’t wait. My wife and I are sure to love them…
Jennifer Gray
I’ve made this twice now and it’s a BIG hit with my family. I changed up the toppings with Lemon Pepper and Orange Pepper! YUMMY! Thank you!
Stephen Watkins
Orange Pepper? You must share more about this, please…
Putina T Washington
OMG I am adding this recipe to my go to Flavored wings.
Brittany
These were delicious!! Great recipe
Stephanie
I am glad you liked them!
Arika
How can you make them more crispy ??
DEE DEE KIRBY
I SAID THE SAME THING TOO —SHE IS NOT THE ONLY ONE WHO DOES IT
Abbie
Thank you! These were fantastic! I didn’t deep fry mine, just a bit more than usual oil and followed the rest of the recipe pretty exact. Will be a constant repeat in our house.
faith
Wow, there are several ways you could state your opinion. One would be kind and the other is your way, the new American way. Sad.
faith
Oh, and damn is spelled with an n on the end.
Leslie
My thought exactly.
Calbridg
My husband loves wing stop garlic parm chicken wings. They are expensive so when I saw i can make them my self by finding your recipe i was happy. My husband loves them. Making some for dinner tonight. Thank you Stephanie.
Stephanie
I hope you enjoyed these.
shirley jackson
why call people stupid? that was unnecessary especially being that u have your facts all wrong. I am a cook..you are not supposed to wash chicken before you fry it.
Samantha
Alisha Im a master chef and u arent suppose to wash chicken before u cook it…by doing so it drops the temp which could make u sick…the same goes for defrosting chicken/beef/fish etc u defrost in frig….hope this helps
Cgad
Seriously? Not rinsing the chicken will not do anything since you are FRYING them at 350 degrees the cooking them in the oven at 350 degrees, any surface bacteria will be killed as soon as the hot oil touches the meat. The internal temp is more important. I also wear disposable gloves and clean any utensils with a 50/50 mix of bleach. Never have had any issues