Wingstop Garlic Parmesan Wings
Crispy fried chicken wings tossed in rich garlic butter sauce and coated with freshly grated Parmesan cheese. The ultimate savoury wing experience.
Rate This Recipe
Tried this recipe? Your rating helps others discover great dishes and appears in Google search results!
Why you’ll love it
Wingstop's Garlic Parmesan Wings are a flavour sensation - crispy fried wings enveloped in a buttery garlic sauce and generously coated with Parmesan cheese. Unlike spicy wings, these deliver pure savoury indulgence with every bite. The combination of rich butter, aromatic garlic, and sharp Parmesan creates an addictive flavour that keeps you reaching for more. These wings are perfect for those who prefer bold flavour without the heat, making them a crowd-pleasing choice for any gathering. The secret to restaurant-quality wings at home lies in the double coating technique and the generous butter-garlic-Parmesan sauce that clings to every crispy ridge.
About the original
Founded in 1994 in Garland, Texas, Wingstop has grown from a single location to over 1,500 restaurants worldwide, becoming one of America's fastest-growing chicken wing chains. Their success is built on a simple philosophy: cooked-to-order wings in bold, distinctive flavours that go far beyond traditional buffalo sauce.
Garlic Parmesan is one of Wingstop's signature non-spicy flavours, proving that wings don't need heat to be exciting. The rich, buttery sauce combined with freshly grated Parmesan creates a flavour profile that's become a fan favourite across their global locations. It's comfort food elevated to an art form.
This recipe brings Wingstop's iconic Garlic Parmesan wings to your home kitchen, with crispy fried wings and that signature buttery, cheesy coating that makes them irresistible.
Ad Space
Google AdSense
Ingredients
Wings
- 1000 g Chicken wings — cut into drumettes and flats
- 1000 ml Vegetable oil — for deep frying
Coating
- 150 g Plain flour
- 50 g Cornstarch
- 1 tsp Garlic powder
- 1 tsp Black pepper
- 1 tsp Fine sea salt
Garlic Parmesan Sauce
- 80 g Unsalted butter
- 2 tsp Garlic powder
- ½ tsp Black pepper
- ¼ tsp Fine sea salt
- 100 g Parmesan — freshly grated, divided
- 2 tbsp Fresh parsley — finely chopped, for garnish
Method
Pat the chicken wings dry with kitchen paper. This is crucial for achieving crispy skin.
In a large bowl, mix together the flour, cornstarch, garlic powder, black pepper, and salt. This is your coating mixture.
Toss the wings in the coating mixture, ensuring each piece is evenly covered. Shake off any excess flour.
Heat vegetable oil in a large, deep pot or deep fryer to 175°C (350°F). Use a cooking thermometer to maintain the correct temperature.
Carefully lower the wings into the hot oil in batches, being careful not to overcrowd. Fry for 10-12 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 75°C).
Remove wings with a slotted spoon and drain on kitchen paper. Repeat with remaining wings.
While the wings are frying, make the sauce. Melt butter in a small saucepan over medium-low heat. Add garlic powder, black pepper, salt, and 1 tablespoon of Parmesan cheese. Stir until well combined and the cheese is melted.
Place the hot fried wings in a large bowl. Pour the garlic butter sauce over the wings and toss to coat thoroughly.
Add the remaining grated Parmesan cheese to the bowl and toss again until the wings are well coated with cheese.
Transfer to a serving plate and garnish with freshly chopped parsley. Serve immediately while hot and crispy.
Tips & Variations
- Pat wings completely dry before coating - moisture prevents crispiness and can cause dangerous oil splatter.
- Don't overcrowd the fryer - cook wings in batches to maintain oil temperature and ensure even crisping.
- Use freshly grated Parmesan rather than pre-grated for the best flavour and texture - it melts better and tastes superior.
- For extra crispy wings, double-fry them: fry once for 8 minutes, rest for 5 minutes, then fry again for 3-4 minutes.
- Toss wings in the sauce while they're still hot so the butter and cheese adhere properly.
- Serve immediately - these wings are best enjoyed fresh and hot, as the coating softens over time.
FAQs
- Can I bake these wings instead of frying?
- Yes! Place coated wings on a wire rack over a baking tray and bake at 220°C (200°C fan) for 45-50 minutes, flipping halfway through, until golden and crispy. They won't be quite as crispy as fried, but they're still delicious.
- Why is my coating falling off the wings?
- This usually happens when wings aren't dried properly before coating, or if the oil temperature is too low. Always pat wings completely dry and maintain oil at 175°C throughout frying.
- Can I use pre-grated Parmesan?
- You can, but freshly grated Parmesan tastes significantly better and melts more smoothly. Pre-grated cheese contains anti-caking agents that affect texture and flavour.
- How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10-12 minutes to crisp them up again. Microwaving will make them soggy.
Nutrition (per serving)
| Calories | 456 kcal |
|---|---|
| Protein | 28 g |
| Fat | 32 g |
| Carbs | 15 g |
Ad Space
Google AdSense
More Wing Stop Recipes
Wingstop Brazilian Citrus Pepper Wings
Crispy fried chicken wings in a tangy citrus butter sauce with peri peri spice. Zingy, zesty, and packed with Brazilian-inspired flavours.
Wingstop Louisiana Rub Wings
Crispy fried chicken wings coated in a spiced Cajun dry rub with a distinctly Louisiana flavour. Smoky, spicy, and full of Southern charm.
Wingstop Atomic Wings
The hottest wings on Wingstop's menu. Crispy fried chicken wings in a fiery atomic sauce with ghost pepper. Not for the faint of heart.
Wingstop Lemon Pepper Wings
Crispy fried chicken wings tossed in lemon pepper butter sauce. Tangy, zesty, and utterly addictive - one of Wingstop's most popular flavours.
WingStop Spicy Korean Q Wings
Recreate Wingstop's addictive Spicy Korean Q Wings at home with this copycat recipe. Crispy fried wings tossed in a sweet, spicy gochujang glaze with sesame and garlic.
Wingstop Hickory Smoked BBQ Wings
Wingstop's Hickory Smoked BBQ Wings copycat recipe - crispy wings with deep smoky-sweet BBQ sauce that tastes like they've been smoked for hours.