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.
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.
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!
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!
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!
- Air Fryer Buffalo Chicken Wings
- Asian Chicken Wings
- Hooters Wings
- Sweet and Spicy Chicken Wings
- Wingstop Lemon Pepper
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.
Want to amaze your family with more Copycat Recipes? Sign up to be notified when new recipes are released.
Subscribe to CopyKat.com
Love CopyKat Recipes? Be notified when new recipes are released.
Wingstop Garlic Parmesan Wings
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?
Lisa
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!!
Brandy
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!
Stephanie Manley
Skip the flour and cook them naked.
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 🙂
https://youtu.be/bHv7UyNKtx8
Stephanie
I am so glad you enjoyed the recipe.
Chuck Merson
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!
Nush
Amazing! Everyone loved it
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!
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.
Stephanie
I use seasonal by McCormick.
Shelby
Hello! Can I cook the wings in an air fryer? And if so at what temp and for how long? Thank you!
Stephanie
Place the wings in the air-fryer basket and air-fry at 380*F for 24 minutes, flipping through halfway.
After 24 minutes, increase the temperature of air-fryer to 400*F and again air-fry for 6 minutes, so that the outer layer of wings turns crispy.
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!!
Nicole
Amazing!! We also added a little extra season salt to the sauce and it was so good! Thank you for this recipe!
Cory
Loved these. I just deep fried the wings until done.
Spand
Best flavor ever.
Carla Wilson
Omgosh, they were friggin delicious! I’m going to post a pic of the few I have left…lol
MK
Amazing recipe!! My family loved it. I will never buy them gain! Saved so much money and they were fantastic! Thanks so much!
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!
Stephanie
I think the fully cooked wings resting for 15 minutes may cool them off a bit much for my taste.
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!
Stephanie
You can put oil in a large pot and cook the wings, or you can simply bake the wings. Cooking wings in an air fryer also is a great way to cook wings.
Gloria
Incredible!!!! I was not sure about the “seasoned salt”. What type is that………Lawry’s??
Stephanie
Seasoned salt it salt with extra flavor. Lawry’s is a brand of seasoned salt. There are other brands of seasoned salt.
Rachel
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 🙂
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.
Michaela
These were delicious!!!!!!!
Claudia Coleman
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.