Wingstop Garlic Parmesan Wings have always held a special place in my heart. With their irresistible combination of rich garlic flavor and savory parmesan, each bite is indulgent yet surprisingly light. Every time I recreate this recipe, it’s like bringing that unforgettable Wingstop experience right into my kitchen.Â
You’d be amazed to know that Garlic Parmesan Wings have an interesting origin story, deeply rooted in America’s love for bold and unique wing flavors. Buffalo wings ruled the scene in the 1980s and 1990s.
However, searching for new, exciting flavors soon led to the creation of garlic parmesan wings. They are a savory, garlic-infused twist that skips the heat but delivers rich, creamy indulgence. Inspired by Italian ingredients and crafted to satisfy diverse tastes, this combination became a fan favorite.
Moreover, Wingstop was one of the first to perfect and popularize it. I still remember the first time I had these amazing wings. Every bite was a decadent flavor explosion, and I savored each one while eagerly reaching for more.
The garlic gives a robust, aromatic base that’s perfectly balanced by the creamy, slightly nutty parmesan. Whether I’m making them as a quick snack or serving them up for friends on game day, these wings always hit the mark. Let’s dive into crafting this fan-favorite flavor at home!
Equipment Required
- Mixing Bowl: I use this equipment to toss the wings with seasonings so every piece is evenly coated.
- Baking Sheet: I use baking sheet for cooking chicken wings, it is a great way to ensure even cooking, crispy skin, and easy cleanup.
- Wire Rack: I use these to bake the wings; the wire rack helps with airflow, making the wings extra crispy.
- Tongs: Tongs are perfect for flipping the wings while baking and coating them in sauce afterward.
- Small Saucepan: I like using a small saucepan to melt the butter and infuse it with garlic and parmesan.
- Pastry Brush: A pastry brush is great for evenly brushing the garlic parmesan mixture onto each wing.
- Grater: I prefer freshly grated parmesan for a rich, fresh flavor, and a grater makes it easy.
Wingstop Garlic Parmesan Wings Ingredients & Substitutions
Note: The ingredients mentioned in this section make four individual portions of Wingstop Garlic Parmesan Wings. You can always change and adjust the quantities of the ingredients according to your needs for the number of servings you want to make.
- 2 Pounds Chicken Wings: If I’m out of wings, I use chicken drumettes or boneless chicken tenders for a different texture.
- Vegetable Oil for Frying: I often substitute with canola oil or peanut oil, both of which have high smoke points and work great for frying.
- ¼ Cup Butter: I swap butter with margarine or olive oil when I want a dairy-free option while still maintaining richness.
- ½ Teaspoon Seasoned Salt: If I don’t have seasoned salt, I mix regular salt, garlic powder, and onion powder.
- ½ Teaspoon Ground Black Pepper: Sometimes, I replace black pepper with white pepper for a milder flavor or red pepper flakes if I want some heat.
- 2 Teaspoons Garlic Powder: I use fresh minced garlic or garlic paste for a stronger flavor, especially if I’mI want a punch of garlic.
- 2 Tablespoons Parmesan cheese, divided use: If I want to experiment, I’ll swap Parmesan with Pecorino Romano or even nutritional yeast for a dairy-free twist.
- 2 Teaspoons Fresh Minced Parsley: When I don’t have fresh parsley, dried parsley works just as well. Sometimes, I even use basil or oregano for a slightly different herb flavor.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 30 Minutes | 50 Minutes |
How to Make Wingstop Garlic Parmesan Wings At Home
Step 1
Prepare the wings and keep them aside. At the same time, pour vegetable oil into a large, heavy-bottomed pot. Once heated, carefully lower the wings into the oil in small batches to avoid overcrowding. Fry the wings for 8 to 10 minutes each side until they turn golden brown. Once the wings are cooked, remove and place them on a wire rack set over a baking sheet to allow excess oil to drain and keep them crispy.
Step 2
For the garlic parmesan sauce, add melted butter to a bowl along with the seasoned salt, ground black pepper, and garlic powder, stirring until the spices are fully incorporated.
Step 3
Sprinkle in half of the Parmesan cheese, allowing it to melt into the butter mixture to create a smooth, savory sauce.
Step 4
Transfer the fried wings to a large mixing bowl. Pour the warm garlic parmesan sauce over the wings and toss well until each piece is thoroughly coated.
Step 5
For serving, sprinkle with fresh minced parsley and the remaining Parmesan cheese for a final touch of flavor and presentation.
Step 6
Serve the wings hot and enjoy the irresistible garlic-parmesan blend that makes them so memorable!
Expert Tips That I Recommend
- Double Fry for Extra Crispiness: When I want super-crispy wings, I like to double fry them. I fry the wings for 5-6 minutes at first, let them rest, and then fry them again for another 4-5 minutes until they’re perfectly golden and crunchy.
