Crispy Garlic-Parmesan Wings

Crispy Garlic-Parmesan Wings 1

We all know and love the classic garlic-Parmesan wing taste.

Today I’m going to show you how to make some crispy fried garlic-parm wings as that you’ll love!

Without further adieu, let’s get into the details.


Make sure you have the following tools handy in order to make these wings in your kitchen.

It’s always a good idea to have a set of stainless steel nesting mixing bowls around in your kitchen.

Not to mention that the prize of any kitchen is going to be a high quality chef’s knife.

Although there isn’t a ton of chopping in this recipe, you’ll certainly want to grab yourself a nice one.

Lastly, I know that they’re niche, but having a high quality counter top deep fryer can add that next level crunch to your chicken.

Not to mention make the cleanup process a hell of a lot easier.

If you have the money for it, I say go ahead and buy one!


  • Garlic-Parmesan Breading
  • Garlic-Parmesan Seasoned Wings
  • Garlic-Parmesan Breaded

The breading for this garlic-Parmesan recipe is simple and tasty.

Although, many of the recipes I’ve seen utilize only all-purpose flour with some seasonings, I figured I would turn it up a notch.

I decided to add some corn starch and baking powder to the mix.

These ingredients serve to intensify our chicken skin which, really ramps up the end result in my opinion.

Regarding the creole seasoning, I got this tip from Island Vibe Cooking and I have to say I was really happy with how the breading turned out!

It had some really good flavor that popped when eating the garlic-Parmesan wings.

I will say, however, that I bought some low quality garlic powder because that’s all my grocery store had, and I was sorely disappointed with it.

I caution you against going down that path. Learn from my mistakes.

But I will let you in on a little secret I learned from working at Cajun Fest at my Alma Mater Rhodes College.

Those men from New Orleans use one seasoning mix, and that’s Tony Chachere’s Original Creole Seasoning. This stuff has everything you want in creole seasoning, nothing else compares.

Lastly, I’ll leave you with a tip I got from AB from Smokin’ & Grillin’ wit AB that you should absolutely follow.

When you dredge your wings through the flour, making sure you fill every nook and cranny, tap your chicken across the inside of the bowl as you take it out.

This helps get off the excess flour, which serves to produce a more consistent crust and prevents bits of flour from sticking out and clumping up.

This prevents burning and uneven cooking!

So thanks to AB for that one tip.


Garlic-Parmesan 1st FryGarlic-Parmesan 2nd Fry

I did things a little differently this time.

I tried to cook my wings twice, but at the same temperature.

I kept the same 360 degree Fahrenheit oil and fried my wings for 5-7 minutes both times, and I have to say it worked out great!

Usually, I would turn the heat up for the 2nd fry, but that results in a charred crust sometimes.

By keeping the temperature lower, I can baby the chicken more and take it out when it’s just at the right shade of golden brown.

I recommend you do the same.

Alternative to double frying, you can do the following.

  1. Fry at 360 Fahrenheit 5-7 minutes.
  2. Remove and rest on baking sheet.
  3. Place in 350 Fahrenheit pre-heated oven for 5-7 minutes until golden brown.

This will result in a good crust, but you’ll lose some of the deep fried goodness that comes from the second fry!

Either way, your garlic-Parmesan wings will turn out excellent.


Garlic-Parmesan Sauce

I have to say that I didn’t expect my sauce to clump up as much as it did.

In order to prevent your sauce from clumping up, I recommend using a little more butter than I used, and to use very finely grated Parmesan cheese.

However, I will say that it’s tough to be disappointed from biting into a ball of buttery, garlic-Parmesan cheese!

Lastly, I didn’t do this but I have to recommend you do it.

Before melting your butter in your saucepan, throw a little olive oil in there and saute your garlic until just fragrant.

This will greatly enhance the flavor of your minced garlic and I’m sorely disappointed that I forgot to do this step when I made this recipe.


If you’re like me, you’re looking for any way you can possibly spice up a recipe.

Garlic-Parmesan wings don’t usually have any spice in them, but I’m here to tell you how you can kick it up a notch.

First of all, double the amount of cayenne pepper in the wing seasoning.

cayenne is spicy and will add a nice kick to the breading.

Second, you can add red pepper chili flakes to the sauce at the end.

I imagine this will add a good contrast to anyone’s dish.

If you want more or less spice, that’s up to you, but those are my two recommendations!

Crispy Garlic Parmesan Wings

Prep Time 20 minutes
Cook Time 56 minutes
Total Time 1 hour 16 minutes
Classic Crispy Garlic-Parmesan Wings recipe that pulls out all the stops! Learn how to get the crispiest, most flavorful garlic-Parmesan wings imaginable.
Course Entree, Main Course, Side Dish, Snack
Cuisine American, Southern
Keyword Buttermilk Fried Chicken, Garlic Parm, Garlic Parmesan Wings, Garlic-Parmesan
Servings 4 Servings
Calories 850kcal


  • 4 Lbs. Chicken Wings
  • 3 Quarts Frying Oil
  • 1.5 Tbsp. Cayenne Pepper
  • 1.5 Tbsp. Kosher Salt
  • 2 Tbsp. Black Pepper Fresh Ground
  • 1.5 Tsp. Paprika
  • 2 Tbsp. Garlic Powder Divided
  • 1 Cup All Purpose Flour
  • 1 Tbsp. Baking Powder
  • 1 Tbsp. Corn Starch
  • 1 Tbsp. Tony Chachere's Original Creole Seasoning
  • 8 Tbsp. Salted Butter
  • 4 Cloves Garlic
  • 2 Oz. Parmesan Cheese Divided



  • In a medium mixing bowl mix your cayenne pepper, kosher salt, 1.5 Tbsp. black pepper, paprika, and 1 Tbsp. of garlic powder.
  • Mix the ingredients until homogenous.
  • Mix 2/3rds of your seasoning in with your chicken in a large mixing bowl.
  • Place your chicken on cooling racks on baking sheets in the fridge for at least 2 hours to dry out.


  • In a medium mixing bowl add your flour, corn starch, baking powder, the last 1/3rd of your seasoning mix, and your Tony Chachere's seasoning together.
  • Mix thoroughly until homogenous.


  • Remove your chicken from the fridge and set on countertop.
  • One at a time drag your chicken pieces through the flour, coating all surfaces liberally. Shake off all excess and set aside onto a cooling rack to prepare for frying.


  • Pre-heat your fry oil in your electric fryer to 360 degrees Fahrenheit.
  • In batches of 3-4,drop your wings into the fryer, stirring to ensure they separate. Fry for 6-7 minutes if you plan to double fry, or just once for 12 minutes or until reading 165 degrees Fahrenheit internal.
  • If you want to fry again, place your chicken back in the fryer for another 6-8 or until a golden brown and floating.


  • Mince your garlic cloves finely.
  • Take 1 Tbsp. of fry oil from your fryer and place in your saucepan. Sauté your garlic until fragrant over medium heat until fragrant (30-45 seconds).
  • Add in your butter and stir to melt. Next, grate in 1.5 Oz. of your parmesan cheese and add in the rest of the garlic powder and black pepper.
  • Once combined, toss with your fried chicken, garnish with the remaining parmesan chicken and parsley flakes and enjoy!


All said and done, this garlic-Parmesan recipe is good and you’re in excellent hands.

Plus, the sauce is super quick to make and scales super well.

So, if you want to make this for a large gathering, like a football watch party, then you’ll have an easy time prepping and serving these wings!

If you have anything to add to this, then let me know in the comments below.

Also, if you want more recipes like this, then subscribe to my newsletter below!

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Last of all, have an excellent day!



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