Wingstop Garlic Parmesan Wings

4.92 from 46 votes

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

Course Main Course

Cuisine American

Keyword Chicken Wings, Wingstop Garlic Parmesan Wings

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 389kcal

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?

Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!