- Marinate for Flavor: If I have extra time, I marinate the wings in a mixture of garlic, salt, pepper, and a splash of lemon juice for a few hours or overnight. This infuses the wings with flavor even before frying.
- Seasoned Flour for Frying: I sometimes toss the wings in a light coating of seasoned flour (flour mixed with garlic powder, onion powder, and a pinch of paprika) before frying. This adds an extra layer of flavor and crunch.
- Adjust Cooking Time for Doneness: I use a meat thermometer to check for doneness since all chicken wings can vary slightly in size. The internal temperature should reach 165°F for perfectly cooked wings.
- Toss in Sauce While Hot: I find that tossing the wings in the sauce right after frying really helps the flavors soak in and stick to the wings nicely.
- Broil for a Finishing Touch: After coating the wings in sauce, I love broiling them for 2-3 minutes. It melts the Parmesan just right and gives the wings a slightly crisp top layer.
- Dry Brining for Crispiness: I find that dry brining the wings is a fantastic technique for achieving a crispier texture. I simply season the wings with salt and let them rest in the refrigerator for a few hours or overnight. This process helps to draw out moisture and enhances the flavor, ensuring my wings turn out perfectly crispy when cooked!
FAQs About Wingstop Garlic Parmesan Wings
Nutritional Information Per Serving
Wingstop Garlic Parmesan Wings are tasty but not particularly healthy due to their deep-fried preparation, which contributes to high calories and unhealthy fats. While they provide protein, their overall nutritional profile makes them best enjoyed as an occasional treat rather than a regular part of a balanced diet.
Here, I have mentioned the nutritional breakdown of the recipe:
| Calories | 593 kcal |
| Carbohydrates | 1 g |
| Protein | 24 g |
| Fat | 55 g |
| Saturated Fat | 17 g |
| Polyunsaturated Fat | 18 g |
| Monounsaturated Fat | 16 g |
| Trans Fat | 1 g |
| Cholesterol | 127 mg |
| Sodium | 512 mg |
| Potassium | 218 mg |
| Fiber | 0.2 g |
| Sugar | 0.1 g |
| Vitamin A | 560 IU |
| Vitamin C | 1 mg |
| Calcium | 50 mg |
| Iron | 1 mg |
Wingstop Garlic Parmesan Wings can be a great choice for certain diets, particularly for those following a keto or low-carb regimen.
However, the wings are high in sodium, which can be problematic for those on a low-sodium diet, and their fried preparation may not fit with heart-healthy eating guidelines. Lastly, these wings are not suitable for vegetarians or vegans, given their meat-based nature.
Recipe Variations For Different Diets
- Keto-Friendly Diet: For a keto-friendly version, I skip the breading and focus on a high-fat, low-carb sauce. I make a garlic butter sauce using grass-fed butter, fresh minced garlic, and Parmesan cheese. I can also add herbs like oregano or thyme for extra flavor without the carbs.
- Paleo Diet: To create a Paleo-friendly version, I can use ghee instead of butter for the sauce. I also focus on using organic chicken wings and avoid any processed seasonings. Fresh herbs and spices enhance the flavor while keeping it in line with Paleo principles.
- Low-Sodium Diet: For a low-sodium version, I reduce or eliminate the seasoned salt and instead use fresh herbs, spices, and garlic powder to create a flavorful sauce without the added salt. I can also marinate the wings in lemon juice for added zest.
Storing And Reheating This Recipe
Storing
- Refrigeration: Allow the cooked wings to cool completely at room temperature to prevent condensation and sogginess. Place the wings in an airtight container. If I have leftover sauce, I can store it separately in another container. Store the container in the refrigerator. The wings should be consumed within 3-4 days for optimal freshness.
- Freezing: If I want to store the wings for a longer period, I freeze them. To do this, I first spread the wings in a single layer on a baking sheet and freeze them until solid. Once frozen, I transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. If I have frozen the wings, it’s best to thaw them in the refrigerator overnight before reheating. If I’m short on time, I microwave them on the defrost setting.
Reheating
- Oven Method: First, I preheat the oven to 350°F (175°C). I arrange the wings on a baking sheet lined with parchment paper, then bake them for about 10-15 minutes or until they’re heated through. To keep them from drying out, I sometimes cover them with foil.
- Microwave Method: For a quick option, I place the wings on a microwave-safe plate and heat them on high for 1-2 minutes, checking to make sure they’re heated evenly. This method can make the wings a bit less crispy, but it’s convenient if I’m in a hurry.
- Air Fryer Method: When I want a crispy finish, I use the air fryer. I preheat it to 375°F (190°C), then place the wings in a single layer. I heat them for about 5-7 minutes; they come out hot and perfectly crispy.
What To Serve With This Recipe
- Dips: I can’t go wrong with a side of Creamy Ranch Dressing or Tangy Blue Cheese Dressing for dipping. Both add a cool, creamy element that balances the heat of the wings.
