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.

Copycat Wingstop garlic parmesan wings, celery sticks, and a cup of dipping sauce.

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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
  • 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.

Copycat Wingstop garlic parmesan wings ingredients on a tray.

How to make garlic parmesan wings

  1. 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.
  2. After removing the wingtip, you’ll have the wing and the “drumette” left. Cut these two pieces at the joint.
  3. To separate the wing and the drumette, move the knife down to the next joint and make the cut.
  4. 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.
  5. 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.
  6. Flip the wings occasionally until they are deep golden brown and have an internal temperature of 165°F.
  7. Drain the wings on a wire rack over a rimmed baking sheet.
  8. 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.
  9. Place the cooked wings in a large bowl, pour the garlic parmesan sauce over them, and evenly coat them by tossing them.
  10. Complete the wings by sprinkling the remaining Parmesan cheese over them. Garnish them with parsley.
Collage of making copycat Wingstop garlic parmesan wings.

To make the sauce with fresh chopped garlic instead:

  1. For the alternative butter sauce, chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes.
  2. Simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant.
  3. Add in the spices and Parmesan cheese to the butter mixture. The fresh garlic adds a dimension to the sauce that everyone will love.
Copycat Wingstop garlic parmesan wings, celery sticks, and dipping sauce on a plate.

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.

Copycat Wingstop garlic parmesan wings, cup of dipping sauce, and celery sticks.

Want more great wing recipes? Try these!

Favorite CopyKat recipes

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!

Copycat Wingstop garlic parmesan wings, celery sticks, and a cup of dipping sauce.

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 43 votes
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Course: Main Course
Cuisine: American
Keyword: Chicken Wings, Wingstop Garlic Parmesan Wings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 389kcal


  • 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.
  • 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.




  • 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?


Calories: 389kcal | Carbohydrates: 1g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 512mg | Potassium: 218mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

About Stephanie Manley

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's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Lisa

    4 stars
    Very good recipe. I actually did the wings in the air fryer for total time in the recipe then put them in the garlic/butter. I used fresh garlic as mentioned in her recipe. It was wonderful. Thank you and I will make this over and over. My husband usually has nothing good to say about anything I cook, but he even, reluctantly said they were good. Big compliment coming from him!!

  2. Brandy

    5 stars
    These wings from Wingstop are a staple while I am on keto, but it gets expensive!! Since I will be using an airfryer and NOT using flour, should I just season the wings with the other seasonings and put them in? I am so excited to try these!! Thank you!

  3. Travaesha

    Thank you so much for this recipe! I hame these wings for my family and they loved it. I’ll be making more of your recipes soon. Take care 🙂

  4. Chuck Merson

    5 stars
    Restaurant wings are a bloody rip-off. They’re selling wing halfs as “one wing”. When I went to school in Buffalo in the early 70’s if you tried to do that, they would have run you out of town. When we went to the Anchor Bar (it was a pretty sleazy place as I recall), we’d get the wings. FULL WINGS. Not the wing pieces they try to foist off as a wing. Should be truth in advertising for this!

  5. Clay

    Cutting up the wings is spot on. I season the wings and cook the wings @325 for aboutr 30-minutes in an egg and throw some hickory chunks on the coals. No flour or anything but the dry rub. Gives them a good smoky flavor. Then I transfer the wings to an air fryer for 10 minutes. You get smoked wings with a crisp skin… flavorful and ready for the sauce. This sauce is two thumbs and a big toe up!

  6. Marylynn

    Before I make this I would like to know what brand of seasoned salt that you used. There are way too many varieties and some taste better than others. Thanks in advance.

  7. Kim

    I just made these and they were so good!! Tasted exactly like Wingstop! I followed the tip on using real garlic in the butter instead garlic powder. Thank you for the recipe!!

  8. 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!

  9. 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!

  10. 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!

  11. 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 🙂

  12. 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.

  13. 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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