homemade copycat wingstop garlic parmesan wings
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4.8 from 5 votes

Wingstop Garlic Parmesan Wings

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 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 617kcal
Author Stephanie Manley


  • 2 pounds chicken wings
  • 2 cups all purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 cup butter
  • 2 teaspoons garlic powder
  • 2 tablespoons Parmesan cheese
  • Parsley for garnish - if desired


  • Preheat oven to 350 degrees.
  • Blend together all-purpose flour, seasoned salt, cayenne pepper, and ground black pepper.
  • Cut wings and dredge them in the flour.
  • Heat oil to 350 degrees, use either a deep fryer, or a large heavy pot. Deep fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to stir the wings once during cooking to make sure that the wings cook evening.
  • Cook the wings until they just begin to brown. Bake wings for about 15 minutes or until the chicken is cooked through.
  • Prepare the sauce by melting the butter and the garlic powder in a small pan. When the wings have finished cooking in the oven place the wings into a large bowl. Stir in half of the Parmesan cheese into the melted butter. Pour the melted garlic butter over the wings and toss until the wings are well coated. Serve the wings by sprinkling the remaining Parmesan cheese top of the wings.


Recipe Tips


  • 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: 617kcal | Carbohydrates: 49g | Protein: 30g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 1395mg | Potassium: 275mg | Fiber: 1g | Sugar: 0g | Vitamin A: 660IU | Vitamin C: 0.8mg | Calcium: 57mg | Iron: 4.1mg
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