- French Fries: Crispy fries are a fantastic companion. I sometimes toss them in garlic powder and Parmesan cheese for a delicious twist.
- Potato Wedges: Seasoned and baked potato wedges offer a hearty side. I like to sprinkle some garlic and herbs for added flavor.
- Mac and Cheese: A creamy mac and cheese can be a comforting side dish. The cheesy richness pairs perfectly with the wings.
- Coleslaw: A tangy coleslaw provides a refreshing crunch and helps cut through the richness of the wings.
- Cornbread: Sweet cornbread complements the savory wings beautifully and adds a delightful texture.
- Salad: A simple mixed greens salad with a light vinaigrette offers a refreshing counterbalance to the wings. I often add cherry tomatoes and cucumbers for extra freshness.
- Garlic Bread: Slices of garlic bread make a delightful addition, perfect for sopping up any leftover sauce.
Printable Version
Wingstop Garlic Parmesan Recipe
Ingredients
- 2 Pounds Chicken Wings
- Vegetable Oil for Frying
- ¼ Cup Butter
- ½ Teaspoon Seasoned Salt
- ½ Teaspoon Ground Black Pepper
- 2 Teaspoons Garlic Powder
- 2 Tablespoons Parmesan Cheese divided
- 2 Teaspoons Fresh Minced Parsley
Equipment
- Mixing Bowl
- Baking Sheet
- Wire Rack
- Tongs
- Small Saucepan
- Pastry Brush
- Grater
Instructions
- Prepare the wings and keep them aside. At the same time, pour vegetable oil into a large, heavy-bottomed pot. Once heated, carefully lower the wings into the oil in small batches to avoid overcrowding. Fry the wings for 8 to 10 minutes each side until they turn golden brown. Once the wings are cooked, remove and place them on a wire rack set over a baking sheet to allow excess oil to drain and keep them crispy.
- For the garlic parmesan sauce, add melted butter to a bowl along with the seasoned salt, ground black pepper, and garlic powder, stirring until the spices are fully incorporated.
- Sprinkle in half of the Parmesan cheese, allowing it to melt into the butter mixture to create a smooth, savory sauce.
- Transfer the fried wings to a large mixing bowl. Pour the warm garlic parmesan sauce over the wings and toss well until each piece is thoroughly coated.
- For serving, sprinkle with fresh minced parsley and the remaining Parmesan cheese for a final touch of flavor and presentation.
- Serve the wings hot and enjoy the irresistible garlic-parmesan blend that makes them so memorable!
Notes
- Double Fry for Extra Crispiness: When I want super-crispy wings, I like to double fry them. I fry the wings for 5-6 minutes at first, let them rest, and then fry them again for another 4-5 minutes until they’re perfectly golden and crunchy.
- Marinate for Flavor: If I have extra time, I marinate the wings in a mixture of garlic, salt, pepper, and a splash of lemon juice for a few hours or overnight. This infuses the wings with flavor even before frying.
- Seasoned Flour for Frying: I sometimes toss the wings in a light coating of seasoned flour (flour mixed with garlic powder, onion powder, and a pinch of paprika) before frying. This adds an extra layer of flavor and crunch.
- Adjust Cooking Time for Doneness: I use a meat thermometer to check for doneness since all chicken wings can vary slightly in size. The internal temperature should reach 165°F for perfectly cooked wings.
- Toss in Sauce While Hot: I find that tossing the wings in the sauce right after frying really helps the flavors soak in and stick to the wings nicely.
- Broil for a Finishing Touch: After coating the wings in sauce, I love broiling them for 2-3 minutes. It melts the Parmesan just right and gives the wings a slightly crisp top layer.
- Dry Brining for Crispiness: I find that dry brining the wings is a fantastic technique for achieving a crispier texture. I simply season the wings with salt and let them rest in the refrigerator for a few hours or overnight. This process helps to draw out moisture and enhances the flavor, ensuring my wings turn out perfectly crispy when cooked!
Nutrition
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Conclusion
Making Wingstop Garlic Parmesan Wings at home has been a truly rewarding experience for me. The combination of crispy chicken wings, rich garlic butter, and the sharp, nutty flavor of Parmesan creates a dish that feels indulgent yet manageable in the comfort of my kitchen.
I love how easy they are to customize and pair with my favorite sides, making every occasion feel special. I encourage you to give this recipe a try; you might find it becoming a staple in your home as it has in mine. Enjoy the deliciousness and the smiles they bring to the table!
If you are ready to bring the flavor of Wingstop Garlic Parmesan Wings into your home, gather your ingredients and get cooking!
Don’t forget to share your delicious results and any creative twists you add to the recipe. I would like to love to hear about your experiences and how these wings become a part of your favorite meals. Happy cooking!
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