These Garlic Parmesan Wings are crispy, flavorful, and covered in a tasty garlic and cheese blend. They’re perfect for any game day or get-together!
Honestly, who can resist that cheesy goodness? I always make extra so I can sneak a few while cooking—I think they disappear too quickly! 😂
They’re super easy to whip up, too. Just bake or fry them, toss in the garlic sauce, and watch everyone flock to the plate. Perfect for a fun night in! 🍗
Key Ingredients & Substitutions
Chicken Wings: You can use either flats, drumettes, or a mix of both. If you prefer a leaner option, try using skinless chicken thighs instead. They won’t get quite as crispy but are very flavorful.
Flour: All-purpose flour is standard for coating. For a gluten-free option, use rice flour or cornstarch, which can help get those wings extra crispy!
Butter: Unsalted butter adds richness, but you can substitute with olive oil or ghee for a dairy-free option. Just keep in mind, the flavor will change a bit with these substitutes.
Garlic: Fresh garlic gives the best flavor, but garlic powder can be used in a pinch. I love to mash some roasted garlic into the butter for an extra special touch!
Parmesan Cheese: Freshly grated gives the best melting quality. If you can’t find Parmesan, Pecorino Romano or Grana Padano make great substitutes.
How Do You Get Extra Crispy Wings?
Getting wings crispy can be a bit of a challenge, but it’s super rewarding! Here are some tips to ensure perfect texture:
- Pat the wings dry with paper towels. Removing moisture is key for that crispy finish!
- Coat them in a seasoned flour mixture, and shake off excess to prevent clumping.
- If baking, use a wire rack on a baking sheet. This allows air to circulate around the wings.
- For frying, maintain the oil temperature at 350°F (175°C). Too low can make them greasy, while too high can burn them before cooking through.
- Finally, avoid overcrowding the pan or baking sheet, as this can trap steam and prevent crispiness.
Garlic Parmesan Wings
Ingredients You’ll Need:
- 2 pounds chicken wings (drumettes and flats)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic, minced
- 3/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- Ranch dressing or blue cheese dressing (for dipping)
- Cooking oil, for frying or spraying if baking
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and either 40-45 minutes to bake or about 10 minutes to fry. If you choose to fry, you’ll spend a bit more time monitoring the oil temperature. They are worth every minute of effort!
Step-by-Step Instructions:
1. Prepare the Wings:
If your chicken wings are whole, separate them into drumettes and flats by cutting at the joint. Discard the tips if you like. Make sure to pat the wings dry with paper towels; this helps them get crispy when you cook them.
2. Season the Flour:
In a large mixing bowl, combine the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper (if you want some heat). Give it a good stir to mix everything well.
3. Coat the Wings:
Add the wings to the flour mixture and toss them until they’re fully coated. Make sure to shake off any excess flour so they won’t clump together.
4. Cook the Wings:
– **Frying Method**: Heat about 2 inches of oil in a deep skillet or pot until it reaches 350°F (175°C). Carefully fry the wings in batches for 8-10 minutes. Turn them occasionally until they are golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
– **Baking Method**: Preheat your oven to 425°F (220°C). Lay the wings on a wire rack set over a baking sheet. Spray or brush them lightly with cooking oil. Bake for 40-45 minutes, flipping them halfway through until crispy and cooked all the way through.
5. Make the Garlic Parmesan Sauce:
While your wings are cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it’s fragrant but not browned. Once ready, remove from heat.
6. Toss Wings in Sauce:
Once the wings are cooked, transfer them to a large bowl. Pour the warm garlic butter mixture over the wings and toss them gently to coat thoroughly.
7. Add Cheese and Parsley:
Sprinkle the grated Parmesan and chopped parsley over the wings. Toss them gently again, making sure the cheese sticks nicely to every wing.
8. Serve:
Transfer the wings to a serving platter and enjoy immediately with ranch or blue cheese dressing on the side. Get ready for everyone to love these crispy, garlicky, and cheesy delight!
Enjoy your delicious wings and the lively conversation they’re sure to inspire! 🍗✨
Can I Use Frozen Wings for This Recipe?
Yes, you can use frozen wings! Just make sure to fully thaw them in the refrigerator overnight. It’s important to pat them dry before proceeding with the recipe to ensure they get crispy.
What If I Don’t Have Parmesan Cheese?
If you don’t have Parmesan on hand, you can substitute it with Pecorino Romano or even Grana Padano. Just keep in mind that the flavor might be slightly different, but still delicious!
Can I Prepare These Wings in Advance?
Absolutely! You can coat the wings in flour and toss them in the garlic butter ahead of time; just store them in the fridge. When you’re ready to cook, follow the frying or baking instructions. However, they are best enjoyed fresh for that crispy texture!
How Do I Store Leftover Wings?
Store any leftover wings in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again.